Hat Creek Crawfish Company is available to cater on Super Bowl Sunday. We will only be doing one party on February 1, 2015 so reserve your time now. Kickoff is at 5:30PM, so start your party at 2:00PM and throw down crawfish, shrimp and other low-country goodies for the rest of the night. Call now for an estimate and lock in the date as we are sure to be booked.
2015 crawfish season outlook
Generally, the crawfish season in Louisiana runs from mid-January through early-July for crawfish caught in the wild, with the peak months being March, April and May. Crawfish from farms are available over a longer period of the year. In some years, such as 2011, high water levels in the Mississippi River, Red River and Atchafalaya River impact the timing, and overall production, of the season. 2014 featured an extremely cold winter which affected crawfish harvests. The unseasonably cold weather drove the crawfish deep, and they stopped feeding and entering crawfish traps.
We thoroughly enjoyed the 2014 crawfish season, and boiled those tasty crustaceans several times. Now we are starting to look forward to the 2015 crawfish season! Initial reports for the 2015 crawfish season are encouraging, with live crawfish being delivered as early as December of 2014. It’s January of 2015, and time for Super Bowl and Mardi Gras, and maybe some crawfish?
Crawfish boil leftovers
The delicious fun does not end with the crawfish boil. After everyone is full and you all start to clean up, you realize that there are all kinds of leftovers… corn, potatoes, carrots, and more. If you are like me, you hate to throw out anything. Don’t. The best thing about these leftovers are the flavors that are now boiled in. Cut the corn off the cob and add it to a vegetable recipe later that week. Or take the potatoes and corn and make them into a potato salad (the best seasoned potato salad you will ever make). Or cook down the potatoes in a pot full of water to make a potato soup and throw in all the leftover vegetables – delicious. The possibilities are endless. What is your favorite thing to do with leftovers from the boil?
You want me to suck what?
For those of us accustomed to eating crawfish, the saying “pinch the tail and suck the head” is simply a phrase that illustrates how to eat those little mudbugs. But to those not used to eating Louisiana crawfish, these instructions will likely come as a surprise, or may even offend! Even among veteran crawfish eaters, there are those who simply won’t suck the crawfish’s head. I guess I can understand their hesitance to stick the head of this bright red, half-bug, half alien-looking creature in your mouth, but one you do you’ ll understand exactly crawfish lovers do it. That explosion of juicy Cajun goodness you get from sucking the head is hard to beat! So the next time someone asks you to “suck the head” don’t get offended, just do it. You can thank us later!
Pinch dat tail and suck dat head
Those of you familiar with crawfish know exactly what this saying means. But to everyone else out there, let me just say that it has nothing to do with the opposite sex. What is the meaning of this cryptic phrase? Why, it’s non other than the exact advise you need to know how to eat a boiled crawfish!
As most of you know, the best part of the crawfish is the tail. That’s where most of the meat is. The pinch refers to the action (actually a pinch and a twist) that you need to take to release this tasty mudbug morsel from it’s red armored shell. For some, this is the end of their crawfish experience, but for the rest of us adventurous eaters we know that the spicy Cajun juices and flavors are hidden in the front half, or the head, of the crawfish. This is the sucking part. “Sucking the Head” may not be for the faint-of-heart, but it’s well worth the risk as it may just be the most flavorful suck you ever embark on!