I’m in Texas, and crawfish season is just starting.  Let’s celebrate this glorious, delicious season by pinching tails and sucking heads.  Crawfish season in Texas or the best time to find big juicy crawfish is late December through May.


50-60 live crawfish, cleaned, 1/2 pound fresh green beans, 8 ears of white corn cut in half, 15 new potatoes,  4 large oranges, cut in half, 2 lemons, cut in half, 5 bay leaves, 3 garlic heads, 2 white onions, sliced in half, 2 celery stalks, cut in quarters, 2 pounds snow crab legs, 4 pounds blue crabs, 4 pounds Dungeness crab claws, 1 pound smoked pig tails, cut in half, 4 artichokes, cut in half,  2 mirlitons, cut in half, 3 zucchinis, 1/2 pound asparagus, thick ends cut off, 1 stick butter, 3 ounces liquid crab boil, 1/8 cup pickling spice, 3 tablespoons black peppercorns, 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, peppercorns, pickling spice, butter, lemons, oranges, garlic, bay leaves, onions,  and the potatoes, put the top on, and bring to a boil. Add the pig tails, blue crabs, crab legs, and Dungeness crab claws cook for 15minutes.  Add the crawfish and sausage cook for another 10 minutes.  Add the mirlitons and artichokes 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, add the zucchini and asparagus; allow to sit for 15 minutes. It’s time to eat!

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