Cajun cuisine One festive Cajun tradition is the crawfish boil, a celebration of food where Cajuns boil large pots of crawfish, potatoes, onions and corn over an outdoor propane stove. Other Cajun delicacies include andouille sausage, etouffee and tasso ham.
The History of the Louisiana Crawfish Boil
- October 10, 2020
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One of the first things youll notice about the culture here in South Louisiana is our appreciation of family, friends and good food. Meals arent just a way to satisfy our hunger. Theyre a way for us to bond and share the Cajun way of life with others. Few gatherings satisfy this desire better than a good old fashioned crawfish boil.
A crawfish boil is an event native to Louisiana but over the years has spread to most of the deep South (like my native Houston), and now, it can even be found in California, Colorado, and D.C. But because Im a Southern girl, I dont trust eatin crawfish nowhere but down hee. Whats unique and fun about a crawfish boil is the atmosphere. Not only are you grubbin on good food, but you do it outside on a picnic table covered with newspaper or butcher paper. You do it over beer. You do it with your bare hands. (Or if youre prissy like me, with plastic or latex gloves.) Most importantly, you do it with good company–it is NOT to be eaten alone. The crawfish and all the fixins are poured straight from the pot onto the middle of the table, and everyone grabs from the steaming pile of awesome goodness.
The Cajuns, on the other hand, descended from the Acadian refugees. They were less aristocratic and more agrarian; they cooked simple “one pot” dishes for mere sustenance. Cajun food is usually characterized by such ingredients as wild game, seafoods, wild vegetables and herbs. Ingredients from nearby swamps, woods, and bayous are typical things found in the Cajun black iron pot.
The longer the crawfish soak after turning off the fire, the spicier they will be. Soak for a minimum of 20 min.
Cook the crawfish outdoors using the same pot, basket, and propane burner used for deep-fried turkey.
Since we are in the throes of crawfish season (which lasts from January to June), I decided to do this post. Crawfish (or crayfish or crawdaddy, as theyre known in other parts of the country) are little shellfish that resemble tiny lobsters. Here in the dirty South, we call them crawfish. They are little “mudbugs” that live in the swamps, and yes, while this sounds disgusting, they are actually delicious when cooked Cajun-style.
ULTIMATE Cajun / Creole Food Tour of New Orleans | 6 POUND Crawfish Boil!
FAQ
Is crawfish considered Cajun?
Where did crawfish boil originate from?
Are Cajun and Creole the same?
Is a crawfish boil a Southern thing?
What is crawfish boil?
Crawfish boil is one of the most popular crawfish recipes in summer month. It is an iconic Lousiana Cajun delicacy just like seafood boil and shrimp boil. When they are in season, friends and family gather around to feast on a big pot of crawfish (or crayfish) boiled in a spice mix broth during spring and summer months.
Are Cajun and Creole food the same?
Cajun and Creole cuisines are two of a kind—and both beloved in Louisiana and across the South. Where Did Creole Food Come From? Where Did Cajun Food Come From? Cajun Vs. Creole Cuisines To the casual eater, the words Cajun and Creole might seem interchangeable, but trust us, they most certainly are not.
Can You Cook boiled crawfish?
While crawfish may be tough to find depending where you live, cooking boiled crawfish is easy. ZATARAIN’S® Crawfish, Shrimp and Crab Boil provides the complex flavor of Cajun seasoning in one packet for almost-instant flavor. And you can use any leftovers to make crawfish enchiladas or crawfish salad.
What is Cajun cuisine?
Cajun cuisine emphasizes simple but richly-flavored one-pot dishes made with locally-grown ingredients, like crawfish. It also uses the “holy trinity” – bell pepper, onion and celery – to provide the flavor base for the meal.