![\"Crawfish](\"http:\/\/cajunchefryan.rymocs.com\/images\/crawboil.jpg\")
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One of the favorite past times of New Orleans natives and Louisiana folks is to throw a crawfish or seafood boil. And this typically means that you are inviting a few close friends and family over to share in the occasion, a seafood boil is more than just eating some crawfish, crabs, or shrimp, and it\u2019s a happening or event in and of itself! Live crawfish can be bought at local Louisiana seafood purveyors in sacks that average about 40 lbs. each; gulf blue crabs are typically sold by the dozen and shrimp by the pound.<\/p>\n
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Seafood boils also include a variety of accompaniments such as new potatoes, corn on the cob and garlic in the more traditional boils. On occasion and for those who venture in their culinary tastes I have been known to throw in some whole artichokes, whole cabbage, sausages, or even boudin<\/a> (pronounced BOO-dan), which is a pork sausage originated in France and the Cajun version is made with rice. The Cajun style boudin really soaks up the seafood boil spices and makes for a great spread on crackers, just like the whole garlic cloves on some crusty French bread.<\/p>\n <\/p>\n Seafood or crawfish boil recipes vary by just about anyone who makes up a batch of the stuff, just like a gumbo it seems for every one there is a different recipe. This recipe for seafood boil was used at the Hyatt Regency Hotel New Orleans in the early 1980\u2019s when I was the Saucier in the main kitchen we used to boil at least one batch of crawfish a week during the height of the season. Crawfish can be had year round, but the time when they are plentiful is the early spring to mid summer months, and typically the price usually drops just after Easter when lent is over and most Catholics are not eating as much seafood.<\/p>\n <\/p>\n The original recipe at the Hyatt was prepared in a large 60 gallon steam jacketed kettle and was big enough to boil up to 2 sacks, or 80 pounds of crawfish in one batch. I have cut the recipe in half; most seafood boiling pots<\/a> for home use are large enough hold up to one sack of crawfish at a time and are usually a 20 gallon (80 quart) capacity and use an outdoor propane burner for heat.<\/p>\n <\/p>\n