Louisiana is known as one of America's great culinary capitals, and crawfish are among the most celebrated of Louisiana's cuisine. From December until June -- and especially during the spring when they're most plentiful -- crawfish are a mealtime staple. They're used in a variety of ways, but one of the tastiest preparation methods is simply boiling the crawfish in seasoned water. Once they're boiled, leftover crawfish can be frozen for later enjoyment.
