Our first crawfish boil started out a little scary and ended up being GREAT! The 40 pounds of crawfish we order from Louisiana were not suppose to be delivered until Saturday morning but instead came in on Friday morning. So we had a whole 24 hours to keep those little suckers alive and lucky for the crawfish we know nothing about how to do it. Colter followed some directions from the guy who shipped them, however, since he had a typical Louisiana draw...Neither one of them knew what the hell they were talking about. Colter divided the crawfish up into two different coolers and filled them with ice to keep them between 36 and 46 degrees. However, they stopped moving and looked dead! So, I, Of coarse, called Colter in a panic....."They all died" Not really, they actually just look dead because they are so cold. They all ended up mostly alive. The ones that weren't alive, they cooked anyway because they figured at that point of the evening everyone had been drinking all night and were not going to know who to blame in the morning....the beer....or the crawfish! It was a great time and hopefully a new Lange tradition.
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