Got Crawdads?

We had the annual crawfish broil this past weekend. A tradition we’ve carried on for almost 15 years now. We get asked often where we get our crawdads, and honestly we found our spot for  them by accident when we were in college, at Curt Gowdy. They come out at night, but they are very, very slow. And it’s really easy to catch them when wearing headlamps. So…..my son of course, has a dinosaur head lamp. We’ve made it a boys night for the most part for the past few years, but this year we had some extra helpers and the crawdads were caught in record time!

We also had some extra family members this year as well. All the way from the Kansas city area…..they were on their way through and we got to met their newest addition! (who is now walking!)  There were 4 of the 7 cousins from my husband’s side of the family and 7 of the 15 great grandkids. (We also had some awesome friends! thanks for coming guys!!!)

In case anybody is curious, we use an old Emeril Lagasse recipe from way back when, when Emeril was bamming here and there and everywhere…..but I’m not going to lie, it’s truly a recipe that is definitely kicked up a notch! It’s spicy, be we love love it.  The recipe is below, along with the recipe for “essence”, which we have used for years as well (and I had to add my quick drawing of a crawdad to make it more awesome!)