Every Easter weekend our family friends have a big and festive crawfish boil. Having grown up in Texas, there is nothing I love more than digging my hands in a huge pile of these hot, messy, and spicy crustaceans. Even though crawfish isn’t the most filling food, the social aspect is what makes it so special. I have been going to crawfish boils since I was little and have mastered the skill of peeling crawfish. While some may think it’s an unusual or difficult way to eat, it’s really quite easy.
Crawfish Peeling 101:
1. Break off the tail
2. Peel the skin back
3. Eat the meat
4. (And if you are brave…) Suck the head for all the extra “juices”
Boiled potatoes, corn, onions, garlic, and sausage help make these overflowing pots a real party. I love taking a break from the spicy crawfish and enjoying a creamy, boiled potato or juicy corn on the cob to give my taste buds a chance to cool down. A cold bottle of Blue Moon doesn’t hurt either…
For anyone who hasn’t had the wonderful experience of a crawfish boil, you are missing out. With spring time in full bloom, these fun and joyful gatherings are the perfect way to celebrate gorgeous weather, good friends, and are the ultimate kick-off to summer.