A Look Back at 2014.....

Thanks to everyone for making another fun boil!

 

What 'cha Wearin'?

What ya' gonna wear to the boil?

Break out yer fancy suspenders 'cause we're gonna party y'all!

On The Bayou

Our 2nd Annual Crawfish Boil is goin' be here before we know it!

Remember these?

Save the Date: August 18th, 2012

You Might Be A Cajun If.....

• You won't eat a lobster because you think it's a crawfish on steroids.
• You take a bite of 5-alarm Texas chili and reach for some Tabasco.
• You're asked in school to name the four seasons and you reply, "Onyons, celery, bell peppers, and garlic."
• You sit down to eat boiled crawfish and someone says, "Don't eat the dead ones" and you know what they mean.
• You refer to Louisiana winters as "gumbo weather"
• You can look at a rice field and can tell how much gravy it'll take for that much rice.

History of the Crawfish

Nothing else symbolizes the Cajun culture of Louisiana like crawfish. Crawfish have become synonymous with the hardy French pioneers who settled in the area after being forced by British troops to leave their homes in Nova Scotia.

Crawfish (or crayfish) resemble tiny lobsters. They are also known in the south as mudbugs because they live in the mud of freshwater bayous. they are more tender than lobsters and have a unique flavor. Today crawfish are raised commercially and are an important Louisiana industry.

The local Indians are credited with harvesting and consuming crawfish before the Cajuns arrived. They would bait reeds with venison, stick them in the water, then pick up the reeds with the crawfish attached to the bait. By using this method, the Indians would catch bushels of crawfish for their consumption. By the 1930s, nets were substituted, and by the 1950s, the crawfish trap was used.

On July 14, 1983, Louisiana’s governor approved a law designating the crawfish as the state crustacean. Louisiana thus became the first state to adopt an official crustacean. That's how serious Louisiana is about their crawfish.