If you’ve followed this blog for a while, you’re probably familiar with that bridge in the background. It’s the St Johns bridge in Portland, OR and it means I’m cooking at my friend DB’s house.
These pictures were all taken at his Fourth of July crawfish boil. Being a bit crazy, he shipped 45# of live crawfish from Louisiana. Then, worried he would run short on food, he bought an additional 10# of Oregon crawfish. I had no idea we even had local crawfish!
Each batch was cooked in a flavorful broth of seasonings, onions, garlic and lemons. Potatoes were thrown in first and then the crawfish were added. Once they were bright red and cooked through, the heat was turned off, corn and andouille sausages were added and the mixture sat for 20 minutes to allow all of the flavors to permeate.
Then the pot was dumped out on a newspaper-covered table for guests to enjoy.
And enjoy, we did. When I left, completely stuffed full of great food, he was on batch number four, with another 10-12# of live crawfish still remaining!