As we move towards Easter, there is a lot to be excited about. Here in Louisiana in the season of Lent, we look forward to crawfish boils the most. The basics of a crawfish boil are simple: a big pot, heat source, water, zesty seasoning, veggies, crawfish and a handful of newspapers.
Everyone’s family does Crawfish boils differently. While the standard crawfish boil recipe includes lemons, some people have branched out and tried orange slices as well as adding orange juice along with garlic puree. Others like to use pineapple and then make a pineapple salsa as an appetizer. The experimentation doesn’t stop there.
When it comes to a crawfish boil, some people rather just pour everything out of the pot and have a feast while others feature the crawfish as the main dish and take the other parts to make other recipes. Poking holes in canned vegetables that you plan to use to cook a side dish or putting them in bags allow these vegetables to soak in all of the flavors during the boil.
While the go-to vegetables for a crawfish boil are corn and potatoes, other vegetables include string beans, carrots, artichokes, edamame, beets, sweet potatoes, mushrooms, turnips, habanero peppers, okra, cauliflower, asparagus and even cactus leaves.
If there’s anything we love to put in anything in Louisiana: it’s meat. Sausage is a common staple for a crawfish boil while people have begun to boil chicken, turkey, pig feet and tails, frog legs, alligator and more in their boils to kick up the flavor.
Here at Slap Ya Mama, we know the best part about crawfish boils is spending time with your loved ones. Slap Ya Mama has a variety of zesty seasoning options that are perfect for your next crawfish boil, no matter what you put in the pot. Be sure to check out our Seafood Boil!