>>2354171Let us know how it goes! Remember not to eat any that didn’t curl when they were boiled. Crawfish spoil very quickly after they die, and should only be boiled alive. If it didn’t curl, there’s a good chance it was dead before it was cooked. And don’t worry about the big ass pot I posted earlier. If you’ve only got a few pounds, a large pot in your kitchen will work just as well. Pic is a pretty standard concentrated seasoning, but there are probably half a dozen at any given grocery store here.
90% of the crawfish in the US comes from Louisiana, but that doesn’t mean they don’t have them in other places. Also, there’s a season for them, and we’re in it now. It starts when winter ends, and stops when it gets really hot, so spring time (but that has a much different temperature here). Crawfish burrow in cold weather and emerge when it warms up. By late summer their shells get a lot harder. And in the fall they’re a lot smaller. It’s like anything else though; even when they’re out of season you can still get them, but you won’t catch as many, the price is higher if you’re buying, and the quality isn’t there. The price right now is $2.50/lb, and ~5lbs is enough for a decent meal of you include some potatoes. But I mean it’s something that most people go all out on, really stuffing themselves, and eat like 10lbs.
I fucking love crawfish you guys. This is the best thread ever.
