My residency buddies had a crawfish boil today. It is a tradition that they do every year. Many of them are from New Orleans or other parts of Louisiana. Here is a step by step guide.

Start with 70 lbs of crawfish. These are live, and fresh from the Gulf near New Orleans.
Throw them into a big pot of boiling water, together with secret spices
(courtesy of Parker Velargo), corn on the cob, mushrooms, potatoes,
green beans, and a variety of other vegetables. Then you cook them all
together. (surgical gear not required)
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| Chief Resident Parker Velargo |
After they are done, dump the pot onto a large table (again with blue surgical drapes if you have them)
That's a lot of crawfish. This is only 35 lbs. There were two separate
batches.
(We didn't partake of the drinks pictured here, if you are
curious)
Emmett demonstrating the proper way to crack and eat a crawfish.
Step #1-Grab the crawfish from the table.
Step #2-Hold it in your hands, grab the tail, and twist until the tail is separated from the torso.
Step #3- Optional. Suck the juices and spice from the torso. Yummy! (really, it is)
Step #4- Peel the shell off the tail.
Step #5- Enjoy the delicious meat!!
Step #6-repeat steps 1-5 over and over and over and over again (you have to work for your meal, but it is awesome!)
I think my brother Isaac should do this for his wedding reception, but I haven't figured out where to get fresh crawfish anywhere close to Idaho (and don't think Mariah would go for it). So, I guess you will just have to come to Memphis to enjoy this tradition.