Headsucker's Ball

It's that time of the year again -- crawfish boil at McGee's! It's one of our favorite events, since we never really get to enjoy crawfish in Chicago. Every year, McGee's ships about 2000 pounds of fresh crawfish from Louisiana and cooks them with good seasoning, sausages, potatoes, onions and corn. There are also side dishes like jambalaya, gumbo, red beans and rice. Jeff spent part of his childhood in Louisiana, so he loves any kind of southern cuisine.

We usually go with my friend Leyla, who grew up in New Orleans, to this event. This year's crawfish boil is last Saturday, May 16th. Without exception, we always have a good time!