|ɱɑʀiɛ (coveted) wrote in gazettenetwork,|
@ 2019-03-29 13:38:00
|Entry tags:||ainsley carrow, lennon wayland, zdanny alejandro, zkanuna oliver, zmarie roque, zsamson martens|
Crawfish boils are how we herald the arrival of spring in Nawlins. Here, at Boudin, we will be doing the same thing for the next three weekends or so. Pounds and pounds of boiled crawfish - spiced in the best kind of way, meaning citrus, pepper, and clove - with red bliss potatoes, andouille sausage, and corn on the cob.
It is literally all boiled in a pot and then dumped out onto a long, communal table. You eat with your hands - pull-suck-peel-and-pinch the crawfish - which is why these events are best done outside, so you must join us on the wharf. We will be hard to miss, considering how messy it is - if you don’t have crawfish juice running up to your elbows and spices and bits of shell beneath your fingernails, you’re doing it wrong. Wet naps will be available.
For those who do not wish to eat with their hands this kind of way, there will be stuffed crabs, crawfish pies, alligator sausage, and turtle soup also available for spring. Best with beer served in a frozen goblet.