Well it is crawfish time. I have seen priced for .97 cents to $3.98. I don’t know why there is such a difference in the price unless it is that some are purged and some aren’t. We sometimes re-purge them ourselves. That is one thing that you do want. You don’t want to have them ready to eat and find that you can’t because they taste like dirt.

Purging is easy. You need a tub or something large enough to hold all of the crawfish and the water you have them in. You might have to do a few at a time if your pot isn’t big enough.

Next put a box of salt in the water and let them set for two hours or more.
You want the pot that you are cooking them in to be large enough to give them room to be covered. Add to the boiling water one whole onion and at least two lemons, cut in half. Once they are cooked you pour them out on the table that you have prepared outside with a plastic cover. I make my sauce in a ketchup bottle. Pour out about two or three inches from the tip and add some hot sauce and Worcestershire sauce in it.

After everyone has had their fill, put out two bowls and have them clean all of the leftovers. Freeze them and prepare a big pot of Etouffee (Based on one pound of peeled crawfish.

• 1 stick butter
• 1 medium onion chopped
• 1/2 chopped bell pepper
• 2 cloves minced garlic
• 1 tablespoon paprika
• 1 tablespoon chopped parsley
• 1 tablespoon chipped onion tops
• 2 cups water
• salt and pepper to taste or your favorite seasoning.

Melt butter or margarine in a large pot. Season crawfish add to melted margarine and add a tablespoon of paprika. Cook two or three minutes. Remove crawfish and set aside. Add onions, bell pepper and garlic. Add crawfish and two cups of water and cook slowly 30 minutes. You might have to ad more water. Serve over cooked rice.

Either way it is Gooder’n Syrup. Von