Tuesday, March 13, 2018

Crawfish Boil 2018: Recap!

On Saturday, we hosted the 11th Annual Douglas Green Associates Family and Friends Crawfish Boil at Maison Lafitte in Mandeville, Louisiana. While there was a threat of rain and thunderstorms in the morning, the sun shone through and the temperature was in the low 70s. We had three musical acts, hundreds of pounds of crawfish, an oyster bar, and a host of door prizes.

In the coming weeks, we'll have videos and more photos to share. Until then, here's just a few.

Welcome to the Boil! 

Cooking the Crawfish

The Finished Product 

Benny Turner 

Flow Tribe

Storyville Stompers 

Our awesome taro card reader! 

Hmm oysters 

Part of the team 

Hmmm cupcakes 

We'll have more photos and videos in the coming weeks. If you missed out this year, don't worry we'll be back next year. Mark your calendars for March 9, 2019! 

Tuesday, March 6, 2018

Crawfish Boil 2018: Peeling Crawfish

Just a reminder: the 11th Annual DGA Family and Friends Crawfish Boil is THIS SATURDAY! That’s right, this Saturday, March 10, 2017 from 12-5 at Maison Lafitte, 402 Lafitte St. Mandeville, LA.

Now to get you properly prepared, here’s Benson to teach you all had to peel and eat crawfish. 

The process is relatively simple, and a well-coooked crawfish should give even inexperienced folks little trouble. Before you start peeling, remember that crawfish boiled live typically have curled tails, such as the one in the image above.  Those that were dead when they went in the boil (there’s always a few) have flat tails and mushy meat.  You can toss those suckers into your pile of shells if you like.

You might have heard of the twist, pinch, and suck method of peeling crawfish.  This refers to twisting off the head, pinching the tail, and sucking the head.  This is the basic method we’re going to learn, although sucking the head is entirely optional.  Most crotchety Cajuns suck the heads to put newcomers off their crawfish, but there’s also a culinary reason to do it and I’ll explain that at the end.

Although these colloquial terms are wildly inaccurate in terms of a crawfish’s anatomy, the two basic parts you need to know about are the “head,” the main body of the crawfish, and the “tail,” the segmented abdomen of the crawfish. 

To start peeling, grasp the head in one hand and the tail in the other. 

Next, twist the head and pull it away from the tail. 

At this point, you can pinch the tail and pull out the meat with your teeth, but that takes some crawfish experience.  Being new to peeling crawfish, you will have more success if you peel the first segment of the shell off of the tail. 

You can then flip the tail over, use your thumb to pinch the tail at the base, and then pull out the meat.

Last, but not least, you can suck the head.  The reason to do this is that most of the fat is in this part of the crawfish and it doesn’t always come out with the tail meat.  Like crabs, crawfish fat is extremely tasty and it holds a remarkable amount of flavor. You also get a good taste of the spicy boil from sucking the head.

See you Saturday!