In New Orleans, indeed throughout Louisiana, the principal outdoor cooking incident uses what most of the country regards as bait, and boils them as an entree. A crawfish boil is to Louisiana what a clambake is to New England. This one, at a local golf tournament, is organized on a gargantuan scale by caterer Axel Stromboe. Butane jets generating some three hundred thousand BTU’s, bring a hundred gallons of water to boil in twenty minutes. Chef Stromboe does a little heating himself with spices measured by the handful.
Duration : 0:6:19
Categories: Louisiana Cooking Tags: axel stromboe, boil, cooking a crawfish boil, crawfish, Crawfish boil, great chefs, great outdoor cooking, how to boil crawfish, how to cook crawfish, Louisiana, New Orleans, new orleans crawfish, outdoor cooking