Whether you’re a native who’s eaten crawfish your whole life or someone who’s new to the delicate art of crawfish eating, you might not be familiar with the fascinating history of crawfish. In order to track the true traditions of the crawfish boil, you need to take a trip to the outskirts of New Orleans in Cajun country. Acadiana, the large portion of area south and west of New Orleans, was first populated by a group of French exiles from a part of Canada called Acadia. Eventually their name while living in Louisiana morphed from Acadians to Cadians and finally Cajuns, thanks of course to heavy accents. Since the Cajuns lived in the swampy area of the bayou, they had to really search for their food and found that between March and June, an abundance of the beady-eyed creatures came out of hibernation in search for food of their own. The Cajuns began eating crawfish and it became a popular staple in the culture. From that point on, crawfish boils grew in popularity as processing plants were built to take out the tail meat and local farmers began harvesting crawfish to ensure copious amounts were available. Today, a simple drive through the New Orleans area during crawfish season will get your stomach grumbling with signs everywhere advertising the freshly boiled shellfish. So, now that you know a little more about their origins, come down to the Old 27 Grill and get your crawfish fix.
Posted on: Fri, 25 Apr 2014 14:10:33 +0000
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