Crawfish is a prized delicacy in the South, used in jambalaya, po boy sandwiches, etoufee, and more. However, any Southerner will tell you that best way to enjoy crawfish is straight from the shell. Crawfish season is from February to July; that's when you can get them fresh at large sizes. In this guide, you'll learn how to effortlessly chomp through pounds of crawfish with just your hands. And, you'll see the best companion for that delicious tail meat!
Ready? Let's eat!
Hold the crawfish on either side of the tail
Let’s twist and snap the head away from the tail.
*Highly Recommended* suck the yellow stuff “crawfish butter” out of the head
Toss away the crawfish head, and peel the shell off as you would peel shrimp.
Hold and pull out the meat from the tail.
Drench it with the best seafood companion, Vatsana's Seafood Hot Sauce, until desired spice level. ENJOY!
Voila! Fast and easy crawfish with Vatsana's Seafood Hot Sauce, and don't forget to Spread Joy!
Treat your taste buds with Vatsana's here.