Crawdadders

Here at sloweff we love being fat kids and stuffing our face with varieties of delicious platters. So this week we will be discussing in short the amazing Cajun delicacy, the crayfish or crawdaddy if you will. The season runs from about March-June in Louisiana and what a season it is. This deliciously spicy freshwater shellfish makes for a great time. I was able to rekindle my love for these little guys at a local Cajun themed bar called Oddfellas on Tuesday night.

This guy went down!!!

Not only are they tasty and spicy, but attacking the meat is half the fun.

Three steps:
1) You twist the crayfish's tail from his head.
2) Pull off the top scale by the tail meat
3) Then push the meat out the tail and into your mouth!

As you rifle through them, you get better a creating perfect pieces of meat. Crayfish are supplemented by equally spicy corn, potatoes, or sausage and washing them down with a cool Hurricane or Corona is highly recommended. You can be like me and ravage the platter until there are none left to then chug you respective drink or pace yourself, the choice is yours. They usually run about $9 a pound and I suggest all of you research a Cajun themed bar (or come to Oddfellas), find some friends, and stuff you face with lbs. of crawdaddys.