A 35lb bag of live crawfish, we cooked two such bags

Here is a pack of the special herbs and spices

tchell celebrated his 33 birthday along with brother-in-law Jared at a crawfish cookout held at Kerrie’s Mom and Dad’s place. This reminded me a bit of the  deep-fried Thanksgiving Turkey affair of 12 months back.

The same implements are used except that instead of oil we have the crawfish boiled up in a special Louisiana   spice mix. Prior to this a whole lot of potatoes, garlic cloves and corn cobs are cooked up in the mixture and these are eaten as sides to the crawfish. Now these crawfish are not unlike Aussie freshwater yabbies perhaps a bit smaller. One has to eat several plates to get a feed. We cooked up about 70  lbs of them to feed the 15 or so adults, there were a few serves left over and a big pile of shells.                                                                                                                                    

A plate of the little critters ready to go

Later today we head off to Las Vegas for a few days, via a short  stop over in Dallas.