Few ingredients are as celebrated in Louisiana Cajun cuisine as the once-lowly, now exhalted crawfish. Known elsewhere as mudbugs, crayfish, crawdads, yabbies, or mini lobsters, they take on a starring role in everything from etouffee to jambalaya, from gumbo to bisque, and even in such preparations as enchiladas, crawfish pie, and savory king cakes. But it’s in the traditional crawfish boil, often including 20+ pounds of the piping hot mudbugs, served with hot sauce, lemon, or butter and paired with corn, potatoes, garlic, vegetables, and Andouille sausage, that these freshwater crustaceans really strut their stuff. Crawfish boils are the most visible symbol of the Louisiana way of life, and have evolved from backwater family dining to a festive weekend routine taking place from February to June, AKA “Crawfish Season”, each year. Rare is the Cajun celebration that doesn’t feature this long-time Louisiana tradition.
Native Americans and early European settlers were the first to discover the abundance of crawfish in the swamps and marshes of Southern Louisiana. Though crawfish can be found elsewhere in the U.S., Europe and Asia, the crustaceans have their commercial roots in in Louisiana, where they’ve been farmed, harvested and processed since 1880. In fact, 95 percent of commercial crawfish harvesting in the United States takes place in Louisiana—to the tune of 100 million pounds of crawfish each year during the February-June season.
One’s first crawfish boil experience brings to life everything that makes Louisiana a traveler’s delight: an authentic culture, joie de vivre (the joy of life), and one of the most flavorful foods of the South.
Ready to dig in? Here are 5 tips to keep in mind when indulging in this delicious Southern delicacy.
- Bring your appetite and a bib!
Bet you can’t eat just one! The average crawfish boil consists of nearly five pounds of crawfish per person, so you’ll want to get serious with a big appetite and loose clothing! Pinching those tails and sucking dem heads can get kind of messy, so a bib and lots of handi-wipes is always a good idea.
- Remove Your Bling
If you’re making a mess, you’re doing it right! Guts and juices are likely to end up all over you, so it’s recommend to remove all rings, bracelets, beads and watches before you chow down for easier cleanup later on.
- Choose Wisely
Bigger is better! Larger crawfish typically have more meat. Be sure to avoid straight tails, as it usualy means the crustaceans were already dead they were put in the boil. For the sweetest flavor and highest palatability, you want your crawfish boiled live.
- Start With The Tail
There’s a “right way” to eat boiled crawfish to get maximum enjoyment. First, hold the tail at the joint and pinch it off, revealing the meat. Peel off the shell just as you would with shrimp and savor the delicious meat. Feeling extra adventurous? Crawfish lovers swear by sucking on the head for some extra flavor.
- Spice it up and don’t forget to hydrate!
Spice, spice, baby! Crawfish typically are cooked with a generous amount zesty seasoning, often from either a cherished family recipe or a commercial product like Zatarain’s boil mix – a potent blend of mustard seed, coriander seed, cayenne pepper, bay leaves, dill seed and allspice. With all that spice, of course you’ll want to have your favorite beverage handy to hydrate your palate.
Crawfish are just one of many Louisiana-flavored delicacies to be enjoyed in the French Quarter Food Court at San Diego’s Gator By the Bay. Discover the some of the other delicious Cajun and Creole cuisine available at the festival, and if you start salivating, we won’t judge!
