Crawfish boils are a Louisiana tradition every spring when the crustaceans are prevalent. Affectionately referred to as "Mudbugs," crawfish are harvested from flooded rice fields after the rice is harvested every year. Crawfish boils commonly are accompanied by corn of the cob, new potatoes, and smoked sausage as well as whole heads of garlic (with the tops cut off), onions, lemons and a unique blend of seasonings sold as "crab boil" seasoning. At our crawfish boils, we usually add extra potatoes, corn and sausage to the boil which make great leftovers. After the boil, it is common to make great potato salad, scallop potatoes and the sausage is great in jambalaya. Over time, the great cooks of Louisiana have developed after the boil recipes using leftovers. After the boil salad is a potato salad using up any leftover crawfish and potatoes and after the boil soup is a chowder using the...
Great info! I had no idea Galveston had so much to offer!
ReplyDeleteThanks
Delete