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FRESH and Festive: The History of the Crawfish Boil

What’s not to love about Spring?  In East Texas, the weather gets warmer, the azaleas bloom, and we enjoy the rain and the limited number of sub-100 degree days until Fall finally arrives again.  While East Texans enjoy our lovely surroundings and frequent trips to the allergy doctor, the residents of the Louisiana coast get ready for the annual crawfish invasion.

Crawfish (aka mudbug, crawdad, crayfish) season lasts from March to June and the locals of Cajun Louisiana have developed a multitude of traditions involving the little crustaceans that have spread all over the Southern United States.  They take a few hundred pounds of live crawfish, pour them into a huge pot of well seasoned boiling water, add some red potatoes and sweet cobs of corn, and then watch in awe as the little guys go from a dull greenish-brown to a bright red color in just minutes.  The whole steaming pot is poured onto a table covered in newspaper and everyone goes to work stripping the shell from tail end, biting off the meat, and tossing the shell into the mountainous pile of empties in the middle of the table.

While each crawfish provides only a small piece of meat, the flavor makes up for petite portion.  Speaking of flavor, the crawfish has been described as a cross between a lobster and a shrimp with melt-in-your mouth texture and amazingly sweet tail meat.  What’s not to love about this part of Spring?

We are proud to welcome our partner, Fruge’ seafood, to FRESH on Saturday, April 21st for our first crawfish boil, East Texas style.  We’ll have live music from King Richard and the Bayou Boys kicking off at noon and we hope everyone will come out to get a little taste of Louisiana and one of their most celebrated traditions.