A 2014 study by the LSU AgCenter aims to find the answer to the question, to purge or not to purge?
Boiling crawfish dates back to the 1800s, first by Native Americans, who later introduced the European settlers to this bountiful food resource, according to the LSU Ag Center.
Most crawfish are sold for live consumption with less that 20 percent processed and packaged. The crawfish boil and a Cajun tâĤ
