I went to my first crawfish boil a few weeks back. It was in honor of a little boy’s first birthday and, while his memories of it may turn out to be foggy, I think the guests will remember this celebration for a long time to come.
His dad grew up in Louisiana and, since moving to New York, discovered an online source for overnight shipping of live crawfish for when the craving strikes. He borrowed a commercial sized stockpot and set up shop in the back yard, dumping the live crustaceans into a broth of zesty Cajun spices.
Batch after batch of crawfish was served up all afternoon long with corn and potatoes that had stewed in the jus as well so as to develop the specific flavor of the boil. Subsequent batches got spicier and spicier as they stewed for longer. Yum!
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