How gorgeous is this?
We went to our first 'Authentic New Orleans Crawfish Boil'. Only problem was it was also an 'authentic Seattle June day', so it was damp and very cold, but it was still loads of fun.
Our friends, Barbra and Bret, have an annual tradition where they order up about 100 lbs of Crawfish, arriving overnight from Louisiana via FedEx, and cook it up N'Orleans style for their friends. Bret hails from the Big Easy, although, you would never know it to look at him in his polar fleece pull-over and REI cross trainers.
Jamie tried to dress the part in a seersucker blazer and brown leather oxfords. One guest commented he knew he was in Seattle when the best dressed person was an infant.
He got an up close look at the live crawfish as they made their last heroic attempts at escape before they hit the pot. He wasn't too impressed. We had seen a local crab just the other day at the beach, so the whole crustacean thing was old news.
The boil begins with the Crawfish.
First,the little buggers get a nice bath, then a salt purge, and finally a short little trip into the boiling pot of Cajun spices.
After all the vegies get added in, the whole pot is dummped out on waiting newspaper covered tables.
Those are cans of green beans with holes stuck in the sides to absorb the flavor of the boil.
At first everyone was every hesitant, but by the time the third batch of crawfish hit the newspaper, everyone dove in like this was a pie eating contesst. Crawfish heads were flying and arms were crisscrossed as everyone grabed for corn, sausage, and artichoke hearts.
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