Louisiana flavor comes north

By Jim Stanford on June 22, 2012

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An authentic taste of New Orleans.

Hey, now. In New Orleans, even a queen dressed in red must be able to suck a crawfish head, as Art Neville sometimes sings. Jackson’s summer hatch will get its chance Saturday, when 307 Live presents its seventh annual Crawfish Boil.

Organizers Harper Hollis, Billy Cormier, Trey Davis and friends have ordered 1,000 pounds of the freshwater crustacean for the occasion. The crawfish will be seasoned, boiled and served with red beans and rice, boudin and more.

Stooges Brass Band will close out the festivities, capping a day of eating and music under the sun. The party starts at 1 p.m. on the Cutty’s lawn and runs till dark or thereabouts; Stooges is slated to take the stage at 7.

Don’t be intimidated by the lobster-like buggers. Proper crawfish handling requires twisting off the head, squeezing and sucking the juice — which not only has the seasoning but is reputed to have magic powers. Then peel the legs and pry out the tail meat by pinching the end between your thumb and forefinger.

Various LSU alumni and NOLAphiles will be on hand to help. Tickets are $15 in advance (try Sweetwater or Cutty’s) or $20 at the door. Jock-a-mo fee-na-nay!

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