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Clambake Meets Crawfish Boil or: A Yankee Goes South

April 20, 2014 By Marge Perry

 

Bottle Tree Outside the Mississippi Craft Center in Ridgeland, MS

What started off as a cool road trip* morphed into a family-expanding, rollicking-fun, eating orgy along the Mississippi Delta.

My husband Ebo met his half-brother Steve, who lives in Mississippi, a couple of times back when Ebo was young. (He no longer is: if you happen to bump into him on the street, be sure to ask him about his upcoming Great Big Birthday. He’d really like that. ) To a 19 year-old, a much older half-brother isn’t nearly as interesting as concerts and girlfriends.

Over the years, my husband’s attention span expanded and Almighty Facebook put the brothers back in touch. Then I wrote a story for Every Day with Rachael Ray about great food road trips*, including one along the Mississippi Delta. Ebo and I promised ourselves that when we handed in the last recipe for our book we’d do the Delta and see his family.

And do the Delta we did! We started in Jackson (just below the Delta) in time to attend and say a few words at the Santé South Wine Festival, (run by Steve’s daughter Patty) and spend some time with the family. (Oh, and apologies to Patty for bringing our bad weather with us. I hear the sun came out the day we left). That night, we met the whole crew: Steve and his wife Sandra, their four adult children and their significant others. Amidst the laughter and stories, someone said something about a “crawfish bawl”. You know: spelled “boil”. But I can’t say it that way anymore, not now that I’ve been bit by Mississippi.

A crawfish boil is to the south what a clambake is to this New Englander—but bigger and with smaller crustaceans. Apparently, when you have a crawfish boil, people near and far—relations that are related in ways that are sometimes hard to follow—come to drink beer, hang out and have some crawfish and corn. They just keep coming and going (more coming than going) in a steady stream of casual Southern hospitality.

It was raining hard and it was that kind of damp cold that seeps in your bones and is resolved only by the consumption of alcohol. So with extra layers of clothing and warm, sunny souls, we hung out in (new-found niece) Carolyn’s carport– which, it turns out, makes a darn good place to have a crawfish boil. Ebo’s nephew David picked up seventy pounds of crawfish (70 pounds!) and patiently explained to me how this thing goes down.

You begin with a big pot that has a steamer-like basket insert. But you aren’t steaming anything—that just makes it easier to lift the solid food out of the broth. Under the pot is a propane fire, which is important because it takes a lot of fire power to keep that big pot at a rolling boil.

Pot on propane for a crawfish boil

The pot is filled with water seasoned with seafood boil spice blend, like Zatarain’s Crawfish, Shrimp and Crab Boil. (You may add your own spices to the mix: garlic powder, cayenne, coriander, allspice, paprika, etc.) In this case, there was corn, potatoes, mushrooms and venison sausage (from a deer one of them got) added to the pot. I’ve since heard about all sorts of vegetables used, but a boil almost always includes corn and potatoes.

You start with live crawfish, which you may let party a bit before they meet their final end. If you wave your hand over the cooler, they’ll all stand up and dance, like that middle fellow in the photo below.

Live and lively crawfish

You might also take them for a swing,

Doing the Crawfish Swing

 

or show your little niece how to make what someone told me is called the “red neck earring”.

Red Neck Earring

Now, the crawfish might get thirsty from all that activity, so its good manners to share your beer…

Thirsty Crawfish

And then you give them all a nice spa bath in salt water.

Cleaning crawfish

Cook them up with all kinds of tasty things in the pot

Crawfish boil in the pot

And when its ready, throw all of it on to a table lined with newspaper. (Yet another reason we must ensure newspapers never die).

crawfish boil on the table

If you’re a Northerner, you need a lesson and a couple of practice tries until you can easily pop the crawfish meat out of the shell and into your mouth. But you master it quickly, and then the next batch goes in the pot.

Learning the fine art of crawfish suckin'

Each successive batch gets spicier and spicier, and the most fiery part is the corn and the ‘shrooms. So you have another something to drink, and you hang out in the den for a while, and by the time your mouth is cooled another batch is ready…

You head back out to the carport, all shivery and cold, and light your mouth on fire and talk to the folks who are either hardy enough or have had enough to drink that they’re not bothered by the cold.

 

Crawfish boil

 

Then you go back in to your spot on the couch to warm up and someone says to you, “Well, look at you. You just fit right in”. And a different kind of warmth courses through your insides and you think, “How lucky am I?”

– With thanks to the Mississippi Bonoms.

*which really began as a story I was busting to write, and when I finally did my editors and I won a great big award for the “Best Travel” magazine piece of the year. You can read an online version of it here.

 

 

 

 

Filed Under: Great for Gatherings, Restaurants and Travel, Seafood and Fish

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Comments

  1. Edward says

    April 21, 2014 at 7:46 am

    Just when I thought I could bear to hear anymore about this glorious, envy and jealousy infecting trip … this great post that made me feel I was there.

    • Marge Perry says

      April 25, 2014 at 6:20 pm

      Thanks, Ed. We had a blast– and we have more stories to tell!

    • Steven DeJong says

      February 28, 2016 at 4:14 pm

      Ed,
      I live in Grand Rapids, Michigan and have been dreaming of having a crawfish boil. Saw plenty of videos thinking of having 25-30 people at the boil. After adding in the vegetables and other items, how many pounds of crayfish should I have

      • Marge Perry says

        February 28, 2016 at 8:01 pm

        Steven, depending on the appetites (and comfort level– you are, after all, serving this to Northerners!) you can figure anywhere from a low of 2 pounds per person up to double that, or 4 pounds per person. I would say that if you are serving your boil to folks who are not accustomed, you probably would be fine with closer to the 2 pound level.
        Have a blast, and by all means share photos!

  2. Susan says

    April 21, 2014 at 8:05 am

    Marge-
    You’re amazing!
    Just needed to say that.
    And I love your storytelling…..
    HAPPY SPRING TO YOU AND EBO!
    Susan

    • Marge Perry says

      April 25, 2014 at 6:20 pm

      🙂 THANK YOU, SUSAN!

  3. laurie r. says

    April 21, 2014 at 9:42 am

    this look amazing !!!

  4. Lauren says

    April 25, 2014 at 5:01 pm

    This is one of my favorite posts of late. And NOT just because of the Every Day with Rachael Ray shout-out (though that sure is nice). What lovely writing. (And I gotta try me some of those redneck earrings.)

Trackbacks

  1. Mississippi Delta: The Planet’s Best Onion Rings and a Cool Brunch Serving Tip says:
    May 18, 2014 at 10:20 pm

    […] more about our trip to the Mississippi Delta, click here and […]

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

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