It’s Crawfish Boilin’ Season! (and don’t forget the gulf shrimp)

It’s Crawfish Boilin’ Season! (and don’t forget the gulf shrimp)

Down here in Louisiana, crawfish boiling is a big deal. I had no idea before moving to New Orleans, but after attending 8 boils in the last 2 months, I'm becoming a little more seasoned in my boil knowledge.

Once spring arrives, the pots come out, the natural gas tanks are filled, and the ice chests are packed with beer. People get on the phone and invite everyone they know, and then those people invite everyone THEY know, and before long you've got the makings for a party.

Common boil ingredients include:
- Live crawfish (obviously)
- Red potatoes
- Sausage
- Lemon (or lime)
- Whole garlic (wrapped in rope)
- Mushrooms
- Corn
- Boil mix
- Optionally carrots or other veggies

The cooking process varies from chef to chef, but there are a few common practices that can be found in this how-to:
http://www.youtube.com/watch?v=91lTFLTv0Vc

We here at Skuba host and partake in boils at every available opportunity. Drop us a line and we'll stop by yours or invite you to our next boil!