Last night was our annual crawfish boil at work so we were quite busy. Chef Paul was out on the patio with the big boiler which he filled with live crawfish, andouille sausage, potatoes, corn, mushrooms, and cajun seasoning. All staff got a plate full at the end of the night and it was pretty good. The house vegetarians all went home with a few pet crawfish... not kidding.
Published with Blogger-droid v2.0.4
Nothing could be better than a beautiful evening in the Pacific Northwest enjoying a fantastic traditional Louisiana Crawfish Boil hosted by our friends thanks.
ReplyDeleteread more then visit here