Taste Buds
Mudbuggin’
As spring grows closer, and the days start warming up, we’re hitting that sweet spot in the year—crawfish season. It’s time for the tradition we all love—diving into piles of those spicy, delicious mudbugs. If you have lived in the south for any amount of time, chances are you have been exposed to the ritual of dining on boiled crawfish. This year, thanks to some wacky weather our crawfish buddies were playing hard to get. The reason we’re seeing fewer crawfish basically boils down to not enough rain and way too much heat. Fortunately, we hit the jackpot in the midst of a tough crawfish season when we stumbled upon local crawfish kingpins, Hot Tails.
Hot Tail’s Crawfish has been selling crawfish in Texarkana for over 24 years. They got their start cooking these Louisiana crustaceans from a trailer set up on State Line near Walmart. Over time, they relocated to their current location on Highway 71 North. In 2023, new owners took the reins and have turned Hot Tail’s into a dining destination much different from their grab and go roots. Lana and John Robert Lee, along with Christina and Lance LeMay, have done a fantastic job with some changes and additions they have made to a local Texarkana staple.
Andrew
Having been to Hot Tails several times in years past, the first thing I noticed was the retrofit of an existing building on site. As I entered the big open doors, what looked like a freshly painted red barn turned into every sports fan’s dream. There were numerous fresh tabletops, an amazing bar top serving beer and wine, and big screen TVs everywhere! Ray and I even started a nice game of pool on a new table. But before we could finish the game, we were interrupted by one of the best-looking platters I have ever seen.
Ray
We had a platter full of crawfish, crab legs, shrimp, mushrooms, corn, potatoes, boudin, and Cajun sweet sausage, finished off with a couple of dipping sauces to try. We wanted to try a little bit of everything, and I’m glad we did.
I’m a big crawfish guy, and we normally boil 8-10 sacks a year with our neighbors and friends. It’s not hard to boil crawfish, but it is hard to do it well with consistent spice flavors. I like my crawfish spicy hot (sometimes I think I like them hotter than I really do). My wife likes them hot, but not too spicy. At times, my spice heat index can be a little off. Sometimes they are so spicy my hands swell up where I can’t get my wedding ring off until the next day. Other times, I over correct and they’re not quite spicy enough.
Hot Tails crawfish hit the mark. They had enough of a heat kick to keep your attention and be enjoyable, but not get carried away by it. Besides being seasoned well, they were cooked just right; the tails pulled easily with a slight twist and the meat came right out of the tail. That’s a big deal for me. Crawfish can be a lot of work when the meat isn’t cooked correctly. If you have ever eaten crawfish, you know it makes a difference. I get into a little trance when it’s crawfish eating time, and I like to think I get into a rhythm of peeling, eating, peeling, and eating. It’s a kind of mindless therapy if you will. I enjoy crawfish tremendously but, because of the work it takes to peel them, some people might not think “the fruit is worth the squeeze.” I think it’s worth every last drop! Speaking of fruit, I need to let y’all know about a nice surprise I found in the Cajun sweet sausage. There were pieces of diced up pineapple inside that really hit a nice note. The sausage had great taste with some heat, but they were a nice change up from your typical hot sausages.
Andrew
One of my favorite parts of the platter was the large gulf coast shrimp. I have eaten boiled shrimp in many places, and one thing that can turn a good shrimp boil into a bad experience is hard to peel shrimp. That was NOT the case at Hot Tail’s. Their shrimp came out perfectly and the shell was even split down the back for ease of peel. Once I figured out that was the case, I went to town eating it. Peel, dunk (in the cocktail sauce, of course), eat, and repeat. That was until I caught a little side eye from Ray indicating maybe I needed to try something else on the wonderful platter!
Ray
The crab legs were a nice addition to the crawfish. The legs snapped easily, and the meat pulled right out. I have always loved crab legs but rarely seek them out for a meal. However, the addition of them to this Cajun cuisine was perfected by the addition of Hot Tail’s “Liquid Gold,” a garlic butter sauce that I could not get enough of. I have always been a sauce guy and sometimes might even go a little overboard, but the Liquid Gold is very rich. Just a touch is all you need!
Andrew
One thing I can be a touch particular about at a crawfish boil are the sides (basically, anything that gets thrown in the boil pot that isn’t meat). I have had potatoes that were cooked far too long, and some on the other end of the spectrum that weren’t cooked long enough. Hot Tails has perfected the potato game. They were soft and tender and were absolutely loaded with that Louisiana flavor everyone is looking for. Topped off with a little Liquid Gold, they can’t be beat, and the corn and mushrooms were equally satisfying.
As you begin to notice the season change and winter turn into spring, be sure to find yourself some boiled crawfish and other Louisiana treats at Hot Tails, located at 83 State Highway 108, Texarkana, Arkansas, just before you get to the Red River. Whether you’re a seafood enthusiast or simply looking for a delightful meal in a cozy setting, Hot Tails has carved a niche for itself. They’re delivering more than great food. You’ll get a memorable and enjoyable dining adventure for anyone seeking a unique Cajun experience.
