The season is almost over, let’s celebrate, it’s time to pinch tails and such heads.  Crawfish season or the best time to find big juicy crawfish is February through May. It’s my birthday, and I am celebrating.

PINCH’IN TAILS AND SUCKING HEADS

50-60 live crawfish, cleaned, 1/2 pound fresh green beans, 8 ears of yellow corn cut in half, 15 new potatoes,  4 large oranges, cut in half, 2 lemons, cut in half, 5 bay leaves, 3 heads garlic, unpeeled, 1 pound white onions, sliced in half, 4 pounds snow crab legs, 4 pounds blue crabs, 6 artichokes, 1 stick butter, 3 ounces liquid crab boil, 1 pound smoked sausage, cut into 2-inch slices,  1 pound hot links, cut in 2-inch slices.

Get out the large roaster oven, or some kind of pot that has a basket. Fill up 1/3 with water.  Pour in the crab boil, butter, lemons, oranges, garlic, bay leaves, onions, and the potatoes, put the top on, and bring to a boil. Cook for 10-12 minutes. Add the crab legs, blue crabs, and sausage cook for another 12 minutes. Add the crawfish, cook for another 10 minutes.  Add the vegetables cook for another 7-10 minutes. Add some ice cubes, which will elevate the heat and spice levels. Cover the pot turn off the heat allow to sit for 15 minutes.