Boiled Alive!

Beer, Bugs & Blues!

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

All my rowdy friends are coming over tonight!!!  Break out the propane burners and clean the cauldron... it's Crawfish Season!!! 

It's a backyard blast and an excuse to hear that beloved rumble of a high-BTU boiling rig.  Friends gather round the newspaper covered table as the basket of steaming crawfish is rolled out.  I'm telling you it's like Christmas time on the bayou. 

Wait... you didn't know there was a season?  Here's the deal, when the weather starts to get warm in south Louisiana the crawfish start to grow... and by the summer they grow too big and tough.  

Another tid-bit... Louisiana produces about 90% of the crawfish harvested in the world.  In 2007 the harvest was about 54,000 tons. That's a lot of Etoufee my friend. 

Well let's get with it.... Cause ain't no boil like a crawfish boil!

The Pots Are On...

The Plate...

Boiled Crawfish / Corn & Potatoes 

Well, like I said, Crawfish Season is like Christmas.  It only comes once a year, family and friends get together and a good time is had by all.  I mean seriously, you don't have to get dressed up and you can eat with your fingers.  It's like having a large picnic without getting all fancy.  Just boil, roll out on the table and dig in.

Now you can use your imagination on what to add to your boil.  The traditional corn and potatoes can be supplemented by whatever you want that will absorb a little of that spice.  How bout' mushrooms, artichoke, or andoullie sausage.  Oh yeah!!! 

After the boil... if you have any crawfish left, start peeling and save em, freeze em and use them later for a little crawfish bisques or étouffée.  Recipes to follow.  

What you need...

50 lbs live Crawfish  

(great source for crawfish delivered right to your door Louisiana Crawfish Co.)

Equipment - 

120 quart pot with staining basket and lid

Propane burner stand

Propane

1 small bag of garlic

6 boxes of crab boil (Don't use liquid)

24 small red potatoes

10 lemons

10 oz Cayenne pepper

10 bay leaves 

2 large packs of frozen mini-ears of corn

5 lb small white onions

4-5 links Cajun Andoullie sausage

What you do...

Fill a 120 quart pot about half full of water. 

Bring the seasonings to a boil for 10 minutes.

Add the potatoes, corn and sausage.

Boil for 10 minutes.

Add Crawfish, bring to a boil cook for 3 minutes.

Shut off fire and have a beer.

Let everything soak for 20-30 minutes.

Pull basket and roll out on "Newspaper covered" table (easier to clean up).

Grab another beer and follow the instructions below.

Ok... As a public service - 

The Playlist...

Beer, Bugs & Blues

This music just takes me to my "Happy Place".  I mean really, if you can't have a good time listening to some good ole Louisiana Zydeco, Jazz and Blues; then you ain't living.  

There are some classics here like John Lee Hooker and Little Feat, but also some you may not know. 

Check out Beau Jocque, he rocks Zydeco better than anyone.  And, if you don't know Rockin' Dopsie Jr., then you are in for a treat. 

So grab a beer, have another crawfish and boogie chillen'.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Crawgator Daiquiri  - It's got a bite

What you need...

A blender

2 oz light rum

2 oz dark rum

2 oz brandy

2 oz orange liqueur

2 oz orange juice

2 oz pineapple juice

2 oz pasion fruit or mango

Ice

Put all ingredients in the blender and give it a buzz. 

Now you're ready to party! Yaeeeeee!

The Original Spice Girls!

Louisiana Girls Are Hot Sha!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!