Cafeoutdoors.com: From the gumbo thread....crawfish

On the east side you are about 6 hours from good crawfish in LA. If you want to find some on the east side Bob's Seafood. A great place to shop thanks to Muggs recommendation

Frozen cooked crawfish suck chit. Fresh is the only way to go. If they die before cooking toss them out. If the tails are straight after cooking toss them out.

Get some live bugs and purge them. Just rinse them good with fresh water and change it a couple times. I soak them for about 10 minuted Some people use salt. I've done it both ways and never could tell a difference. Cayenne, cumin, and salt are the spice o cool with. Some liquid zatarins is something to add If you want. Boil the water, drop the bugs in, bring back to a rolling boil and shut off the heat. Cover them and let them sit for 15-20 so they can soak up the flavor. I do all the corn, taters, onions, sausage and shrooms in a seperate pot since the bugs will be sitting for a while after cooking. Then the veggies are fresh, hot amd not soggy. By the time the bugs are done soaking the veggies and sausage is done.
Spread it all over a table and sprinkle garlic powder over all of it

Eat till you get sick

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