After a long, wet and dreary winter, crawfish season is officially here. Like many of you in the Bayou State, we boiled some this past weekend after the Baton Rouge “Wearing of the Green” St. Patrick’s Day parade, and while they were on the small side, they were a welcome sight. Coupled with that awesome weather, the taste of succulent, spicy tails tasted like spring in Louisiana, and few things taste better than that.
