Crawfish Boil, Pennsylvania Style

Over the weekend, I flew to Pennsylvania to play a gig at a crawfish boil.  You read that right: a crawfish boil in Pennsylvania!

The hostess of the boil was Denise, a New Orleans native who moved to Lafayette for college and didn't leave until 4 years ago, when her husband Kerry was transferred to the Pittsburgh area.

I was hired to play Cajun music, and one of Kerry's bowling buddies, originally from Cut Off, Louisiana, helped boil the crawfish.  So I guess you could say that the Cajun boys were taking care of the two most important part of the event: the music and the seasoning!

Speaking of seasoning, several bottles of Zatarain's were shipped in, along with several sacks of crawfish (from the Alexandria area).

The crowd was mostly made up of friends of Denise and Kerry (about 70 people attended), and most of them met through the local country club.

Denise, Steve and I did our part to show the first-timers how to properly peel the crawfish (though some of them refused to even touch a crawfish!!), and it didn't take long for them to realize how good a crawfish boil could be!

Denise provided dessert cooked on the fire pit outside: Bananas Foster!