Also known as crayfish and crawdad, this little crustacean may be the po' man's lobster. Crawfish can be found in many streams of North America but about 90 per cent of commercial crawfish comes from Louisiana.
If you buy crawfish from the store they should be cleaned and ready to cook. If you have live crawfish you should remove the sand vein. Grasp behind the pincers and turn the crawfish stomach side up. The tail has 3 sections; twist the center section, snapping the shell, then gently pull out the sand vein and discard.
We serve our crawfish hot with pots of melted butter and mayonnaise. You should plan on about 1 pound of crawfish per person.