It’s Friday y’all! I know here in South Louisiana we are trying to maintain our composure until Sunday afternoon, when our New Orleans Saints take on the Los Angeles Rams in the Dome. My family and I will be watching the game from home, and if you’re like us, you’ll be eating something good while cheering “Who Dat!!”
It’s during this time of year, my sweet hubby, Chad, can sense the very beginnings of crawfish season just starting to descend upon us. Just last weekend, he says, “I think I’m gonna boil some crabs this weekend.” Music to my ears. I’m always ready to get the seafood boiling waters rolling. And that’s when you can cue Cardi B’s “I Like It” (the radio edit version if the kiddies are around), because we all have our opinions as to how we like our boiled seafood, whether it’s shrimp, crawfish or crabs. I want my family to sing, “I like it like dat.”
I do not mess with Chad’s seafood boiling system. He rocks at rolling the boil, however, I do express myself with what I like in the boil. I like celery, mushrooms, onions and, sometimes, Louisiana sweet potatoes. Also, I don’t like it too spicy. I’m not a fan of the burning lips. Some boilers like lots of garlic, sausage, corn, even brussel sprouts. One time I tasted the most delicious batch of boiled crawfish with big pineapple chunks.
The seafood seasons vary, but as soon as the signs start saying, “crawfish here,” families and friends start gathering around the newspaper covered table. A little historical insight about Louisiana Crawfish and the tradition of the backyard parties centered around the boil can be found at http://Crawfish.org. The commercial crawfish industry dates back to the 1800s, but history doesn’t need to tell me that’s it’s in my DNA to love boiled seafood.
As for Chad’s boiling secrets, he says he doesn’t have any. He follows the directions on the seafood seasoning bag. I’m not sure if we’ll be boiling seafood on Sunday, but we will be blessing our cooking pot while we are blessing our boys. Bless You Boys! Who Dat Baby, Rose
Rose's Insightful Eating 