Thursday, March 10, 2011
Eating Crawfish in New Orleans
An excerpt from today's Times-Picayune:
"...4 to 5 pounds per pounds [of crawfish] per person is typical for a South Louisiana boil. People here can, and will, put them away. Outsiders, not so much. Figure 2 pounds for out-of-towners."
4 to 5 pounds?!?! I can't say I'm surprised. Much of the weight is comprised of shell, which is inedible, but when I buy crawfish for dinner, I buy a total of two pounds for both the lady of the house and I. It is more than enough.
We haven't been to a crawfish boil yet. When I read the recipes in the article it mentioned putting frozen corn in the boil. I assumed it meant kernels but later figured out that it's frozen corn on the cob. I didn't even know there was such a thing. Corn on the cob is something I've always bought fresh toward the end of summer. As usual, every day here is a learning experience.
The full T-P article here.
I've tried sucking the heads but don't find it particularly appetizing. I'm a person who eats the lobster's tomalley with gusto. I'm sure I'll acquire a taste for the head eventually. Waste not, want not.