Several weeks ago my five-year-old granddaughter began telling me about this big creature my brother had found near the ditch bank and had shown her. She wanted to know if I knew what it was called and if it was something people could eat.
As it turns out, the creature was a large crawfish. In order to answer her second question, I researched “how to eat a crawfish” since I could not find a reason anyone would want to.
According to Louisianians, once you get the hang of eating crawfish, you’ll be eating them by the pound. In fact, they suggest you learn the proper technique for eating a crawfish (see below), then teach it to your friends and family at a traditional crawfish boil.
Remove the head from the tail: Pinch the head between two fingers with one hand, and hold the tail with your other hand. Give the head a twist until it comes off. (The head should twist off easily. If it doesn’t, the crawfish may not be fully cooked.)
Suck the head: Place the open part of the head between your lips and suck out the juices. This part of the crawfish is considered a delicacy in the Southern United States. (The head may be discarded if you are squeamish about eating it.)
Crack the tail’s shell: Pinch the shell that covers the tail with your fingers to crack it all over. Remove the shell and discard it.
Devein the crawfish: Hold the tail with one hand and peel back the outer layer of skin from the top of the crawfish with your other hand. The digestive track will be pulled off with the tail. Discard it.
Eat the tail meat: The tail meat is the most substantial part of the crawfish, and can be eaten right away or used to make other crawfish dishes. Crawfish ėtouffėe, a traditional Cajun dish, and crawfish pizza are popular in the South.
Suck the claws: Most crawfish have small claws that can be cracked open and sucked for their meat and juices. Larger crawfish have large claws with pieces of meat that can be pulled out and eaten.
If eating crawfish this way does not appeal to you, you may want to ease into the whole crawfish thing by first trying this recipe for crawfish soup.
- 1 stick butter
- 1 large onion, chopped
- 2 stalks celery, minced finely
- ¼ cup green onion, finely sliced
- 2 cloves garlic, minced finely
- 2 cans cream of potato soup
- 1 can cream style white or yellow corn
- 1 pound crawfish tails with fat
- 1 quart half & half
- Salt to taste
- Tony Cashere’s Seasoning Mix, to taste
- 1 tablespoon fresh parsley, chopped finely
- Melt stick of butter in medium-sized pot over medium to medium-high heat.
- Sauté onions in butter, then add celery, green onion and garlic. Simmer for an additional five minutes.
- Add remaining ingredients.
- Simmer 30 – 40 minutes.
- Serve hot with French bread or garlic bread.
Recipe by The_ZMan
Recipe from the BigOven