Anyone else ready for crawfish season?? Local place here in Dallas already has it in, so I'm planning a boil for Super Bowl. Anyone got any special tips/techniques for how you like to make yours?

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I have never cooked them myself, but have eaten more than my share....good stuff! :-)
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For me the key is to use the "Swamp Fire" brand of seasoning. Well that and purging the little suckers!!!
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Let them play a few days in clean water to clean out their system. I use Old Bay.

One thing I do differently than most is I steam them so the seasoning is on them as you eat. Kinda like Maryland style blue crabs.

T
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Thanks for the pic, it's 9 am here n freakin cheerios just ain't gonna cut it now :-)
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Use plenty of Cayenne pepper. C'est ci bon!
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Salt the hell out of em

:-) also, don't forget the lemon, corn, potatoes, and garlic.

now you went and got me all hungry.
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I can't believe I've never had them. They look very tasty
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When I was working down in Manhattan several years ago, I used to go to a tiny place called the Delta Grille that had a fantastic Crawfish Etoufee. Yum!
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Man I love these. Go to an annual boil every year where they do it up to the nines....They have 6 or 7 stations (Tables covered with Newspaper) and they biol em up in huge posts with all kinds of potatoes, garlic, mushrooms, etc...

Dump em out in the middle of a station and you just stand there and go to town on em... Need lots of cold beer to wash em down :-)
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I've never made them myself, but I'm a fan...Cajun style in Nola.
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I'm a big fan of mud bugs. I have not had any in a couple years, in 2007 I went TDY to Bolixi, MS and that was the last time I had them. Tasty lil buggers. :-)
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One of my absolute favorite eats. I can't wait to go to Crawfish Festival again this year.
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The first time I made them was for a friend's birthday about 11 years ago. Let's just say I've never boiled them indoors since then. It was nearly a month before I could walk in and not get overwhelmed.

You gotta dip them, gettem all covered up in Louisiana Hot Sauce. Kind of like dipping shrimp in butter.
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We should have a Crawdad festival herf. Isleton has it every year on Fathers day weekend.
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Steamed AND Old Bay? Smart man. You must not be a gulf shore native :-)
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I went last year and had a blast. also came home with about 6 trays of extra crawdads and about 5 pounds on my gut :-)
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I'm not a fan but when I visit SoCal the GF and I head to a place called "The Boiling Crab" :-) I love the way they make it!
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Whoa. I had no idea. Thanks for the heads-up. There's nothing worse than lingering food smells in the house. Especially fish and similar things.

Hot sauce!!!
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I made the same mistake of cooking it inside the first go around. Now I have a stand that you just hook a propane tank up to that works great. Just placed my order for Super Bowl, 30 pounds and Im calling dibs on atleast 5!
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