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The day after Mardi Gras is Ash Wednesday, which marks the beginning of Lent. And one thing you can count on during Lent is plenty of Crawfish Boils.

Crawfish – start looking middle of February

Most people can eat 3-5 pounds of crawfish. They come in sacks at 30-40 pounds each. Boiling crawfish is a festive event and eating it is thirsty work, so we make sure to have lots of beer on hand.

One thing to remember is they call crawfish mud-bugs. Our first step was to clean the litte buggers up. There are two different views on using salt to purge crawfish: some say don’t, others say do. We do, just for a few minutes. While the mud bugs are getting purged, we start up the pot to boil with some of our own crab boil.

Let this mixture get up to a boil. This gives us time to get our boudin sausage ready and give the potatoes a good cleaning. Once the pot is boiling we place all the sausage, potatoes, and corn into the basket and boil them for about 10-15 minutes. This gives me something to put on the table to fend off the natives while the first batch of crawfish get done. Put them in the pot, stir them up a bit, then cover the pot and return to boil for about 5-10 minutes. Drain the crawfish then pour them out on the table covered with newspaper.

What a way to throw a party. Great food, lots of people, and digging into piles of spicy boiled seafood, basically having a blast. This is the crawfish boil (and also the shrimp boil), a Louisiana tradition from New Orleans to Acadiana. If you’ve never been , you’re seriously missing out — If you’re willing to give it a go yourself, I’m ready to offer a little help. Call Bro’s and we will arrange the finest crawfish boil in the Nashville area.