Not having grown up in New Orleans and being a vegetarian, the first time I heard of a crawfish boil was when I met my boyfriend’s parents for the first time. My boyfriend is a born and bred New Orlenian and I soon learned that the start of spring signified a very different thing to him- the start of crawfish season! Even though I have still not actually eaten a crawfish, I have now attended several of these events because almost every time we are in New Orleans it seems to coincide with a crawfish boil. I have come to realize that this is actually one of the easiest ways to entertain. It takes place outside, the tables are covered in newspaper which makes for very easy clean up, and if you are doing a traditional boil you really only need one very large pot to cook the crawfish in. Basically, when it comes to cleaning up, the hose is your best friend.

I am hosting a crawfish boil for my boyfriend’s birthday this April, and the guest list includes his family and several friends from Louisiana- so the pressure is on. A few things that I have already been corrected on:

  1. Everyone does the boil a little differently and it is a point of pride for the host to make it himself. My boyfriend became very offended when I suggested we have someone else do the boil so he could enjoy his party.
  2. The traditional way of a crawfish boil is that there is only the crawfish and accompaniments in the boil that are served, although I will be breaking this rule for my friends who do not enjoy these little critters.

I must admit that I am more excited about decorating and the pie dessert buffet than the actual crawfish. Stacy and I plan to create a rustic look in my back yard by setting up tables covered in brown butcher paper, rather than the traditional newspaper, and by using wild flowers grown by one of our local farmers to add a bit of color. For the pie dessert buffet, I already have ten different kinds of pies that I am planning on making- lemon meringue, brownie turtle pie, almond fruit tart, pecan pie, etc. We are going to continue the rustic feel by using varying mismatched cake pedestals and plates set on an antique table.

I’m keeping my fingers crossed that this will be a success and will meet the standards of even the most die hard crawfish boilers! Stay tuned for pictures around mid April.