
As soon as March arrives, I start to crave one thing: crawfish. Crawfish season is typically March to June. This is when they're cheap, big, and easily available, and so it's also when you get to have crawfish boils, an integral part of my childhood. There's nothing like running around in the spring sunshine while someone boils up a huge batch of crawfish, red potatoes, corn, and sausages/hot dogs. When it's time to eat, they just dump it all into a big pile on a newspaper-covered picnic table, and everyone digs in. It's messy. It's hot. It's a lot of work, but oh man is it delicious.
Living outside of southern Louisiana makes it difficult to experience anything even close to a crawfish boil. Thankfully, Norfolk, VA holds a Cajun festival every summer, and one of the things they offer there is fresh boiled crawfish. It's WAY more expensive than they would be in New Orleans (like $5-6/lb at the festival rather than $2-3/lb in New Orleans) and doesn't come with all the awesome extras, but it's the closest I've come to the real thing since moving away.
