Tweet Share Boiled crawfish is something that sound like a great idea until you remember the amount of work needed to prepare them and clean up afterwards. If you happen to already have a propane ring burner that puts out the BTUs of a jet engine, a pot big enough to hold a 50-pound bag of crawdaddies, two sawhorses and an old door to lay across them and cover with newspaper for serving, then all you have to do is figure out how to source those mudbugs fresh from the Louisiana swamps. No small feat. Fortunately, the kind folks at Pennington Distilling Co. already have the hookup for all those accoutrements, thanks to their relationship with South Coast Seafood. SCS is experienced at transporting all sorts of fresh seafood from the Gulf Coast to Nashville, and theyâll be bringing a boatload of crawfish to town for Penningtonâs âCrustaceans in the Nationsâ event on Saturday, April 17, from 11 a.m. until 4 p.m.