Saturday, do the right thing and stuff your face with crawfish at Momma Pearl's Cajun Kitchen
in Rockrimmon. Starting at 12:30, 100 pounds of live Louisiana crawfish will be boiled along with new potatoes, smoked sausage, garlic and corn.
Here's chef Robert Brunet
in an email to the Indy
The Louisiana crawfish season runs from mid-February through the end of June. We typically get about 100 pounds of crawfish each week. I boil them with all the fixins including New Potatoes, Garlic, Smoked Sausage and Corn on the cob.
We usually serve the batch around 12:30 pm and go until they run out. We turn all of our tables together and cover them with old newspapers (usually old copies of the Indy). We play Cajun music and pinch tails all afternoon.
It’s a lot of fun.
Our 14” platter holds about 2 – 2 ½ pounds of crawfish with all the fixins and sauce. It sells for $24.95 but we give out the “buy 1 get 1 half off” coupons like candy.