Crawfish season will be starting soon and I'm hoping to try out some cajun recipes. My question is, how are crawfish tails prepped for recipes calling for tail meat. I'm assuming the crawfish should be boiled at least partially (if just long enough to kill them) but how long should they be boiled if you're going to be cooking the tail meat further in something like etouffe or gumbo. Recipes usually call for just "tail meat" without mentioning how you get from live bug to tail meat. Any advice would be much appreciated.