All through the South folks anxiously wait the entire winter long for crawfish season to start. And when it does you can bet there isn’t a mudbug safe from here to Atlanta! We have at least 2 boils every spring and this year my husband decided he wanted to go all out and host a boil for his customers. 175 pounds of crawfish, 25 pounds of potatoes, 15 onions, 10 sticks of butter, 20 lemons and 50 ears of corn later we were all set. We started by rinsing them off really well. Some people purge them first but these were already really clean.
Merciful heavens, I love a man with an oven mitt!
Soak’em, soak’em, soak’em!
Addie isn’t much on crawfish, as evident from her expression above. The rest of us didn’t have any issues eating them.
Our recently completed barn proved to be the perfect venue for our event. Yay!
Crawfish and Coors Beer. Texas Staples. And pretty darn perfect ones at that.
The kids played with them, they thought this was the best part of the entire weekend!
Stripe-Stripe even joined in the fun!
When all was said, done and eaten we kicked back for a relaxing afternoon with friends.