Crawfish - Crayfish - Crawdad - Mudbug Recommendations

[NitroGen]

What do you call them?

Any restaurants in the valley that you recommend?

Are there any local festivals that you would recommend for others to attend?

Have talked about throwing a Crawfish Boil for friends and family for YEARS and have decided to stop talking and start making plans to do it.
- As they are not yet in season, what month is best for a boil?

- What purveyor(s) do you recommend for live USA grown for irport or purveyor pickup or home delivery?

-What is the best size to order for a boil?

- Do you have any boil recipes that you would be willing to share?

- Am planning on brewing an Imperial IPA for the boil...any other beer styles you would recommend?

Lets see..Corn..check..Red Potatoes..check..a band..working on it..any recommendations on where to get andouille sausage?

An I missing anything?

Thank you for reading!

[hillary41]

Baby Kay's in Central Phoenix is a really great Cajun place, in the same strip mall/ shopping center as the Trader Joe's and My Sister's Attic. They're not too pricey, and I know they do boils during the crawfish season - they also have a Yelp coupon (if you check-in on Yelp, you get 15% off)

[Rubee]

<What do you call them?

Any restaurants in the valley that you recommend?

Are there any local festivals that you would recommend for others to attend? >

I call them crawfish and have seen them live in season at Lee Lee's.

For a local restaurant, I've heard good things about Flavors of Louisiana in Avondale.
http://flavorsoflouisianacajun.com/

For festivals, there is the Great Cajun Cook-Off. Usually in November, but changed to the spring.
http://blogs.phoenixnewtimes.com/bell...

[Rubee]

Can't seem to edit my post, but wanted to add another restaurant that I've had on my to-try list when it moved to Peoria - Beauregard. They have a crawfish boil on Saturdays. In fact, I think we're going to check them out later today, thanks for the reminder!

http://beauregardfoodco.com/

[NitroGen]

Thank you much for the information!

[kittyfood]

They're called crawfish and you need to consult the New Orleans board. It is possible to have them flown in from Louisiana, but to get enough for a crawfish boil would be pricy. There, they use a huge pot over a propane burner in the back yard, and the live crawfish must be purged with cornmeal for several days before cooking with lots of Zatarain's carb boil. You may be able to purchase frozen ones in the Valley -- check the Asian markets -- but those should be used in other dishes, not eaten whole, and the flavor will not be very good. Most of those are from China.

As for andouille sausage, order it from Jacob's in La Place, Louisiana. The shipping costs more than the meat, but it's authentic.