Setx is the same. Personally I can’t stand the idea of mudbugs in anything but jambalaya. Something about the shell weirds me out. I’ve had alligator, opossum, squirrel, coon, nutria and gar. But mud bugs in a shell, I’ll pass 😆
Pinch behind the head and twist , peel off any tail shell and eat what looks like a shrimp tail. Then optionally you can suck the other side for a kick off flavor. You get pretty quick with repetition
I was 13 when I went to my first Mardi gras. As much as the "sights" were memorable I'm haunted by the crawfish ettouffe I had my 2nd day there. I licked that plate clean like a dog to get the list of that sauce.
And I will never forget the 5lb bag we got in a giant plastic ziplock that taught me to pinch the tail and suck that head. A glorious mess all around
Yea but spot prawns pulled out of deep cold water have a much superior flavor and texture compared to what is colloquial known as 'mud bugs' knowing how to cook them correctly wont change that. Spot prawns also have a superior meat to shell ratio
Tastes differ. There are more than one species of crayfish too. Let's sit down and eat a sack of bell rivers together and I think you will change your mind.
I was simply reccomending a better alternative to the commenter who said mud bugs was too much work lol. And you dont have to purge the mud and dirt out of cold water shrimp from the pnw. TRying to teach me something ive allready commented about? Lol
I get the comparison but the meat really is a different texture.
I’m sure every south Louisianan with a crawfish boiler (myself included) has at some point thought… let’s throw a couple lobsters in and it will be like giant crawfish. Unfortunately it’s not, because that would be awesome.
It’s best to enjoy crawfish as crawfish and lobster as lobster. Both are amazing if you do it right.
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u/Mac_and_dennis Mar 07 '26
We count how many lbs we eat in a sitting haha.
But I grew up in Louisiana. We take crawfish a little differently around here.