Crawfish season

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Crawfish season runs March through May. I happened to look at a post on the Houston Chronicle’s website for the best places to eat crawfish, and one of the places, Hungry’s had a midweek special Crawfish on the Patio special, which is perfect because my days off are midweek, plus the restaurant was nearby.

We went one night a few weeks ago, and it turned out to be quite the experience. We got a pound of crawfish for $7, which was a great deal. A pound seems like a lot, but the amount of meat inside each crawfish is small, so you have to eat a lot of them to get your filling. The meal is also served with corn on the cob and potatoes.

The crawfish are served whole, legs, head, eyes and all. It was a little weird and took some getting used to!

There is a technique to getting the meat out. I actually looked up YouTube videos on it in advance! You have to put two fingers on the head, and two fingers from another hand on the tail and you twist and pull apart. The meat is in the tail.

We found out that some people suck the head to get the fat and the juices out, but that seemed a bit to much for us, so we skipped that part. If you feel we’re truly missing out, please let us know!

The meal was seasoned with cajun spices, which, while they were good, was a bit too much for me. I wasn’t feeling the spices inside my mouth, but rather on the outside of my lips, which started to burn after a while! At one point I was close to crying.

Apparently crawfish, also known as crayfish, crawdaddies, mudbugs, can be found just about anywhere near a body of fresh water, but Louisiana¬†supplies 95 percent of the crawfish harvested in the U.S. Being so close to Louisiana, Houston gets to reap the benefits. I’m glad we went. It’s good to try something new, and we’ll probably go back for more each season.

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