It’s hot already! New Orleans’ summers are no joke, and are typically how we keep the wannabes out. If you can’t handle the heat, head to Idaho. As the summer heat bulldozes in, crawfish season is coming to a close. Crawfish shells get harder and become difficult to peel, their signature red turns a deep almost black color and boils turn into BBQ’s.
Justin, a proponent of all year crawfish, hangs on until the last claws hit the water, but that begs the question - would we enjoy crawfish as much if we could have it all year? The answer is no! And here’s why:
As I mentioned before, it’s hot. No one wants to stand around a table outside eating spicy crawfish. There’s enough reason to sweat (hello 100% humidity) without adding spicy crawfish to the mix. And no, you cannot boil or eat crawfish in my house. It’s messy and smelly, believe me, I know.
Crawfish season = crawfish boils. If we could have them all year round, there’s no sense of urgency to getting to or hosting the next one. Friday nights in Lent are some of the best times to get together with friends or family over a big pot of boiling water. If we could do that everyday, would we?
Spring in New Orleans is divine. Crawfish adds to the allure of springtime in New Orleans. It’s a magical season that kicks off with Mardi Gras and parties through French Quarter Fest, Jazz Fest, New Orleans Wine and Food Experience, Easter, Crescent City Classic, the list goes on! And it gives us something to look forward to after our beloved Saints’ end their charge.
We’ve still got crawfish for a few weeks, so get your fix in now. And of course, you can find peeled crawfish year round in dishes like Crawfish Etoufee, but where’s the fun in that?