Gathering for crawfish boils in backyards and patios, under live oaks, or by the banks of the Mississippi, is one of the best parts of South Louisiana springtime. They are, in their spicy, meaty way, part of our cultural fabric.
While many boilers keep to the basics—crawfish, potatoes, sausage, and corn—this year, we suggest trying a few additional side dishes to round out the meal. Pitcher cocktails will keep the party lively, and don’t forget to have lots of French bread for dipping. Get ready for Louisiana Cookin’s Ultimate Crawfish Boil.
I love these posts. I travel to NOLA, Baton Rouge and New Roads several times a year and can’t get enough of Louisiana cooking, keep up the posts….it’s as good as a post from your kids!
Thanks, Johanna!
Magnificent publication,sure brings some wonderful events to mind…and if you stare at them pictures too long,you guaranteed to put on a pound or 2….also a great way to make your neighbor jealous… keep it up,magizine just like the food and the people,second to none…..