CRAWFISH BOIL

It got dark early this year....or we ate late is more like it

Our first Crawfish Boil was April 20, 2002.  This, the 4th annual, was April 22, 2005.  In the past we did ours in conjunction with Murray State College's Veterinary Technology Program Crawfish Boil and got our crawfish delivered with theirs.  This year conflicts arose so we ordered ours and they were shipped via FedEx and all arrived in fine form.  Jody Martin came early and we visited as we got things ready.  He made a roux and then incorporated it into a duck and oyster gumbo that was great.  Catherine got home from college and Brett Willard and Clint Freeman showed up a little later and helped get ready and cook.  I made a big pot of beans and other people brought lots of other good foods.  We cook our crawfish by adding all the proper Cajun spices to the water and after bringing it to a boil, the crawfish are dropped into the water.  After boiling for a minute or two the heat is turned off and they soak for 15 to 20 minutes.  The little delicacies are then removed from the water and layered in an insulated container with more spices and allowed to steam while the water is brought back to a boil.  Now potatoes, carrots, corn on the cob,onion, and sausage are added and cooked until done.  The grand finale is when everything is thrown on tables covered with newspaper and everyone digs in.  It was a lot of fun and we hope you can make it next year.

BACK TO MAIN PAGE

The first pot of crawfish....ready to steam

getting ready...trying to decide how to do it

Brett, Jody, and Clint - the chefs

My mom and her friend Laverne

Toby Coffman looked good and ate his share

beginning the feast

BACK TO MAIN PAGE