Planning a Crawfish Boil With Pop

Content provided by our sponsor: Sammy’s Catering.

It’s been said the true four seasons in Louisiana aren’t winter, spring, summer and fall, but snowball, football, Mardi Gras and crawfish.

And right now, we’re all about crawfish. With boils going on all over town, how do you make sure yours goes beyond the ho-hum?

Here’s how to plan an event that everyone will remember.

Find the Good Stuff

A great crawfish boil starts with great crawfish.

If you want to boil your own, check out one of the many local markets selling live crawfish. And don’t just ask about price — you also want to find out where the crawfish came from, as well as their general size or grade. You’ll need at least 5 pounds per person.

Once you’ve picked up your sacks and cleaned the critters in a bath. (They’re called “mudbugs” for a reason, so don’t skip this phase), the fun begins — salting and seasoning. Zatarain’s, Louisiana Fish Fry or Slap Ya Mama are all popular options.

A DIY boil can be lots of fun, but it may also be more work (and mess) than you want to deal with. Not everyone owns the necessary equipment. In that case, consider bringing in the pros to help. While you might pay extra for a caterer to boil the crawfish at your event, it “guarantees quality crawfish,” says Lisa Boudreaux-LeCoq, director of catering and events at Sammy’s Grill. “Good suppliers take measures to keep live crawfish refrigerated and moist during transport and storage.”

If you work with a caterer, you can choose to have the crawfish delivered already  cooked,  or even boiled for you live on site. “There’s something about the sights and sounds of the boil that gets the guests fired up and ready to eat some crawfish,” Boudreaux-LeCoq said.

Pick Out Tempting Sides

Crawfish is the star of the show, but you’ll want to round out your menu with other options.

The crawfish package at Sammy’s, for example, can also include sausage, mushrooms and garlic. You’ll also want to serve common dips, such as cocktail sauce and remoulade.

As you plan your menu, don’t forget to think about nonboiled items that can complement your crustaceans. Boudin and burgers are popular options, but feel free to get creative. Provide flavored popcorn, deviled eggs and boiled peanuts as appetizers. Serve hush puppies and a rice dish — dirty rice or red beans and rice — and there will no excuse for anyone to leave hungry.

Wash It Down

You can’t talk crawfish boils without mentioning beer. Food Network Star finalist and local chef Jay Ducote recommends bringing Louisiana beers and wines to your boil.

“Beers like Parish’s Canebrake and Abita Strawberry balance the saltiness of the crawfish with their sweetness.”

For those who prefer a more acidic beer, Ducote suggests pale ales or IPAs such as Commotion’s Great Raft and Tin Roof’s Juke Joint. “Those beers with a citrus, particularly grapefruit, hoppy, pair nicely with the spiciness of the crawfish,” Ducote said.

Not everyone loves beer, of course, so consider serving wine as well. Ducote suggests offering a white wine that’s fruit forward, but not overly sweet. (His Jay D’s Blanc du Bois is a white wine made by Landry Vineyards in Monroe, if you want to keep it local.)

Make sure to also offer nonalcoholic beverages such as tea, water and soda.

A Sweet Finish

Your guests are likely to be stuffed at this point, but it’s a nice touch to offer something sweet to close out the meal.

Avoid fussy desserts that require a fork and plate; instead, go for tiny morsels. Cookies, pralines, cupcakes and petit fours also make for a sweet ending to a spicy party.

Planning your next crawfish boil? Contact Sammy’s Catering to learn how their team can make your event a success.