Crawfish boils are wonderful messy affairs, best suited for the outdoors. Boiling crawfish is a festive event and eating is also thirsty work, so we made sure to have lots of beer on hand. And I mean lots!!
Nothing else symbolizes the Cajun (a person of French Canadian descent born or living along the bayous, marshes, and prairies of southern Louisiana) culture of Louisiana like crawfish.
Most of the crawfish consumed in the United States are from Louisiana, although people from other states consider them a delicacy, too.
Locals still hold the traditional crawfish boils, where friends and family gather to feast on pounds of crawfish.
In the spring, families will go out fishing on the bayous or crawfish farms in an age-old tradition that thrives to this day.
On July 14, 1983, Louisiana’s governor approved a law designating the crawfish as the state crustacean.
Louisiana thus became the first state to adopt an official crustacean. That is how serious Louisiana is about their crawfish!