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This picture was taken by my son Phil Davila, and I am using it with his permission. He, Sara DiCarlo and friends put on this crawfish boil this year, 2017, and it was really awesome! This was a wonderful day, and yep, that is a ham on top, and smoked sausages! Oh, I think they had some hot dogs and some small sausages also.
Boil or order three to five pounds (per person) of fresh boiled crawfish. You can purchase prepared seasoned mixes for boiling the crawfish with directions, if available in your area.
(Optional) Put on a special bib to protect clothing. (This allows a little more freedom with the crawfish for those of you that have never eaten it.)
Note: Here in Louisiana we usually add whole potatoes, onions, and corn along with crawfish, although you never know what you will find! We place newspapers and garbage bags on a big table, and once these are all done, we just dump everything on the table, and everyone just serves themselves!
We also include different dipping sauces an melted butter on the side.
Take a deep breath to enjoy the fullness of the aroma.
Grab the nearest crawfish off the pile.
Hold the crawfish with your left hand and gently twist off the tail.
Take the head and suck the hot, spicy juices out of it.
Squeeze your thumb and forefinger at the sides of the top of the tail, causing the shell to break.
Remove the meat and eat, or dip into sauces and pig out! Dip the corn into the melted butter, it's awesome!