Swamp Donkey crawfish

Swamp Donkey crawfishHo Lee ****Confession time.I was born and raised (some might say reared) in south Louisiana. I have been to a wide variety of coonass crawfish boils all across the southern part of the state. When I moved to Texas, it was a Cajun desert. Texans just butchered it with sad attempts at gumbo that was more like vegetable soup and sad attempts at etouffee that tasted like they were competing in a chili cook off. I took great pride in my neighborhood crawfish boils when I made the best tasting boiled crawfish from at least The Woodlands to Kingwood. Noobies tried to compete with that fake powdered crawfish in an ice chest that fooled the taste buds. Nobody made a more authentic version of boiled crawfish than what I produced.In this new culinary world where every cuisine embraces fusion with other cuisines to be awesome, I no longer care about authenticity. I care about the unrealistic goal of identifying the best.Swamp Donkey's boiled crawfish is the best boiled crawfish I have ever had, and it's not even close. I take a knee. I say uncle.It took me too long to discover this Garden of Eden. Now I just need to know more about the spice blend. There are spices in there that are outside the traditional norms of coonass culture. I seek knowledge. Somebody give me the secret. How did that swamp donkey dude make the best boiled crawfish I have ever had? What's the secret? I am not going to put him out of business. I just want to know how to get to heaven on my own terms.