This crawfish boil was totally different. Onions, potatoes, corn on the cob, lemons and mushrooms were first boiled with some cajon spices. Then the crawfish and
Newspapers were laid out on the tables, and when the fish were ready the whole pot of goodies was dumped out onto the papers. There were no plates and no utensils - everyone just dug right in. It was quite something! The flavors were wonderful, but personally I preferred the shrimp over the crawfish. They were easier to peel, had little waste (unlike the crawfish), and had a better texture and flavor in my opinion.
|emptying the basket|
It was fun to see the entire process and experience a different food culture than one we normally see in St. Louis. Good times!