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how to boil crawfish

Crawfish, Holiday, Hungry for Louisiana

In Louisiana, Easter means boiled crawfish

March 22, 2016

Easter signals ham, lamb and casseroles in other parts of the South, but in Louisiana, boiled crawfish is front and center. In recent years in the state, Holy Week has become the pinnacle of the crawfish harvest, with farmers working double time to meet demand and consumers often having to plunk down deposits to reserve sacks.

My Easter weekend routine likely resembles many of my fellow Bayou State residents: immediate and extended family gathered outside on a (hopefully) warm and clear spring day while sacks of live crawfish wait to be poured into roaring, spiked water.

Boiling crawfish, like so many native dishes, is highly personal — and those who boil have strong opinions on how it should be done…

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