Crawfish . . .

We attended the first crawfish boil of the year and were pleasantly surprised at the size of the crawfish. They were really big and dark colored. Usually, the dark preboiled color indicates what I call "spillway" crawfish, meaning they came of of the spillway and not off the farms and rice fields or from the river. Of course, there is no way to tell for sure unless you are there pulling in the traps.

We had heard on our way down into Louisiana for the annual Morrison Farm, Inc meeting that the cold weather had driven the crawfish back down into their holes. At that time, early March, crawfish were scarce. So maybe they had a little longer time to get bigger.

They were tougher, the shells were harder than usual, but no matter, they ate about the same - very good. Perhaps another indicator that they were in their abodes longer. Just a little harder to peel.

River crawfish are usually lighter in color and have thinner shells - softer shells. Ergo, the reason to call the older dark ones as spillway or swamp crawfish. Yes, the river crawfish are easier to eat, easier to peel but they are also not as common.

Personally, them old black crawfish taste just the same - superb. My kinda food!

Thanks Becky and Dave.