Y’all – I apologize for missing last week’s Photo Friday post. I hate that I skipped it. I know that there were several folks who were looking for it (thank you for asking about it!) and I appreciate everyone who participates. I just couldn’t get myself together. I remember thinking that I needed to do it – I unloaded some of the photos that I took over the break and edited a few – but then I just couldn’t make myself finish them. I did a lot of nothing over break, and I think that’s what I needed to do.
The good news that I am back and so is our Photo Friday link-up!
Spring time in Mississippi means it’s time for a crawfish boil! Crawfish come into season some time in January, although this year places were advertising them in December, and the season unofficially officially ends on July 4. In many Cajun families, a crawfish boil is an Easter tradition…which happens to coincide with when the prices on Crawfish begin to drop (the article has it wrong. We paid $5.00/lb for crawfish in January & February). In a month or so the price for crawfish will drop to around $2.00-2.50/lb cooked.
We rarely boil the crawfish ourself – it’s somewhat of an art to doing a good boil, and often times, we want just enough for the four of us to eat, which is 20-25 lbs. A sack of crawfish will hold between 30-40 pounds of live crawfish. Once you have the crawfish, you have to buy all the seasonings and stuff to go in the pot. It is usually just easier for us to buy them live.
Unless we’re having a party…to celebrate Justin’s birthday (Justin is the one not wearing a hat)…and his return home to the bosom of his family from the wilds of the North Carolina mountains & Indian casino.
Then you boil the crawfish. Particularly when you can get them for $1.99/lb.
Boiling crawfish consists of purging the crawfish and then dropping them into a vat of what is essentially reddish-orange boiling water – the color coming from the spice that has been added to the water to properly flavor the mud bugs.
These guys were about to meet their fate, but they weren’t going down without a fight. They clawed their way to the top of the pile and in their little crustacean brains were hoping to avoid their fate by letting their brethren take the brunt of the shock of the boil. There is no escaping, though.
When they are done – perfectly boiled – the shells come off easily and the heads have sucked up an incredible amount of juicy goodness. I’m not much of a head-sucker, simply because I eat slow enough as is, and when I’m fighting Sweet Husband and his daddy for my fair share of the spoils, I just can’t afford to waste the time. Not pictured here were the mushrooms, potatoes, and sausage.
Perhaps two sacks of crawfish (a total of 76 pounds) was too much for the folks who made it out the party. Perhaps we could have gotten by with just one. But since we had them, we ate them – the last batch coming out of the boiler around 10:30 at night.
Have you tried crawfish? And if so, what’s your peeling technique (took me a long while to get proficient…or my version of proficient)?
Welcome to another edition of the Photo Friday link-up! I’m always so excited that so many people share their photos with us each week. Our last link-up was two weeks ago, and the most viewed photos from that time came from Kathy at You’ll Shoot Your Eye Out – sharing photos from Dresden’s Striezelmarkt.
The whole collection of photos is AMAZING! I think the photo I liked best was the one of the very delicate ornaments – looked like they had been crocheted. They reminded me of the snowflakes my sner used to make, starch, and sell at craft fairs. Sner spent awhile in Germany – I was born there because my father was in the military – and it made me wonder if Sner saw those snowflake/star ornaments in a market in Germany and started crocheting them. (I didn’t get around to asking. Did you Sner?)
Thank you so much to all of our participants! I can’t wait to see what y’all share this week!