Crawfish Season
As you’ve probably noticed, my fellow procrastinators, this is one of my favorite times of year. First, April brings the return of baseball. Second, and just as importantly, April signals the beginning of crawfish season. Soon, herds of Southerners will be gathered around boiling pots of crawfish with cold bottles of beer in hand, waiting to indulge in on of life’s finest culinary delicacies.
They look tasty, don't they?
If you’ve never eaten crawfish, I don’t really know how to explain it without sounding somewhat barbaric and violent. Basically, once they’re boiled with some good, hot spices, you bust them in half, suck the juices out of the front half, discard it, then crack open the tail end and eat the delicious morsel of meat you find inside. If you’ve got particularly big crawfish, you can sometimes get little bits of meat out of the claws, too. It’s a lot of work for for a few small niblets of seafood, but it’s worth every moment.
Of course, crawfish are just the main course. The average pot of crawfish also contains new potatoes, half-ears of corn, and chunks of sausage. Some enterprising cooks toss in mushrooms, as well. Taken together, it’s a meal fit for a king…a messy, hungry king.
Next weekend, the Texas Crawfish and Music Festival will be held in Spring, TX. One of my favorite musicians, Bob Schneider, is set to close the main stage on Friday night. Picture the scene: live music on multiple stages, crawfish sold by the pound at little stands everywhere you turn, frosty beverages enjoyed en masse. It’s safe to say that I’m more than a little excited. If you happen to be near Spring, Texas next weekend, drop by the festival. I’ll buy you a meal you won’t soon forget.
