And whats the best parts? do you just peal the tails or what?

ickk!!!

I cant eat crawdads, shrimp, eel, lobster

But I will devour some fish, crab

Bile 'em fer awhile in saltwater.

Snap off the tails.

Peel and eat (the tails).

There is also some kinda spice at the sto that is fer cookin' shellfish that you can add to the water that's spossed to make 'em tastier, but I've never tried it.

You can also use them as an ingredient in soups, chowders and jambalaya.

Or, dip the peeled tails in melted butter like lobster.

Ketchem by punching some holes in a plastic gallon milk jug bottom, put in old meat scraps, let sit at the bottom of a crick for 2 or three days, pull it (or them) out, and there's supper.

I liken 'em.

Doug

Doug is obviously an Honorary Cajun At Heart.

I love N'Oleans and Cajuns & Cajun food.

I could be a street person there, if it wasn't so humid.

I became engaged to Audrey at the New Orleans airport, even though she has never stepped foot into the city.

Doug

DO not know anything about crawfish except my youngest son loves to suck the heads to get the meat out... Soulds damn nasty to me.... BUT i can cook the hell out of some Catfish and hushpuppies.... Any time one of you is in Central Mississippi you let me know and I will either cook for you or take you to a place in the back woods, on the river, called Rubens, that has the best catfish anywhere.... They serve whole catfish.... You eat that pure white meat right down to the bones..... Dam - Now I have to go there tomorrow night cause my moth is watering....

When I was a kid I used a pole with a safety pin and a slice of hotdog to catch them. Never caught many that way but for a 4 or 5 year old it was fun and mom would peel out the tails and fry them like shrimp. Got a little old and made a rack to get them with, but then the focus was on fishbait.

[quote="Doug Wilson"]I love N'Oleans and Cajuns & Cajun food.

I could be a street person there, if it wasn't so humid.

I became engaged to Audrey at the New Orleans airport, even though she has never stepped foot into the city.

Doug[/quote]

God bless ya doug..

Put them in salt water to just cover them and add a pound or two of salt to purge them. That means make them poop out their luggage. Stir gently to make sure they all get the salt purge. Leave them in the salt water no longer than 5 minutes or they'll die. The dead ones will float to the top. Remove the dead ones. Rinse them in a collander or similar device and

Fuck it, this is the way we do it;

http://whatscookingamerica.net/Seafood/CrawfishBoil.htm

Thanks Doc.

I'm with ya right there sigarmsp226,,, fried catfish, hushpuppies/ with onions
fried in bacon grease or lard. And don't forget the grits

There's a catfish restaurant (or was in the 70's) in a cypress swamp outside of Shreveport that was pretty damn good. All you can eat style and they bring you either large steaks or whole smaller ones, whichever you like.