Crawfish, crawfish, crawfish. You just can't get enough crawfish when you are eating at a Cajun theme Mardi Gras party or a Crawfish boil. Crawfish festivals are popular year round, but very popular during the month of February when everyone is celebrating Mardi Gras. Crawfish can be found in many Cajun recipes including gumbo and etouffee. The crawfish is synonymous with Louisiana and good times, so why not decorate your room with some crawfish decorations.
Crawfish, crayfish, crawdads, and fresh water lobsters are all different terms we have heard for the important and popular Louisiana Cajun ingredient. Crawfish (as they are called in Cajun Country) look like mini-lobsters and are used for crawfish boils. Crawfish are dumped into a giant pot along with Cajun seasoning and spices. Some people also throw in baby potatoes and ears of corn to soak up the yummy flavors. Once everything has cooked, the crawfish are strained out and typically dumped onto a table where everyone gets to grab one and eat the delicious tail meat. If you really want to get all of the Cajun spices out, die-hard crawfish boil participants will suck out the juices from the head of the crawfish. Of course crawfish go great with a mug of beer. Crawfish are typically in season during the winter months, that's why they are so popular during Mardi Gras parties.