The history and tradition of crawfish boils are something that many Houstonians celebrate annually at the beginning of spring. While Texas shares a border with its eastern neighbor, it also shares a love of Cajun crawfish. Whether you eat crawfish and all the fixings with your hands or with a fork, there is always a place at the table for you at Houston crawfish boils.
Origin and Cultural Significance of Crawfish Boils
The history and tradition of crawfish boils is a colorful one that is often based on what many call an old Cajun legend. Some say that when Cajun ancestors left Nova Scotia in the early eighteenth century, the lobsters they shared a shore with decided it wouldn’t be the same without them. Legend has it that the lobsters decided to follow said ancestors all the way down south. The problem was that the lobsters endured so much on their travels over land and sea that they shrunk considerably in size by the time they reached their final destination. As the story goes, this became when the term crawfish was born. While the legend is just folklore, it illustrates the spirit of joy and celebration that is associated with crawfish boils today.
In reality, historians believe that Native Americans from the Houma tribe were among the first to fish for crawfish, also commonly called mudbugs. Decades later in the eighteenth century, the Acadians from relocated to The Pelican State where Cajun cuisine was soon born.
In the late twentieth century, a man is said to have brought some crawfish from a neighboring Gulf Coast state to Port Arthur, Texas where he is said to have introduced a crawfish meal as well as the sport of crawfish racing. It is estimated that not long after this occurred, crawfish started being served in a select few Houston restaurants. Although the dish was not immediately popular with patrons, it soon became so. Now, many in Houston look forward to a good crawfish boil or two as soon as they are in season.
In many ways, crawfish boils in Houston are a way of celebrating the end of winter and the arrival of spring. It has become a grand way of welcoming the change in seasons.
Crawfish Boils Across the South
As long as a crawfish boil has its most important ingredient present (crawfish), celebrations all across the south tend to differ a little here and there – depending on what kind of flair they add.
Texas’ most easternly neighbors tend to break out their crawfish pots as soon as the last freeze has passed, and the weather warms up a bit. Most folks in this region prefer to host their crawfish boil parties outdoors in someone’s backyard. It need not be a fancy location, but it must be one heck of a celebration! This means that beyond the delicious fare there are plenty of family and friends, ice cold beverages, and colorful decorations. While it can’t be a crawfish boil without the crawfish, the second most important ingredient here is the people. It is a strong Cajun tradition to have families and communities come together to celebrate a little down time from the weekly grind.
Houston crawfish boils are not all that different. People here like to enjoy a standalone crawfish boil on a pretty spring weekend, for Easter holidays, or even just because. The rest of the celebration tends to follow the same pattern with plenty of good company, good food, and some good music.
Crawfish Boils at Home
There are two kinds of people who love to eat crawfish: those who make it themselves and those who know where to buy it already made. No matter which you prefer, you can still enjoy the fruits of a crawfish boil at home in your own backyard.
People who prefer to do their own crawfish boil at home might follow a process such as this one:
- Either trap or purchase crawfish
- Rinse the crawfish under cool water for several minutes
- Fill a large boil pot with water and wait for it to boil
- Add Cajun seasonings to give the water and soon-to-be added foods an amazing flavor (stirring is optional)
- Add the extras like small red potatoes, garlic, and onions and cook them until mostly tender
- Add corn on the cob and cook until done
- Remove all vegetables and set aside
- Place crawfish in the boiling water for several minutes or until done
- Remove crawfish from boiling water and serve them up with the boiled vegetables and sides
Just be sure not to forget to provide drinks, dipping sauces, and desserts too!
People who prefer to order their crawfish dinners can have the same fabulous meal without all the work, and maybe add a few additional dishes as well. For example, in addition to being able to order crawfish, you may choose to supplement the main course with other seafood options, such as shrimp or catfish. For guests who don’t like seafood, a good Cajun seafood restaurant will also offer chicken. Then there are the sides. In addition to multiple entrees, sides can go well beyond corn and red potatoes to also include:
- Coleslaw
- Rice
- Toast
- Side salads
- Sweet potato fries
- Hush puppies
- Boudin balls
- Gumbo
- Shrimp etouffee
- A variety of dipping sauces
Ordering crawfish from a Cajun restaurant allows crawfish boil hosts to spend more time on the décor and company than on cooking the meal itself.
Whether you order takeout or cook your crawfish at home, there are still other details to tend to. Fortunately, table setting shouldn’t be a big worry. Most authentic Cajun crawfish boils are served up on a plastic tablecloth that is lined with newspapers and all the hot foods are simply poured out on top. From there, it’s every person for themselves. Utensils are optional as some people prefer to use their fingers, but it never hurts to have some handy for those who don’t want to get their fingers messy.
While it is helpful to know the history and tradition of crawfish boils, your focus now should be on how to host one of your own, as well as how to make it every bit as legendary as the tall tale of how crawfish came to the south!