Every spring I think about the new things that will pop up in my garden and in my life. There is nothing more that I look forward to than a fresh start and a new spring. This includes crawfish! I love them and all things new that come with spring; like morels, ramps, spring peas and flowering bulbs. Since moving to Nashville six years ago we are way closer to the Gulf and to Louisiana, where they farm crawfish in the spring season.
I was lucky enough to find a great purveyor of these little fresh water bugs, Steamboat Bill's Louisiana Seafood. They also carry Gulf shrimp, soft shell crabs, boudin and andouille sausage all straight from Louisiana, all a day away. You can order already cooked or live crawfish. I prefer the live because I like to season mine really well and the boiling part of it is the whole reason to invite over a plethora of people to drink cold beer and hang out while the food is cooking.
When I get my crawfish home, I rinse them off and sort the dead ones out and then throw them into a clean cooler of bucket with ice on the bottom. They then go into the fridge; if I plan on cooking them the day after I get them. If I'm cooking them the day of I then just keep them in the buckets, in the fridge until cooking time.
You can buy the pot to boil the crawfish at Home Depot or Lowes. I get my seasoning from Gulf Pride at The Factory in Franklin. It's close to my house and they always have fresh seafood, the seasonings and dressings for great seafood. I use two seasonings: Zatarain's powdered crab boil and Zatarain's liquid crab boil.
Have questions, leave a comment and I will personally respond.
Photo credit: Joelle Quandt, Jessie Schultz, Bucky Elliot and Stacey Sides