|Playing with my food at one of Acadiana’s crawfish boils|
Crawfish boils are typically backyard affairs in Louisina. While the husband is from the Pelican State I haven’t had a chance to attend one out there. His family relocated to Florida shortly after we got married so we don’t have the opportunity to go to Louisiana very often anymore. Luckily, we live pretty close to Acadiana and my husband has come to rely on the Penn Quarter eatery to get his Louisiana food fix, while I’ve come to relyo on it to discover the cuisine and traditions that my husband grew up on. We try to go at least once a year for the crawfish boils on their patio because they’re just a ton of fun. Crawfish season typically peaks around Lent, in March-April, with crawfish available until May and a little bit of June. Which means that crawfish season is coming to an end for the year.
|Picture from Acadiana’s website. A typical crawfish boil includes crawfish,
lemons, potatoes and corn cooked in boiling water with some seasonings.