There’s No Culture Like Crawfish Boil Culture

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There’s No Culture Like Crawfish Boil Culture
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“Each crawfish boil is as different as the person who’s doing the cooking.” — aemccarthy, eater staff writer

Some people think of those weeks just before Christmas, when the lights are twinkling and Bing Crosby is inescapable, as the most wonderful time of the year. But for me, and many people in my home state of Louisiana, that distinction is reserved for something else entirely: crawfish season.

Then the adults would set up an outdoor propane burner, fill up an enormous pot of water, and set it on to boil. As soon as the water would start to steam, we’d begin pestering our parents about when the feast would be ready. My grandma would be inside preparing her famous tartar and punchy cocktail sauces, and covering her giant dining room table with old copies of theto protect it from the crawfish juice.

The vibe of these crawfish boils was always unmatched. The adults were all in a good mood, probably thanks to the copious beer supply, and the kids were allowed to run around like maniacs, as long as we didn’t interfere with the cooking process. Plus, you could usually count on sneaking a sip or two of beer from a slightly tipsy adult.

At this very moment, somewhere south of I-10, somebody’s uncle is painstakingly planning his own crawfish boil. Maybe he’s got one of thoseat once, complete with levers that make it easier to heft that enormous pot off the burner. He’s stocking up on bottles of crab boil, cutting lemons to flavor his cooking water, and buying lots of beer. He’s calling all the cousins and reminding them to show up right at 2 p.m. because if they’re late , they’re going to miss out.

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