Grace Tang ‘21
If you tried to tell my friends back home in Canada that crawfish boils are a common social activity like a backyard grill or potluck, they would stare at you in wide-eyed disbelief, like you had just suggested eating a polar bear. While seafood boil restaurants are rising in populatiry up north, the experience of boiling enormous quantities of live crawfish in a giant pot, stirred with a wooden stick, then dumping the contents on the back of a truck lined with garbage bags for everyone to dive in and enjoy is quite a different feel from being served individual servings of seafood at a fancy restaurant with gloves provided.
As I peeled a crawfish and ate it, standing in seventy-degree sunshine and listening to a country song involving a honkey-tonk(?), beer, and something about tractors, I marveled at how great it felt to be outdoors enjoying this surreal experience. Big thanks to Tyler, Sumner, and Jake for hosting at their incredible country hideaway.
On the Boil Itself: Some of the ingredients that went into a crawfish boil surprised me. The boil was done in a HUGE pot and there were significant amounts of citrus and pineapple which flavored the broth. Other ingredients included onion, celery, and lots of delicious spicy seasoning. My favorite part of the boil other than the crawfish had to be the corn (175/180 LSAT).
On the Truck: I never imagined that a truck could be so multifunctional. Country music blared from the front while people gathered around the back, digging into the mountain of delicious food.
On Crawfish: I learned that the crawfish had to be fresh for the best flavor—these ones were literally crawling and had been delivered from Louisiana. We made a new friend, Crawford Wahoo, may he rest in peace. A crawfish is quite big but has very little meat in it. Tyler initiated us into the unofficial Crawfish Boil Club by demonstrating how to eat one.
On Country Music: I feel like country music goes perfectly with a crawfish boil. Maybe it was the truck, but the two are definitely a match made in heaven. The playlist was excellent, and brought good vibes and energy to the whole experience.
On the People: Excellent company makes for a good time. I was impressed with how everyone was willing to dig in and embrace the experience, whether they were a crawfish newbie like me or a seasoned master of the art.
On the Weather: Virginia spring weather is simply incredible. A crawfish boil is the perfect excuse to get outside and throw around a football. (It’s so great to have a spring that lasts more than two weeks. Sorry Canada.)