Today on the way back from a trip to Roseville (a little town about 2 hours away and was 103F today) the beautiful Mrs suggested taking a detour on the way home and get some crawfish for dinner. We hadn’t ever tried cooking them but it sounded great as I had once before been introduced to them, again by her. A little Google action on the phone before departing and voila! We have a destination.
First item on the cooking directions was to find the food. We stopped at Bob’s Bait shop. Bob, too funny as Bob looked like his name should be, um, well I won’t go there, but he was cool and helpful.
So we brought about 5 lbs of these little guys home. Let me give you a little advice, don’t come home and hand out names to your intended food like one of those robed weirdos with pamphlets at the airport. Once you name it, you’re not going to want to end it, let alone eat it. So three of these guys won the lottery and got a ticket to the coy pond. To you I say, good luck.
Another piece of advice would be that if your partner asks you if you want to pick up some dinner that you have to deliver from a live state to a cooked state, make sure that you’re both on the same page as to what job everyone does. Turns out, I am the one who “slaughters”, and she is the one who retires to the other room during the massacre.
OK, now to the good stuff. Boil the water and add the spice of life, the spicy cajun seasoning that you just have to have to do crawfish / crawdads. I just followed the directions and things came out great.
After realizing that there was never any intent of throwing live animals in to boiling water, I took over and did the deed that would be the action of cooking dinner.
We had to split the 5 lbs in to two different pots since we don’t have a pot big enough or a stove top big enough. Directions on the seasoning say to boil the water then add the seafood, bring to boil again for 5-10 minutes. Turn off heat and let stand for 15. We altered a bit for the two killing sessions, but you get the idea.
With the seasoning we got for the crawfish from the “Master Baiter” (yeah, scroll back up and see the picture of the marquee) this was a very flavorful dinner. If you haven’t tried them before, know that the food to cost/work ratio is pretty skewed, but the experience and taste more than makes up for it.