Crawfish (also known as crayfish, crawdads, mudbugs or yabbies) are freshwater crustaceans resembling small lobsters. As of 2005, the state of Louisiana supplies 95% of the crayfish harvested in the US.
Lucky for us at Anitox, CEO Rick Phillips carried 80 lbs (36kg) of live crawfish from his home in Louisiana to the Lawrenceville office (only about 50 got loose in his car, but you’ll have to ask him about that story, and how the local police got involved!)
On Wednesday, March 8th Rick set up his gear in the Lawrenceville parking lot and got to cooking. A crawfish boil is a fairly simple process with a delicious outcome. While the potatoes and corn are boiled in a large pot along with garlic, onions, lemons and lots of cajun seasoning, the live crawfish get a good cleaning in a salt water bath. They get added to the vegetables in the boiling water and cook until they are bright red. Cajun tradition is to pull the crawfish and vegetables out of the water and pour everything out onto a paper-covered table. However for our Anitox crawfish boil, we used serving pans and plates.
It was an absolutely beautiful Spring day to enjoy our outdoor feast, and everyone had a great time digging in.
A special thank you to Rick for putting together this special event for our team.
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