Who dat boilin up dem crawfish? Austin’s Shoal Creek Saloon, natch.

From April through June, crawfish season is in full swing. And because of all the rain this year, the little mudbugs are fat and scurrying through creeks and rivers all over East Texas and Louisiana. Since I’d never had crawfish before, I figured this bumper season would be the perfect time to give the little critters a try.

Bout to nom on a table full of crawfish.

Now usually crawfish boils are all-day social events, kinda like BBQs. Hour after hour, giant pots of the little critters are boiled with seasoning, corn and new potatoes, then poured onto tables covered with newspapers instead of tablecloths. That’s more of a production than I wanted to do on Friday night, so we headed to Shoal Creek Saloon‘s weekend Crawfish Boil.  Guiding me through my virgin excursion, were three crawfish experts: an East Texan, a self-proclaimed crawfish master, and a Lousiansa Cajun from Lafayette.

Growing up, I’d always heard the phrase “Suck the head, pinch the tail.” The thing is, when you crack a crawfish open, the insides are slimy green, like brains or poo–not exactly something this city boy wants to ingest. My experts, however, told me that you don’t have to eat crawfish like that. It’s just an option.

Here’s how you eat crawfish:

1. Pinch the base of the tail with your thumb and forefinger.
2. Pull.
3. Shuck and peel the tail’s shell off.
4. Pull the little “poop shoot” off the ridge of the meat.
5. Eat the shrimp-like tail.
6. Suck the head, if you so desire.
7. Repeat until you finish off a few pounds.

Pinch the tail then shuck it.

It’s a lot of work, but completely satisfying. Kind of a ritual, it forces you to get intimate with the animal you’re eating. I mean, you’re def gonna look it in the eyes as you wipe the poo off its tail. Since you’ll be shucking a few pounds of crawfish, bring people you can chat with. Throw in a pitcher of Fireman’s 4, and it’s a social event.

Shoal Creek Saloon has a huge porch that overlooks Shoal Creek, making it the perfect setting for an evening of pinching tail with friends. Their spices are perfect, with a full flavor that doesn’t overpower the crawfish. There is a nice heat that creeps up slowly throughout the meal; in fact, my lips were burning mid-plate–but I loved it. While there, you’ll also want to try their hush puppies and in-store fried potato chips (make it more authentic by covering them both in Malt Vinegar and Tony Chachere’s Creole Seasoning).

DEETS ABOUT SHOAL CREEK SALOON:

• WHERE: 909 N. Lamar
• WHEN: Everyday 10A-11P (Crawfish Boil: TH, F after 5P; S and SN all day until they run out)
• PRICES: Crawfish: $7 for 1 lb, $19.50 for 3 lbs, $30 for 5 lbs; Pitcher of Beer: $12
• OVERALL: A+ (Perfect atmosphere for shucking; fresh crawfish; good prices)

COMMENT: Where’s your favorite place to eat crawfish in Austin? Do you shuck and suck?

A lil' taste of Lewsiana: a mudbug and some Tony Cherere's Creole Seasoning.

Wes: A Lousiana Cajaun from Lafayette.

Mitch: East Texas boy with a penchant for pinchin tail.

Nick: Self-proclaimed crawfish master.

Wes is so Cajun, he's got a crawfish tattoo.