For Jerry Kitchens, MD, "like" is much too mild a word for his feelings about crawfish. During the crawfish months -- roughly March through June -- the retired surgeon feasts on a steady diet of the critters. In fact, Kitchens is a connoisseur of the flavors that make the best batch at a boil, and in true Cajun style, that spice isn't mild at all.
You may not be getting all you can out of your browsing experience
and may be open to security risks!
Consider upgrading to the latest version of your browser or choose on below: