You know you're from Louisiana when...

[Faith No More]

Ohhh...I interpreted it is a BBQ meant specifically to cook babies.

[Gooders1002]

Ohhh...I interpreted it is a BBQ meant specifically to cook babies.

You know your not British when... You don't know what a Baby(small) BBQ is.

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That 's hilarious. (the few I understood)
PS what is a crawfish and what does "don't eat the dead ones" mean?

I had some crawfish yesterday. It is the season afterall



The dead ones are the ones that are dead before they are boiled alive. You have to boil crawfish and crabs alive, the only way to eat em. Shrimp you can freeze. You can tell which ones are dead because their tails are usually straight out instead of curled in.

Friendly note to our friends in Louisiana: Tabasco sauce is not hot.

We mix our tabasco cause with more tabasco sauce.



I mix these to together With this


You seriously do not want to see my "spice" cabinet..

[Oldandeasilyconfused]

You have to boil crawfish and crabs alive, the only way to eat em

Yeah, that's how we cook shellfish too. When I was a kid we used to go crabbing (huge blue crabs)We would cook them on the beach in seawater and eat with very fresh white bread with real butter.


We don't have crawfish, we have large prawns,which the Americans call shrimp,and crayfish (lobster). We also have Moreton Bay Bugs, and Yabbies, which are fresh water.

T. orientalis is known by a number of common names. The United Nations' Food and Agriculture Organization prefers the name flathead lobster, while the official Australian name is Bay lobster.[3][4] In Australia, it is more widely known as the Moreton Bay bug after Moreton Bay, a location in Queensland.[4] In Singapore, both the flathead lobster and true crayfish are confusingly called crayfish. They are popularly used in many Singaporean dishes.[5][6][7][8][9]

http://en.wikipedia.org/wiki/Moreton_Bay_bugs

A freshwater yabby is a crayfish of the genus Cherax (infraorder Astacidea, family Parastacidae). They are often caught for food. A widespread species is the common yabby, Cherax destructor.

http://en.wikipedia.org/wiki/Yabbies

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The Tabasco sauce I buy actually says 'Tabasco' on the label and is a little spicy. I'm fond of it in tomato juice. If I'm making chilli, I use a combination off fresh and dried,which I grow myself. I grow two varieties; the longish mild ones,and the tiny, holy-fucking-shitballs variety. There is a popular local sausage called "The Bum Burner" made using chilli seeds

Some local producers have chosen to add chilli seeds to the or contents of salami meats such as the Hahndorf small goods producer that claims to make Australia’s most spicy sausage the 'Bum Burner' that contains >70% of red and green chilli seeds, and pork meat.

http://en.wikipedia.org/wiki/Sausage

[rickyadams47]

I love **snip** Do you?

[Kayenneh]

[BrokenQuill92]

Was any of that English? Giggle I'm so gonna text this to my buddy Rosi in New Orleans.

[rickyadams47]

For more recipe please visit: <snip!>

[c172]

Interesting thread, though. Never knew that about dead crayfish. I'm going to have to Yelp and see if anywhere in SD does boils. I'm intrigued.

[Rahul]

They're called Crawdads, ya'll.