ニューヨーク・タイムズのインスタグラム(nytimes) - 5月4日 05時41分

This has been a great year for crawfish — a result of an exceptionally wet and mild winter, according to the owners of Hawk’s, a restaurant near Rayne, Louisiana. The boiled crawfish at Hawk's are cooked in water seasoned with both cayenne and a commercial Chinese pepper mix. But first, they undergo a 36- to 48-hour cleansing process that makes them expel the bitter-tasting waste material in their gastrointestinal tracts. @alphabeach took this photo of 2 individual servings of #crawfish (which are sometimes called mud bugs) while on assignment for @nytfood.

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