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A crawfish boil in New Orleans. Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques (boiling, steaming ...
Cypress Lake is a 2-acre (0.8 ha) swamp-like lake in the heart of the University of Louisiana at Lafayette campus that started as a prehistoric bison wallow. Today it is a unique university landmark that is a habitat for native irises, alligators, turtles, birds and fish, as well as a hangout for students and a point of interest for tourists visiting Lafayette, Louisiana.
The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner. [30] Attendees are encouraged to "suck the head" of a crawfish by separating the head from the abdomen of the crustacean and sucking out the fat and juices from the head. [31]
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Chefs Sean Wen and Andrew Ho from Pinch Boil House in San Antonio showcase their Southeast Asian version of the Cajun classic. Skip to main content. Sign in. Mail. 24/7 Help. For premium support ...
Boiled seafood in southern Louisiana tends to be spicier than that found in other parts of the country. Homemade crab boil recipes call for abundant amounts of hot sauce, cayenne pepper, salt, bay leaf, lemon, and garlic. Mustard seeds, coriander seeds, and allspice are popular extra options. Many people will start with a commercial crab boil ...