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Post by missasip on Mar 18, 2013 18:49:07 GMT -7
Think miniature lobster....boiled in a spicey seasoning, with lemons, onions, taters and corn on the cob....along with your favorite ice cold beer, a peeling table and it's just don't get no better. Pinch the tails and suck the heads.... Huh CL... I'm with you Jimmy.. had 4#s last time I visited my daughter in LA.. I'm not sucking the head though.. lol.. cold beer for sure. I had crawfish in Ville Platte, LA one time and they were so hot I had to wash my hands BEFORE I went to the bathroom.. and those weren't the hottest.. But sitting around with a bunch of people with a beer flat full of 'em with the fixins you mentioned.. oh yeah.. spread the newspaper on the table and dig in. Dang, now I'm hungry for 'em again. too bad I'm in North Texas and not South Texas.. I'd make a LA run.. Jimmy   I like 'em so hot that my beard burns....lol I have a round table, with a hole in the center. It has a 3 inch high eadge on it and sits on top of a plastic barrel. Pour 'em out all round it and get after it!!! Toss the scraps in the hole and dump the barrel in my garden....good calicum for it... Jimmy |
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Post by offtrail on Mar 18, 2013 19:16:39 GMT -7
I like 'em so hot that my beard burns....lol I have a round table, with a hole in the center. It has a 3 inch high eadge on it and sits on top of a plastic barrel. Pour 'em out all round it and get after it!!! Toss the scraps in the hole and dump the barrel in my garden....good calicum for it... Jimmy Now that is a serious eating table  |
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Post by USCGME2 on Mar 18, 2013 20:31:52 GMT -7
You have GOT to come over to my house when I get back from this deployment OT! Me and you goin after smallies on a creek near my Missouri home might just be fun! |
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Post by angelhelp on Mar 19, 2013 2:06:53 GMT -7
I just KNEW someone was going to toss the scraps in the garden!  |
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Post by missasip on Mar 19, 2013 8:16:11 GMT -7
I just KNEW someone was going to toss the scraps in the garden! ;D Jimmy |
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Post by offtrail on Mar 19, 2013 8:33:27 GMT -7
You have GOT to come over to my house when I get back from this deployment OT! Me and you goin after smallies on a creek near my Missouri home might just be fun! Did you say might be fun, im having fun just thinking about it. I grew up wade fishing for smallmouth bass...nothing better..... come back safe my friend |
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Post by cajunlady87 on Mar 19, 2013 10:32:10 GMT -7
No crabs around here but that sure sound like fun. We do have the crawdads and sometimes I do catch them....great eating It is fun to go crabbing. I do have crab nets to bait and set out but I like the challenge of catching them one at a time the old-fashioned way. |
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Post by cajunlady87 on Mar 19, 2013 10:39:12 GMT -7
I've never even seen a crawdad let alone eaten one. Think miniature lobster....boiled in a spicey seasoning, with lemons, onions, taters and corn on the cob....along with your favorite ice cold beer, a peeling table and it's just don't get no better. Pinch the tails and suck the heads.... Huh CL... Jimmy Yep, only ya forgot a few ingredients including the Ritz crackers and dip. |
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Post by cajunlady87 on Mar 19, 2013 10:46:19 GMT -7
Think miniature lobster....boiled in a spicey seasoning, with lemons, onions, taters and corn on the cob....along with your favorite ice cold beer, a peeling table and it's just don't get no better. Pinch the tails and suck the heads.... Huh CL... I'm with you Jimmy.. had 4#s last time I visited my daughter in LA.. I'm not sucking the head though.. lol.. cold beer for sure. I had crawfish in Ville Platte, LA one time and they were so hot I had to wash my hands BEFORE I went to the bathroom.. and those weren't the hottest.. But sitting around with a bunch of people with a beer flat full of 'em with the fixins you mentioned.. oh yeah.. spread the newspaper on the table and dig in. Dang, now I'm hungry for 'em again. too bad I'm in North Texas and not South Texas.. I'd make a LA run.. Jimmy We suck the heads for the juicy flavoring and the fat content. and you can't forget the meat in the larger pinchers. I peel the tails to take out the intestinal black strip before eating the meat. |
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Post by cajunlady87 on Mar 19, 2013 10:49:10 GMT -7
I suspect CL and I could show you a couple of things about catching, cooking and eating mudbugs. They are in season down here right now and I had a snoot full of them this past weekend, along with corn and taters boiled with them. Jimmy You just set the table and ill be there ;D ;D ;D OT I'd like nothing better than inviting you and other members to one of great seafood boils, that would be a memory y'all would never forget. |
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Post by cajunlady87 on Mar 19, 2013 11:04:11 GMT -7
I like 'em so hot that my beard burns....lol I have a round table, with a hole in the center. It has a 3 inch high eadge on it and sits on top of a plastic barrel. Pour 'em out all round it and get after it!!! Toss the scraps in the hole and dump the barrel in my garden....good calicum for it... Jimmy Now that is the only time the misconception of Cajun cuisine is hot and spicy applies. We do like our boiled seafood with lots of kick in it and chase it down with cold beers. Your eyes might shed a few tears, your lips will burn and your sinus' clear up really fast. But it's the only way to cook and enjoy them in my opinion. BTW, Jimmy, here are the ingredients we add to the pile of boiled seafood whether it's crawfish, shrimp, crabs, rock shrimp, rooster crab claws, snails or squid, it's all the same if they're boiled. Celery, carrots, cauliflower, onions, lemons, button mushrooms, whole garlic cloves, potatoes, and smoked sausage except on Good Friday seafood boils we omit the sausage. Seafood dips made to your liking and Ritz crackers always included along with cold beer of your liking to wash it all down. And yes the leftover peelings are buried in the grounds of gardens to add calcium to it. |
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Post by thywar on Mar 19, 2013 12:42:00 GMT -7
I like 'em so hot that my beard burns....lol I have a round table, with a hole in the center. It has a 3 inch high eadge on it and sits on top of a plastic barrel. Pour 'em out all round it and get after it!!! Toss the scraps in the hole and dump the barrel in my garden....good calicum for it... Jimmy Now that is the only time the misconception of Cajun cuisine is hot and spicy applies. We do like our boiled seafood with lots of kick in it and chase it down with cold beers. Your eyes might shed a few tears, your lips will burn and your sinus' clear up really fast. But it's the only way to cook and enjoy them in my opinion. BTW, Jimmy, here are the ingredients we add to the pile of boiled seafood whether it's crawfish, shrimp, crabs, rock shrimp, rooster crab claws, snails or squid, it's all the same if they're boiled. Celery, carrots, cauliflower, onions, lemons, button mushrooms, whole garlic cloves, potatoes, and smoked sausage except on Good Friday seafood boils we omit the sausage. Seafood dips made to your liking and Ritz crackers always included along with cold beer of your liking to wash it all down. And yes the leftover peelings are buried in the grounds of gardens to add calcium to it. I'm pretty sure this time next year we'll have to hold a 'rendevous' down south somewhere between Missasip and Cajunlady.. cause that sounds like the kind of meal and food and beverage we all could like.. I'm for it.. |
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Post by offtrail on Mar 19, 2013 18:38:31 GMT -7
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Post by offtrail on Mar 19, 2013 18:50:55 GMT -7
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Post by garret on Mar 20, 2013 15:43:23 GMT -7
love freshwater crayfish in aus, some of em get huge and they taste wonderful
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