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Old 08-24-2007, 12:37 PM   #29
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aiiiieeeeee, cher, you done passed a good time, yeah!

I am SO jealous! I spent 13 years in south Louisiana and my parents have lived in the same spot for about 27 years now, just west of New Orleans. (I have been gone since 1994.) The food, the people and the culture are AWESOME! The fellow who paints the Blue Dog, George Rodrigue, is a cousin of my ex-mother-in-law.

Mai yeah, cher, dem crawdads de best! I never would suck the head but I understand that the fat and organs (not really the brains, ha ha) are delicious. I have put on many large crawfish boils and have my setup in the attic waiting on a nice spring day...

One thing you can do is boil lots of different stuff in with the crawfish. Corn on the cob (broken in half) and small red potatoes are standard, but like Richard you can add yummy stuff like baby artichokes. I always add whole mushrooms (they soak up the seasoning, so watch out - they're hot but delicious!) and you can also use any other veggie that cooks by boiling. Also don't forget to squeeze and add half lemons into the boil water. I usually use 4 or 5 per pot.

If you have guests who aren't used to the seasoning heat (which you can tune by adding cayenne pepper), be sure to have some bread around. Drinking a beverage will spread the heat around your mouth while something bread-y will absorb it instead.

Richard, your party looks WONDERFUL!! I am so glad you all had such a good time. I was kinda boggled by crawfish in AZ, too. We used to find little clear ones under the rocks in the creeks when I lived in West Virginia. Maybe AZ will become the next big crawfish farming state...

Lassaiz les bon temps roulez!

Susan
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Old 08-24-2007, 11:19 PM   #30
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I forgot to mention a fun thing we did Friday night. After happy hour we brought out our pie iron and made apple and cherry treats for everyone.


A little butter flavored Pam, two slices of bread with a scoop or two of cherry or apple cobler filling in between. Seal it up and let it bake in the fire for a few minutes. Serve with wipped cream (optional) on top. We used almost a whole loaf of bread. I'm not sure who ate more, the children or their parents. If you haven't done pie irons before, you sould!
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Old 08-24-2007, 11:21 PM   #31
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Richard, how 'bout coming to the Rivernook rally at Kernville and rustling up some of that?..sounds really yummy!
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Old 12-31-2007, 06:56 PM   #32
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I helped start jump the first anual Mauriceville Crawfish Festival about the same time Crawfish were being considered a cash crop...lol They say you would 'Bite the tail...and suck the head' what a riot..Cajuns can eat anything, we had fun.
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Old 01-02-2008, 08:55 PM   #33
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I was born and raised in Lafayette Louisiana and I've never eaten crawfish gumbo. The thing about crawfish meat is that it gets real tough if its cooked too much. I think a good crawfish etouffee (ay-too-fay) would be a better choice to prepare. Here's a link to a good crawfish etouffee recipie by Mark Savoy from Eunice, La. He makes accordians in the cajun style, in fact they're named "Cajun". Have fun with the recipie...it's real good cher!
Marc Savoy's Crawfish Étouffée

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Old 01-05-2008, 09:24 PM   #34
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Count us in. Started suckin heads in Arizona back in the '70's using chicken parts on twine.
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Old 01-05-2008, 11:11 PM   #35
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I have and will

but actually prefer to lose the heads, just like shrimp. When I go to Jazz Fest in NO I always want to eat the crawfish bread.

http://www.wwltv.com/frankdavis/gsre...wfishbread.htm
Holds up well as you are wondering around the fest drinking beer. think of a really sweet rich calzone
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Old 02-17-2008, 08:39 PM   #36
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Love, Love, Love, Crawfish.....my husband isn't a big fan but uses the opportunity to have more beer....trying to see if I can adjust my schedule to attend.

Thanks for the invite,
Sharon
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Old 02-17-2008, 08:54 PM   #37
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Richard, I missed this first time around. Hell yeah! Suck the head, the best juice in the world. Miss the south for that and oysters on the half.
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Old 02-17-2008, 09:59 PM   #38
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Richard, I missed this first time around. Hell yeah! Suck the head, the best juice in the world. Miss the south for that and oysters on the half.
Well come on over! I have three pounds in the freezer imported directly from Louisiana!
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Old 02-17-2008, 11:03 PM   #39
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Well come on over! I have three pounds in the freezer imported directly from Louisiana!
Give me an address but remember three pounds of crawdads is just one trip to the buffet in Lafeyette. Would need lots of beer and hot sauce to compensate, lol.
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Old 02-18-2008, 10:35 AM   #40
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Ther are two RV campgrounds in Boise. You have a 50/50 chance.
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Old 02-26-2008, 04:47 AM   #41
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Give me an address but remember three pounds of crawdads is just one trip to the buffet in Lafeyette. Would need lots of beer and hot sauce to compensate, lol.
Three pounds is what you give the young'uns to eat for their first plate!
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Old 02-26-2008, 10:41 AM   #42
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Three pounds is what you give the young'uns to eat for their first plate!
It was part of our appitizer courses.
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