The original crowd-pleaser. Warm summer nights and succulent crawfish. Zesty seasoning, maximum flavor. Easy to pop a handful of spicy Cajun delight, much harder to stop!
Like many Louisiana traditions, crawfish season is a way of life in the south. Friends and family gathered outdoors around a newspaper-covered table with a heaping pile of boiled crawfish, corn, sausage, and potatoes is a pastime shared by every local. Eating crawfish dates back to pre-colonial times, and today many rice farmers grow crawfish alongside their rice crops. When spring arrives in Louisiana, so do the sacks of live crawfish ready to be seasoned for backyard boils.
