Mardi Gras Madness

WARNING: if you’re squeamish STOP reading! (If you don’t WANT to read but can’t stop your curiosity, consider yourself warned!)

Although I’ve lived in a lot of places during my life, I consider Louisiana to be home. However, since our Exodus due to Hurricane Katrina, we haven’t had the heart to spend a lot of time back home. This is due to several reasons: nothing to go back to, family spread out all over the country, etc.

The biggest reason truthfully is that it simply hurt too much.

But, since time does heal some wounds, we decided to do Mardi Gras this year with our little family. My DH and I decided that we wanted our boys to have some fond memories (as we do) of family, friends and FOOD! So, sit back and indulge me as I digress…

Aside from the King Cakes in the stores and everything in sight being draped with purple, green and gold, nothing signals the advent of Mardi Gras as do crawfish. (That’s “crawdads” to y’all Yankees out there!)

Having lived in the Houston area for 3 1/2 years now, my crawfish consumption has diminished greatly. In fact, I get to enjoy them only once or twice a season now–at a company sponsored event for my DH and when I can bring myself to purchase them at a cajun style restaurant here locally.

Did I mention that when that happens, it is at a cost of $6 per POUND? And by the way, I personally eat about 10 POUNDS by myself! ( Now you understand why this is only an occasional occurrence!)

It wouldn’t have felt like a real Mardi Gras without some crawfish.

Back in the day, (that’s Southern speak for “when we were in our prime”) we would have bought a sack of crawfish and boiled our own. Yes, time changes many things!

So we settled for Steamboat Bill’s. I have to say that they indeed were “eat-til-ya-sweat” hot and “slap-ya-grandma” good!

Although I didn’t prepare them, I thought it might be fun to show you how it’s done.

This is for anyone who’s got a hankerin’ (that’s Southern for craving) for some or for y’all who can’t possibly imagine a person eating “one of those things”!

First, you’ll start with 3 lb at a time because you’ll want them to stay hot while you peel ‘em and eat ‘em.

An average size person can easily consume 3-5 lbs but a PROFESSIONAL or local couldn’t show their face with anything less than 9 or 10lbs at a single sitting.

Steps to Eating Crawfish Properly:

1. Pinch da tail then Twist and Pull

2. Suck da head (use Left hand so you don’t waste time)

(Yep, that’s ME!)

3. Peel 1st rung of shell to expose meat

4. Grasp meat with teeth and pull (meat should glide out easily. If not, FIRE the cook!)

Now, simply repeat steps 1 through 4 until one or ALL of the following occur:

1. Your lips are on FIRE from the cayenne pepper and you can no longer cool them down with your drink!

2. Your fingers burn and are shriveled like prunes as if you’ve been in the water too long.

3. You’ve unbuttoned your belt & your pants because you were losing circulation in your feet.

4. You’ve drawn a CROWD of “tourists” (NOTE: Even though they’re conversing in a foreign language, you know they’re talking about you because they’re taking pictures!)

5. You’re sweating profusely and wondering if you’ve hit early menopause and are suffering a hot flash? (or “power surge” as my mother-in-law calls them)

6. Your children are asking when can you leave to go home because you’ve been there eating for so long!

7. Dessert arrives…Ahhhh, Bread Puddin’.

Thanks for letting me share! Hope I didn’t scare y’all TOO much. Stay tuned because over the next few days I’ll share some of my favorite recipes from “back home” with a 30 minute flair!

Laissez les bon temps rouler! (Let the good times roll)