This was from my visit to Patterson, Louisiana
The real fun for me was when the ladies who delivered ~15 gallons of shrimp were shelling them, and they gave me permission to take some shells. So, I walked over to my sister's kitchen and grabbed a stock pot, and made a big batch of shrimp stock.
What a fun video!!!!
This was a treat to see!
Thanks for sharing!
I love that the man was dancing! And I loved when everything got spread across the table!
This is a food tradition which I have not yet been taught properly, or experienced full throttle, and so it's really educational and terrific for me to see!
Cheers! - Leah
Awesome Job, and that's really some place your Buddy has!!!
Just Beautiful !!!
Thanks for the Views!!
Oh my God!!!! That all looks fantastic and the little dog in the purple coat as well! How adorable!
That feast though, wow! Now that's amazing!!!
I've never properly been taught this ritual with crawfish and thus always view it as if it's something out there in a movie even! Or something so different to my pattern and so new! How damn exciting!
Cheers! - Leah
I've seen all kinds of stuff in there; celery stalks, heads of cauliflower, artichokes, carrots.................
On another note, the leftover taters, corn, onions and garlic are good for all kinds of stuff too. Like tater salad, awesome corn maque choux, crawfish boil soup...............
You want really good, although its not old school, mushrooms. They soak up all that boil and are really good. All those things you list are just new ideas and all are good in the boil. Potatoes, onions, and corn are dang hard to beat. AND the boiled garlic!
I am with you foam.The only new school things I put in mine are sausage and said mushrooms (check the photos). Lemons, onions, garlic, taters, corn, mushrooms and sausage. I am not after flavoring all kinds of other stuff (cauliflower, cabbage, etc) I am worried about what all that other stuff does to my crawfish flavor! I have some friends that like to put jalapenos in and we almost come to blows about it. Talk about imparting a strong flavor. I like jalapenos on my nachos and other mexican dishes, but damn sure not my crawfish! And I damn sure don't need the heat from the japs. That's what cayenne is for, dang it!!!