Apr 28 2009
A NOLA Crawfish Boil
Crawfish Boil--photo by Angie Henderson
After years of visiting our son/chef in New Orleans, we finally were initiated into the ultimate southern Louisiana spring ritual of the backyard Crawfish Boil.
In the rest of the country, the onset of warm weather prompts folks to light their grills and invite friends and family over for a backyard “barbecue” or “cookout” depending on the region. In New Orleans, early April means its time to fire up a 60 quart pot of water, dump untold mixtures of Cajun spices into it and simmer it until suitably fiery.
While superficially bearing a vague resemblance to a New England Clam Bake (it’s outdoors, messy, and involves copious amounts of beer and shellfish), a Louisiana Crawfish Boil is far more exotic in its ingredients and flavors.
The discussion of a Crawfish Boil’s technique, spices and ingredients invokes passionate debate (and more beer) during the preparations. When a group of friends assembles around a backyard grill in Boston, the heated talk revolves around sports (professional) and politics. In New Orleans, folks get animated when talking about what they ate last night, what they are going to eat in a few minutes, and which musicians they’re planning to hear later (much later) that evening.
Read more: Cajun, crawfish boil, Food & Wine, Louisiana, New Orleans, Travel
