Crawfish Boil

The savory taste of crawfish makes it a fitting entrée not just for a family feasts but entire community festivals. In places where there is an abundant supply of these delectable crustaceans, a tradition centering around sharing these edible bounty was born, called the crawfish boil. Crawfish boils are part of the American tradition of “bakes” and “boils” mounted every major season and feature a place's trademark food or produce, like clam bakes and oyster bakes, among others.

The term “crawfish boil” actually refers to two things: First, the delectable crawfish dish which is slow-boiled in a large pot together with hefty seasonings - herbs, spices, potatoes, corn, and other vegetables, depending on one's preference. Second, it refers to the tradition originating in Louisiana where groups of people gather to partake of a hefty and hearty crawfish meal. Aside from the star of the buffet table - the crawfish boil, other dishes are also served like bread, pies, salads, stews and rich dishes using crawfish as an ingredient.

Crawfish boils are usually held in areas near and around Louisiana around April to June. Usually, crawfishing communities held it as part of the harvest festival. Non-harvest season crawfish boils are usually organized for social events like fund-raising or part of a community program. Groups can also prepare crawfish boils to celebrate special family occasions. The Breaux Bridge Crawfish Boil Festival is a popular event in May mounted by this city in St. Martin Parish, Louisiana, which is dubbed as the "Crawfish Capital of the World."

A traditional crawfish boil requires the basic purging of crawfish to cleanse it by washing thoroughly with water, with or without salt. The pot is filled with water to boil. A wire basket may replace the net mesh, where the vegetables and seasonings are immersed and cooked, followed by the crawfish. The traditional way of serving is by putting the drained contents of the pot into a table covered with layers of newspaper.