May 23, 2017

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Spring: when a young man's fancy turns to crawfish.

January 24, 2018

It's that time of the year again - well, almost. Our dedicated team of global crawfish scouts are already reporting sightings of little baby crawfish popping up in markets across east Texas and Louisiana. Here at Pho-Lisha's, we'll wait until they're just a little bit bigger and juicier. Then it's on. Like the Kong of the Donkey variety.

 

Like last Spring, we're bringing hot, steamy, spicy crawfish with corn, taters, sausage, and mushrooms to Wimberley again. And because Miss Pho-Lisha's south-Louisiana upbringin' taught her that affordable crawfish is a basic human right, we don't jack up the price like some other places.

 

We're gonna be boilin' the 2nd and 4th Saturday of each month, beginning in March (maybe sooner, depending on the season. Crawfishology isn't an exact science. Clear your calendar, skip breakfast, and BYOB to the Y-Center for delicious, authentic, boiled crawfish and zydeco music. Don't forget!

 

And for those of you whom have never experienced the sheer joy of blasting through five pounds of crawfish while drinking cheap beer and fellowshipping with your neighbor - we'll show you how to peel 'em for free. That's what Pho-Lish'as DOES (cue explosions and Kid Rock).

 

 

 

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