It started innocently enough. A trip to the burbs, a beer, a cooler of live squirming animals to murder. FIVE 20-gallon buckets of spicy crawfish, corn, garlic, mushrooms and potatoes later, I knew better.
Thank god for the Brigade of Pastel-Clad Southern Gentlemen who taught us the proper way to suck the head and eat the tail. We are grateful to these fine fellows.
Dear husband may have let the spiciness go to his head. Master chefs reuse the cooking water from each batch, making each successive haul more and more flavorful.