This Memorial Day weekend, we’re having a crawfish boil! If you haven’t ever had one, or any kind of seafood boil, I’ll tell you that it’s the most fun ever. Simple, rustic table settings, great music, and festive food are the key ingredients to making a memorable holiday meal for your loved ones and friends. It takes just a little preparation, a tad of creativity, and some hungry folks to create a merry event. Let the party begin! And it's Tablescape Thursday, too.
The foundation of any “boil” table is plastic, then newspaper. If you don’t have a plastic-coated tablecloth, black plastic bags will do. They will cover and protect your table when the contents of your boil are poured in the center. Newspaper will soak up the juices and keep them from dripping, and dangit, it’s just cute.
Who could resist these adorable lobster (crawfish?) butter dishes? One of my favorite thrift store finds, they are placed atop blue bandanna-print melamine plates. My charming rick-rack napkins are on the table for today’s photo shoot, but we’ll probably stick with the Cajun tradition, paper towels, when we’re eating our crawfish!
Blue bandanna-print plates, from JoAnn’s a few years back, bring this holiday’s color to our table. The MS rick rack napkins were from a while ago too, as are the lucite flatware from Ross.
Since this dinner hasn’t happened yet, y’all get to see my grocery purchases used as decorations today. Our picnic basket holds some delicious Abita Root Beer and Zapp’s famous Cajun Crawtator potato chips, both made in Louisiana
Two more Cajun favorites, Tony Chacere’s Creole Seasoning, and Tabasco, will spice up our festive fare.
All of these will be added to our boil: potatoes, corn, onions, fresh Italian parsley, lots of garlic, and lemon. I’ll also be making this delicious bread pudding from Paula Deen, another Cajun tradition – yum.
As usual, I don’t like to purchase a prepackaged seasoning, but prefer to make my own special blend for our boil. Here’s what will be going into our pot: lots of freshly purchased ground cayenne, whole dried chiles, a good amount of Tony Chachere’s Creole Seasoning, and plenty of salt and pepper. We’ll layer fresh handmade sausage from our local Newflower Market, the vegetables, and then of course the crawfish. It all gets cooked in our big turkey fryer outside, but a smaller batch could easily be made in a large stock pot on the stove.
We’ll light lots of vintage punch cup candles, to add ambience to our festive evening.
And if you have leftover crawfish, be sure to try my Crawfish Etouffee. It’s even more delicious with fresh crawfish than frozen.
My wish is for your family to have a joyful and reflective holiday, full of fun and friends! Visit Susan's Tablescape Thursday here.
Love to all,