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good/typical dessert for crawfish boil?

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french roast Mar 10, 2008 04:52 PM

Can anyone recommend a good dessert to bring or prepare for a backyard crawfish boil? I can buy it or make it, either way. Preferrably traditional, if possible. Any ideas? Thanks!

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    chef4hire RE: french roast Mar 10, 2008 05:59 PM

    I just went to a boil and they had lemon ice box pie and abita rootbeer floats...I was very happy

    1 Reply
    1. re: chef4hire
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      KateMW RE: chef4hire Mar 11, 2008 08:17 AM

      Those both sound great to me. I also would suggest homemade ice cream. I am always so full by the end of a boil, that I don't need anything!

    2. c
      cajungirl RE: french roast Mar 10, 2008 07:17 PM

      I can't say that it's traditional, but I think mandarin cake is just about perfect...

      1. Uncle Bob RE: french roast Mar 11, 2008 04:47 AM

        "Traditional" ??? .Not sure there is one.

        Ideas?...Pecan Pie....Banana Puddin...Peach Cobbler/Ice Cream....Bread Puddin....Apple pie/Ice Cream would be some that are popular down here in my area.....

        1. h
          Hungry Celeste RE: french roast Mar 11, 2008 07:11 AM

          I don't know of any overarching traditional dessert pairing with crawfish. Louisiana strawberries are coming into season, so a strawberry shortcake or homemade strawberry ice cream might be good choices (my family Good Friday crawfish boil tradition involves homemade hand-cranked ice cream). Citrus desserts also complement seafood & can cut through the palate fatigue brought on by 5 pounds of crawfish. Lemon bars? Lemon pound cake with strawberries & whipped cream? Lemon sorbet from Brocato's...bonus points if you pour a little prosecco over it. The lemon gelato at Gelato Pazzo is very, very good, and they will pack it to go.

          1. N.O.Food RE: french roast Mar 11, 2008 07:23 AM

            We usually whip up passion fruit souffle with a white truffle, raspberry coulis. Then we drizzle it with some home made whipped cream infused with Amaretto and mint. We make all this over the open flame of the crawfish cooker. It's a challenge.

            4 Replies
            1. re: N.O.Food
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              cajungirl RE: N.O.Food Mar 11, 2008 08:17 AM

              LOL! I can just see the old Cajuns leaning over the burner and saying,"Mais, cher, what you got in dat pot? I never seen nuttin like dat before now!

              1. re: cajungirl
                h
                Hungry Celeste RE: cajungirl Mar 11, 2008 09:19 AM

                And the cajuns in my backyard would roll their eyes and say "Quelle honte! Eh ban, somebody's trying too hard. Got a bad case of the fonchoc, n'est-pas?"

                1. re: Hungry Celeste
                  Uncle Bob RE: Hungry Celeste Mar 11, 2008 09:44 AM

                  Hahahahaha! I just love you two!!!!!

                  (CG & HC)

              2. re: N.O.Food
                N.O.Food RE: N.O.Food Mar 11, 2008 09:50 PM

                LMAO!!! You mean, ya'll don't make souffle at ya'll's berls? I had to write that just to see what people said. Ha!

              3. i
                ichabodsdad RE: french roast Mar 11, 2008 06:38 PM

                I'm not sure if it qualifies as a dessert, but my family always makes corn muffins to eat during the boil. The sweetness of the muffins is great with the spicy crawfish. We always buy the Jiffy Brand( it's cheap and easy). Give it a try.

                6 Replies
                1. re: ichabodsdad
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                  roro1831 RE: ichabodsdad Mar 12, 2008 05:30 PM

                  Can't say that any boil I've been to has ever had dessert as we are too stuffed from the crawfish and beer, but I would think that some Hubig's pies are about as New Orleans as you can get

                  1. re: roro1831
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                    cajungirl RE: roro1831 Mar 13, 2008 07:50 AM

                    Sorry, but boiled crawfish in New Orleans, is not in itself, traditional. It's a country cuisine (think swamp or bayou). That's why you have so few places to sit down and enjoy them in the city, compared to the rural areas of the state.
                    So no to the the pies.

                    1. re: cajungirl
                      h
                      Hungry Celeste RE: cajungirl Mar 13, 2008 07:58 AM

                      How long does something have to be around before it is "traditional"? I can think of at least two dozen places off the top of my head where you can sit down & eat boiled crawfish in Orleans & Jefferson parish--rather more than a "few" places. Boiled crawfish by the pound as a restaurant food appear in greater New Orleans in the early 1970s....as a custom in NOLA, they're older than drive-thru frozen daquiris, Abita Beer, or fried green tomatoes w/shrimp remoulade--now practically local institutions.

                      Eat those pies. Any pie with lard in the crust is a good pie. Lemon, strawberry & pineapple are good choices.

                      1. re: Hungry Celeste
                        c
                        cajungirl RE: Hungry Celeste Mar 13, 2008 08:19 AM

                        I would think traditional means more than one generation or two...but I'm just a country girl, so I don't know.
                        As for the number of places, I have noticed that CHposters only name a couple of dine-in places when queried, so I assumed those were the only ones available. Glad to hear it's not so.

                      2. re: cajungirl
                        Missi RE: cajungirl Mar 13, 2008 02:20 PM

                        Not to argue with you certainly, as I am not a native. However there used to be a place on Decatur, can't remember the name, that boiled huge pots of crawfish. The pot was located either inside an open window, or outside the window and swung in when it was time to serve those lovely critters. And yep, it is more of a country type thing, but it sure is fun to have one. Where I live in Alabama, our butcher gets boiled crawfish from a supplier in LA. Wish I know what the supplier's name was because they are some of the best boiled crawfish I've ever had. There's some spice in them that really jazzes them up.

                        1. re: cajungirl
                          r
                          roro1831 RE: cajungirl Mar 14, 2008 10:38 PM

                          Boiled crawfish not in itself traditional?????? My family has been having crawfish boils for 40 years...and that's just in my lifetime. Whether a restaurant serves them for a sit down dinner is not the point, he's going to a crawfish boil, not a restaurant. My family is from Gramercy so I guess that qualifies at country, but my folks were born and raised in New Orleans, so crawfish are a part of my legacy and every Friday during lent my mother would pick up 20 pounds for the four of us, so I think that qualifies as tradition.

                    2. l
                      localfoodie RE: french roast Mar 13, 2008 01:24 PM

                      More Beer

                      1 Reply
                      1. re: localfoodie
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                        MsAnnaNOLA RE: localfoodie Mar 15, 2008 05:40 PM

                        You took the words right out of my fingers.

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