Tuesday, May 1, 2007
Let the crawfish boil
If there is one thing that defines New Orleans more than anything it's a hot, steaming pot of boiled crawfish. The outdoor table is prepared by covering it with newspaper and the crawfish are pouted out along it. Everyone gathers round and the feasting and partying begin. It's a New Orleans tradition that goes with other fresh seafood delights -- raw or fried oysters, crabs and a softshell crabs, and fresh fish.
But it is the spices that make the difference. Crab boil is an example -- you can get this essential ingredient for crawfish and crab boils from dozens of local sources -- Zatarain's, for instance. Or make your own. Notice that there are few extras in the pots, new potatoes, lemons, garlic cloves, and sausage are all common.