own in South Louisiana, we eat something that people all around the world wince in disgust at the thought of eating— crawfish. Man, we love them! When crawfish season begins in the spring, we boil them by the pound in giant pots filled with spicy crab boil seasoning, cloves of garlic, hot sausage, potatoes and little, short cobs of corn. Then, we pour thousands of them onto long tables while they’re still steaming hot, start pinching the tails from the heads and just enjoy ourselves. It’s a cultural thing, and unless you’re from here, you probably just don’t get it.