Each spring, crawfish come into season in the South, and there’s only one place to get the freshest crawfish without having to catch it yourself: Brookshire’s.
The friendly fish monger behind the seafood counter will take your order. I recommend ordering your crawfish at least three days in advance of when you need it (preferably about a week), so Brookshire’s can make sure to have your order in the store when you need it.
You probably want to order 3 to 4 pounds of crawfish per person, maybe a little less for a child and maybe a bit more for your crawfish-loving friends.
Bring a cooler large enough to carry the crawfish when you pick it up from the store. It’ll likely come in a netted bag, and you want to keep it on ice until you’re ready to clean it and cook it. You should plan to cook it on the same day you pick it up from the store.
Be sure to clean your crawfish first by submerging them in a large, clean sink. Any crawfish whose tails are straight should be discarded (they are dead). Any crawfish that are obviously dead also need to be discarded. You might need to change the water in the sink more than once, until the water stays clear. Cook the crawfish immediately.