Reason #13: Crawfish Boils

Crawfish, crayfish, crawdads, mudbugs, whatever you want to call them, they are delicious. Down here in New Orleans, crawfish are typically in season from February through June.

Crawfish boils are the best way to celebrate crawfish season in New Orleans. A crawfish boil is a Cajun tradition where pounds and pounds of crawfish are boiled in a giant pot with numerous herbs and spices (the spicier the better), along with extras such as corn, potatoes and heads of garlic. In my opinion, the best crawfish boils include everything; corn, onions, garlic, potatoes, mushrooms, and sausage. Just thinking of it is making my mouth water!

Not only are crawfish boils delicious, they are also fun social events, and basically, a Cajun right-of-passage. To be honest, the first time I went to a crawfish boil, I hated it. Why must I work so hard to peel these little buggars, with only this tiny piece of meat as my reward?, I thought. However, once I mastered the art of crawfish peeling, I learned to enjoy peeling the bodies, sucking the heads (get your mind out of the gutter), and eating the small but savory piece of meat inside. And now I am obsessed! If done right, crawfish are truly delicious and flavorful – and addicting.

If you happen to visit New Orleans during crawfish season, check out this Guide to Boils and Fish Frys for where to go to get the best crawfish, and where to attend the best boils!

Until next time…

Paix et Amour

*Top photo from kitchn