Smoked Salt & Pepper

We had our 2nd annual McCao crawfish boil in mid-April.  It was kind of a scramble, because apparently crawfish season ran a little late this year due the hard freezes over winter.  Too bad we didn't expect that and arranged the crawfish boil before I was sure we could get our hand on some.  Well the usual local suppliers: HEB, Whole Foods, Quality Seafood, and Fiesta had none to sell yet.  Instead of cancelling, we just had some crawfish overnighted to our front door from Louisiana through Louisiana Crawfish Company .  Haha. It was awesome! Of course, there was the usual Jake vs. crawfish throw down.  Jake won. He ate like, 3 live mud bugs.  We ordered 40lbs and had a few pounds left, so I made our friends help me peel the rest and saved the tails to make my mom's crawfish etouffee. This etouffee is the delicious combo of buttery smokey roux, and that classic celery, onion, green bell pepper combo that marks great creole dishes.  I don't know h...

We had a crawfish boil the other weekend. It was my first time doing one solo (no family help), and it was a success. Good times with good friends, good food and beer, and good weather. We had corn, potatoes, and crawfish/crayfish boiled in some lemony, Louisiana seasoned water. I topped a few off with my butter-garlic dipping sauce.  Next time I'll have to do some sausage, too.  I tried to keep it simple since this was our first one, but we were definately hurting for some sausage.  I think our German friend would've enjoyed some sausage, too, since he didn't really care for the prehistoric looking creepy crawlies. Beautiful pics taken by our friend, Marcus. Thank goodness we were able to keep them alive through all the purges. MMMMMM Laissez-les bons temps roulez Reid hard at work The most handsome dog