Crawfish Boil

Now that I've been to New Orleans, I find it important to integrate the area's culture into my life... Or, my friends who used to live there had a crawfish boil and invited me. You choose.

Our chef, Chris, stirring the pot with a nice view of Shilshole Bay.

The crawfish are shipped in from Louisiana, so they must be legit.

One mean looking crawfish.

Apparently crawfish can survive a voyage to Seattle because these guys were active.

Maybe it's because they knew they were about to be eaten.

Tim and Cory made a friend.

After they're boiled in a pot full of seasoning, sausage, and potatoes, you dump the crawfish on the table for everyone to eat.

Getting the meat is not for the faint-hearted. You have to tear the head off, scrape out any remaining organs, and peel the tail to get to the meat. You don't get much, but the peeling process is most of the fun.

No faint hearts here!