LOUISIANA’S GREAT GASTRONOMIC TRADITION – CRAWFISH BOILS

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In Louisiana, crawfish season begins in February

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It coincides with New Orlean’s epic Mardi Gras celebrations.

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The first boils of the season are usually held to celebrate carnival season.

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Crawfish boil cooking techniques and seasoning recipes are passed down from generation to generation.

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The crawfish was designated as Louisiana’s state crustacean on July 14, 1983

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