In Louisiana we call them crawfish mostly. They’re not much crazier than peeling and eating a shrimp to tell you the truth. But they’re usually cooked spicy in a big pot with whole cloves of garlic, red potatoes, and ears of corn (if they’re done right, that is), so have a cold beer or something nearby if you don’t want to feel like your mouth is on fire. :)

Crawfish etouffee is also a good way to eat them if you aren’t too big on peeling them yourself.