How to Eat Louisiana Crawfish and Blue Crabs

I recently went on a fantastic press trip to Coastal Louisiana where I got to see some first hand accounts of swamps, bayous and, of course, seafood.  At Susie's Seafood in Morgan City, I dined at a table of local hosts and fellow travelers.  Naturally the best thing we could do was order as much Louisiana seafood as the table could hold!  We requested multiple buckets of crawfish, crabs, shrimp, corn, potatoes, and sausage for our feasting pleasure.  Larry Lovell and I couldn't resist also sampling a side of tater tots covered in cheese since they were only 10 cents more than the non-cheesed tots, but that's a different story.

Boiled Crawfish, Crabs and Shrimp at Susie's Seafood in Morgan City, LA

The meal came after a day of canoeing some man-made logging bayous and swamp areas near Franklin and then taking a tour through the Atchafalaya swamps on Captain Jack's boat.  We had worked up a mighty hunger, and Susie's delivered the nourishment our bodies needed.  The boiled seafood tasted every bit as delicious as it looked and smelled.  I readied myself to dig in, but since I was actually the "Louisiana Seafood Expert" at the table, I took the liberty of showing Kathleen Ahamed-Broadhurst from Massachusetts how the seafood should be properly consumed.  Kathleen writes for GoNomad, an alternative travel site, and shot these how-to videos of me and my crustaceans!  Enjoy!