An authentic New Orleans Crawfish Boil will transform a mind-numbing party into a dazzling event. It is all in the recipe and what you present to your guests.
Food elicits emotion; a reaction that translates into happiness and excitement or wearisome boredom. When planning a party you want your menu to excite your guests and there is nothing better than a crawfish boil to start the party.
The smells that illuminate the area will delight and the taste will easily transform your party into a tell-all event. A menu containing crawfish will do that to you sometimes.
What is being served is definitely important but the pleasure of a crawfish boil is the highlight of your event. Half the party focuses on how it was prepared and the other half centers on peeling, sucking and beer guzzling.
The culture of a crawfish boil begins in Louisiana; it is synonymous with party and good times.
Now considered a Louisiana delicacy, crawfish was once a staple of poor settlers but not anymore. Today, Crawfish boils are the highlight of a long Louisiana tradition that continues and thrives throughout the south.
Crawfish Boil Recipe
One of the most important starts to a great crawfish boil is the purging. You must thoroughly wash the crawfish before boiling them to ensure all the mud is gone.
Be careful when purging your crawfish you do not want to kill them, just clean them before starting your crawfish boil.
There are many variations to a crawfish boil recipe. Some may add ingredients that others tend not to use; however the basic crawfish boil recipe contains the following:
– Sack of live crawfish
– A box salt for purging mud from the crawfish
– Crawfish or shrimp boil seasoning which can be purchased in a grocery store
– 6 to 8 lemons
– Small onions, peeled and quartered
– Unpeeled small red or new potatoes
– 15 to 20 ears of corn on the cob
– 6 heads of garlic
Follow the crawfish boil recipe, experiment and add a few of your own surprises to the mix and you have the makings of a great event.
