I don't know why I get so giddy when crawfish season comes, I am miles away from the nearest pond! But just because I live in Southern California isn't a reason to hope someone will make the trip and bring me some back (fingers crossed).
So, just in case I get a hold of a fresh batch, let me ask you-
How do you prepare yours? What is your favorite seasoning and ingredients? My little cousin prepare some with neckbones one time and if it hadn't been for the truckload of red pepper she used, I believe they came close to being the best I've ever had. I had to soak them for the longest time in order to get them to an acceptable fire level.
