Suck Da Heads at Shuck-N-Dive for Mardi Gras
"It's early in the season for crawfish," said Clif Smith of Crawfish Company of Central Florida. "We're very busy and could run a little short," he told Clean Plate Charlie in between taking orders for tomorrow's Mardi Gras festivities. Depending on conditions and water temperature, crawfish season can start as early as November and run until August.
Are there many crawfish in Florida? "Not many at all," said Smith. "Most of them are coming from Louisiana and Texas."
Get them while they're fresh, and be sure to note that they're not from Asia. "The difference between Chinese crawfish and ours is really a texture thing. Theirs are tougher, stringier, and don't absorb flavors as well," he said. "Plus they're par-boiled and frozen." Crawfish from his company arrive live overnight, via FedEx. The best way to have them is boiled and seasoned with Cajun spices, of course. Where to get them tomorrow?
Shuck-N-Dive is having its 15th-annual crawfish boil from noon to midnight. If a thousand Abitas on tap and a bunch of mudbugs don't fill you up, chicken, ribs, or rice and beans might stave off a Wednesday hangover. The party starts at noon, with bands gearing up around 3 p.m.
Where else might you celebrate Mardi Gras? Leave your nominations in the comments.
Get the Food & Drink Newsletter
Our weekly guide to South Florida dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.