Gather some friends and prepare the ultimate summertime feast—a Cajun seafood boil.
A seafood boil is just as much a social event as it is a yummy feast of tastes and smells. Although the type of seafood included varies by region and preference, most seafood boils of the Louisiana Cajun tradition, include shrimp, crab and crawfish. Other variations might also include lobster tails, blue crabs, oysters and clams, as well as ears of corn, potatoes, onions, heads of garlic, mushrooms and smoked sausage.
In the traditional Cajun boil, the seafood is usually boiled—hence the name—in a very large stock pot. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons and bay leaf. Once done, the seafood along with the corn, potatoes, sausage and veggies are all combined and placed directly on the table. It’s very common at boils for the host to spread out newspaper on the table and place all the combined food right on top. The newspaper makes cleanup a breeze, as the newspaper can simply be rolled up and thrown away along with any leftover scraps.
Learn more about hosting the perfect summer seafood boil in the June issue of 352 Preview Magazine at https://issuu.com/352preview/docs/352_june23/38.
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