Crawfish Boil and Jeff and Leslie Moyle's

I was very much interested in the process of getting the crawfish to table since I had never seen this before. The crawfish were bought in bulk, and here is half a tub of live crawfish. They were much bigger than the little crawfish we had in the stream on the Arkansas farm.

I understood that the crawfish were relatively inexpensive in bulk like this. But someone commented that if they opened the spillways, the would become much more expensive, I guess due to habitat damage.

I went out to the edge of the yard where Jeff Moyle and Jonathan were busy boiling up another big pot of the crawfish.

Along with the boiling crawfish were half-ears of corn, mushrooms and potatoes. I ate one of the corn pieces and found out what they confirmed for me later - the corn is very hot because it effectively takes up the hot spices. A piece of potato was much tamer.

Meanwhile, back at the food table, the large pile of boiled crawfish was diminishing under the expert hands of this large family of crawfish eaters. Each person has a pile of crawfish remains at their edge of the table.

The new pot is now ready, with the freshly boiled crawfish shining with a bright red color.

Jonathan and Jeff lift out the mesh basket of boiled crawfish and pour them into a cooler for transport to the table.

The brilliant red crawfish and the yellow corn made quite a dramatic collection of food!

Fresh food on the way! Jonathan Ringo and Jeff Nave carry the new batch to the waiting table.