If you’ve ever really hung out in New Orleans--and sorry, no, getting lit on Bourbon Street or doing unmentionable things for plastic party beads probably doesn’t count--you will know that one of the great joys of Cajun cuisine is the “boil.” Unknown in most other parts if the country, a boil typically involves either crabs or crawfish tossed in a giant pot along with a host of other tasty items such as corn, potatoes and andouille sausage. These are then given a solid dose of spices and simmered until the whole thing is a delightful peppery mess. The result is then typically served on newspaper or lunch trays with cold beer and a lot of friends. Ice cubes are usually provided with which to cool one’s lips. It is, without a doubt, one of the most joyful meals in the whole of American cookery and it is reasonably difficult to find outside of Cajun parishes in Louisiana.
Given this, we are thrilled to announce that Slow Food Boston will be offering an authentic crawfish boil on Monday May 20 at Tupelo Restaurant in Cambridge. The pot fires will be manned by chef Rembrandt “Rembs” Layman--himself of bona fide Cajun extraction. The cost of the event will be $40 per person and everyone will receive a pound of crawfish, a pound of extras and two beers (should additional beers be required--and they might--they may be purchased at the bar). The feast will begin at 6PM.
Please note that because the crawfish must be ordered live from Louisiana several days in advance, refunds will only be given if we can fill your space in the event.