Thursday, May 26, 2005
On the Bayou State art of consuming the entire peppery, salty, boiled red crawfish
"Simply trying to *suck the head* gets you nowhere, amigo," I answered. "You might get a dribble of the peppery, salty water in which he was boiled. To get the mudbug's pancreas and liver - a golden lump of goodness referred to as the *crawfish fat* - you need to dig into the thorax with your finger."
Having learned to eat crawdads from the Toups family of Napoeonville, I replied, "And that's what I do every time. Do you?"
"The mere thought of it sends a shudder down my spine," responded the black-bearded Texan. "Put their meaty little bodies in a sauce poured over a swordfish steak, however ... yum!"
See more on the use of crawfish fat, "the little yellow glob that's worth its weight in gold," at gumbopages.com.