1. Put the crawfish in a big pot of boiling water. The water must be boiling first, and the crawfish must be live until they hit the water. (This is important, I am told). Throw some cajun seasoning, potatoes, onion, sausage, and corn in there, too.
2. Throw down all the food onto a spread of newspaper. Assemble your friends and family. This is a social event--a conversation set to the soundtrack of slurping and shell-cracking. Choose your first delicacy. Hold up the crawdad with your fingers. Twist off the tail, as shown.
3. You can suck the juice out of the front half (the head--yummmm) if you've got the stomach for that sort of thing. Otherwise, peel back some of the shell surrounding the tail.
4. Pull the tail meat out of the rest of the shell.
You will have some guests who pretend not to enjoy the crawfish. Don't worry--this is normal. When they've got a mound of discarded shells the size of their head, it is safe to say they like the crawfish.
The second batch was a lot redder than the first. I guess that happens when your propane burner is working better and your water gets hotter and the crawfish get cooked better.