My buddy Rick invited us up to his place in Terre Haute yesterday for a crawfish boil. He had one a couple years ago and MAN were them things good!
He orders them live from the Louisiana Crawfish Company; http://www.lacrawfish.com/
You give them a good cleaning or "purge" before cooking. This can be done by simply hosing down the bag of crawfish, or some people soak them in a tub or kiddie pool of water or saltwater.
Put enough water in your pot to just cover the crawfish, add seafood boil, and crank up the heat to get boiling as quick as possible. When the water is at a rolling boil, add the crawfish and a whole peeled onion. Once the water starts boiling again, boil for 2 minutes. After 2 minutes of boiling, shut off your flame and let the crawfish soak for 15 minutes. Now dump them in a cooler, add some creole seasoning and enjoy!
Rick gets his seafood boil and creole seasoning from the same company he orders the crawfish from and they are excellant! I think I'm gonna order some of that creole seasoning just to have around.
Fresh out of the pot.
Rick's brother Steve suckin a head! Steve lived in Louisiana for several years. Rick would go down and stay with his brother and that's where he found his love for cajin food.
My nephew Catfishsam took to crawfish eatin like a duck to water. We even shot a little "how to" video with Sam showing the proper way to eat one!
My wife Kim enjoying some corn. Corn and taters were cooked in the same water as the crawfish.
My plate. I had SEVERAL plates like this.
I always heard that suckin the head is the best part, and it's true!
I also fried up some bluegill, crappie, walleye, and okra and there were some nice cajin side dishes too. It was a great time with some great food!