The Season for Seafood Boils

It’s crawfish season in Louisiana. Thank goodness.

The last of a friend's crawfish boil this past weekend.
The last of a friend’s crawfish boil this past weekend.

One can practically mark the passing of time here in New Orleans by which foods everyone is lusting after. As I mentioned in an earlier post, we have passed the season of King Cakes in the ramp up to Mardi Gras, and now the season of Friday Fish Fries is also just about behind us. But what about on Good Friday this week? A lot of New Orleanians will be “fasting” by way of a crawfish boil. If that seems like a contradiction, remember that seafood is considered fair game during the 40 days of Lenten restrictions, according to Catholic officials. (How much seafood is consumed is largely left up to personal discretion.)

Very few people in this city need an excuse to boil up pound upon pound of crawfish. Just a warm, sunny afternoon inspires us to set up a long table in a driveway, spread it with old newspapers, and load it with boiled crawfish, corn, potatoes, garlic and (my favorite) brussel sprouts. The spices stain our hands and make our lips buzz with heat. Be it for Good Friday or just to celebrate the goodness of a Louisiana spring, it’s where we want to be.