Spring is here! This is such a special time of year. Things are warming up, sandals are coming out of the closets, and most importantly, crawfish is being boiled everywhere! As lent comes to a close, us Louisiana Catholics love to get family together and cook up some mud bugs. We spend this time mourning the death of Jesus, celebrating his resurrection, and getting family together over the most delicious food EVER!
Growing up, my parents worked many holidays. Easter was a big day at the restaurant, so they would arrange for my grandparents to drive from Thibodaux to Plaquemine to pick us up, and take us to Napoleonville, where we have a huge extended family, the Waguespack clan! I have so many childhood memories there of crawfish, Easter egg hunts, go-kart rides, and tons of family all gathered under Aunt Joyce and Uncle Ray’s beautiful trees filled with Southern moss as we enjoyed family time and food. My Granny used to peel crawfish for me, until I was old enough to do it myself, at which time she was the woman who taught me how to peel my own crawfish. I love her. I think of her every time I eat crawfish.
Now, years later, crawfish boils during spring are still a big part of who I am. My brother learned how to boil crawfish, carrying on the torch of tradition. Marrying a good Abbeville boy didn’t hurt either, because of course he is an expert at boiling crawfish! Together, these 2 men have seriously boiled the best crawfish I’ve ever had. My brother, Jonathan, always gets creative and throws in different vegetables. He loves tossing in artichoke, asparagus, carrots and brussel sprouts. Everyone in the family contributes something different to the party. Great music plays in the background all day. It truly is such a special time.
Good Friday is the day Jesus was crucified on the cross. This day is a day of remembering the immense sacrifice Jesus made for us. Naturally, Cajuns made this special day even more special by gathering friends and family over delicious food. What better way to celebrate our salvation?
This year for Good Friday, my little family gathered in Baton Rouge at Jonathan and Blair’s beautiful home to boil crawfish and enjoy each other’s company. As I’ve mentioned in a previous post, my family and I all live apart from each other. So, any day we can come together is a treat. Like I just mentioned, everyone contributes something different. Blair, who is a fabulous bartender, made a Moscow mule bar! Vodka, ginger beer, and muddled berries all served over ice in a copper mug is a delicious treat on a warm, sunny day. I made the crawfish dip. I’m going to include that recipe at the end of this post. I make the dip a little differently each time, and throw whatever I have on hand in the dip. This one came out great. My mom provided dessert. She stopped by Rouses in Thibodaux and picked up our family’s favorite: chocolate fruit doberge cake. Doberge cake originated in New Orleans and is a layered cake with different fillings. We love the chocolate fruit version. The icing is a pudding, and it is oh so good! Jonathan and Terrent provided crawfish and all the fixins. And Blair’s sister, Carrie brought the booze and her one-of-a-kind wit.
I’m going to take a minute here to drop a line for my talented bestie, Sara Taylor. She made these beautiful sugar cookies for our Good Friday celebration. Sara recently took a huge leap of faith and started her own cookie making business, named My oh Mya, after her sweet daughter, Mya, who was born only 3 days after Shelby! Isn’t it amazing how becoming a parent can inspire you? Anyway, make sure you check her out on Facebook or Instagram under My oh Mya. Her work is amazing and her cookies are DELICIOUS! I was so excited when I saw that my mom picked these up from Thibodaux and brought them to Baton Rouge. She even personalized them for our girls. Here’s the link to her page. You will be in awe at her talent!
The best part about being Cajun…is marrying another Cajun! We ate crawfish on Good Friday with my family, and then we had a re-do with my husband’s family on Easter Sunday. Crawfish TWICE in one weekend? Heaven!! I included pictures from that gathering too. There are lots of kids in my husband’s family, so the day is structured around them. Terrent and his Uncle Shane boiled the crawfish. We had more people, so they boiled 4 sacks. Let me just say…that last sack was the best! The last sack is always the spiciest, so I like to sit back, relax, enjoy a beer, and wait for those. They are totally worth the wait.
Doesn’t that look fun? It was.
Anyway, now that I’ve explained how we do things….let’s get started on talking about how we boil crawfish! Here we go!
Beer pairing: Abita Strawberry
Music pairing: Tab Benoit
Crawfish Boil ingredients:
1 sack of crawfish
1 dozen Frozen corn on the cob
about 3-5 lbs russet potatoes
3 packs mushrooms
1 bunch of asparagus
2 lbs sausage
1 bag of carrots
4 heads of garlic
Add live crawfish to large tub, fill with water and drain. Repeat this step until water color is clear.
Mayo 1/2 jar
Ketchup (Enough ketchup until it’s dark pink color)
Worcestershire- a few dashes
Black pepper (lots)
Red pepper 1 tablespoon
Lemon juice of half a lemon
Horseradish (As much or as little as you like. we like a lot!)
Cajun Power- a few dashes
Stir together ingredients above!
What do you do with leftover boiled crawfish? I’m glad you asked! Next time, on Everyday Cajun
xoxo- Cajun Queen