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The Bayou Bon Vivant Cajun Music, Food & Art Celebration is a great opportunity to indulge in the flavors of New Orleans. This three-day celebration of the tastes, tunes, and traditions of the Crescent City offers everything from juicy handfuls of crawfish to world-renowned N’awlins jazz musicians in the vibrant spirit of Louisiana.
The event, presented by our friends at Norfolk Festevents, takes place Friday-Sunday, May 19-21, 2023 at the Town Point Park along the Downtown Norfolk Waterfront. Look for crafters, exhibits, music, and mouthwatering Cajun dishes such as beignets, gumbo, etouffee, jambalaya, and more.
For more information, visit http://www.Festevents.org
Boiled Crawfish is a classic offering of these little crustaceans (which look like miniature lobsters) that are also called crayfish, crawdads, crawdaddies, and mud bugs.
Prepared like a classic seafood boil, the crawfish are tossed in a flavorful broth, called a boil, that is seasoned with – among other things – bay leaf, cayenne and other peppers, hot sauce, and lemons cut in half. Some folks add red potatoes cut in half, or miniature corn on the cob.
Once boiled, the crawfish are turned out onto a newspaper-lined table and the heads and exoskeleton removed before eating, often with cocktail sauce, drawn butter, and hot sauce.
Eat to impress at the Bayou Bon Vivant by knowing how to eat these marvelous mud bugs like a true Crawfish Connoisseur. Here’s how:
EAT CRAWFISH IN THREE EASY STEPS
The Head
+ Pinch the head slightly, twist, and pull off.
+ Suck on the open part of the head to get out the juices
The Tail
+ Pinch the shell to crack it open
+ Pull out the meat and discard the tail along with the “vein” or digestive tract
+ Eat the meat
The Claws
+ Snap off the claws
+ If the crawfish is smaller, suck on the open part of the claws to get out the juices
+ If the crawfish is larger, pinch and crack it open, discarding the shell and eat the meat
TRY THIS AT HOME
Having a seafood boil at home? Serve up your clams, crab, crawfish, mussels, oysters or shrimp with our Sassy Cocktail Sauce. Here’s how:
In a medium bowl, whisk 1 cup ketchup, 1 cup chile sauce, 1⁄4 cup plus 1 tablespoon prepared horseradish, 1 tablespoon Asian hot sauce, such as Sriracha, and 3 tablespoons fresh lemon juice. Cover and chill for at least 1 hour before serving. Makes about 2 cups.
You can leave out the Sriracha for a milder sauce, or substitute your own favorite hot sauce, like Tabasco, if you wish.
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