A Brief Look into a New Orleans Tradition
Attention ladies and gentlemen, it is officially that time of the year again…the much-anticipated, never-duplicated crawfish season! Crawfish, also commonly referred to as crayfish, crawdads, yabbies, and yep, you guessed it, mudbugs, are a Louisiana delicacy that have been around since as far back as anyone can remember. Now, you may be wondering what all the fuss is about…well, if you have ever had the pleasure of biting into a succulent piece of meaty crawfish, then you know exactly where I’m coming from. These little red crustaceans are jam-packed with flavor that most people just can’t resist! The key is to add the perfect amount of seasoning, potatoes, and of course, corn (my favorite), but most importantly, don’t forget the beer to wash it all down with. Word on the street is that Abita Strawberry is a superb choice.
Typically, the average person consumes approximately 3 pounds of these little guys…but no worries, crawfish are actually an excellent source of protein. The potatoes and the beer on the other hand, not so much, but you only live once, right?!
So once you have your crawfish and your alcoholic beverage of choice, it is essential that you roll out the newspaper in the backyard, gather friends and family, and start peeling! If you have never peeled a crawfish before, then I suggest you either YouTube it or find someone who is willing to do it for you…good luck with that! No worries, you can do it, it’s easier than it looks. Last, but certainty not least, crank up the tunes and enjoy everyone’s company, because nothing beats a New Orleans crawfish boil!
Alyssa Klein, Account Executive