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Travel

Wander Minnesota: Crawfish Boil

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Amy Rea Amy Rea
Amy Rea is a freelance writer and author of Minnesota, Land of 10,000...
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Ideally, the weather would have been better last Saturday for the first of Cajun 2 Geaux’s outdoor crawfish boils (there are more to come, and pre-registration is required; see the end of this post for details). But even on a chilly, cloudy day, it’s hard not to feel festive when the Cajun-themed truck begins cooking.

(credit: Amy Rea)

(credit: Amy Rea)

It takes a mighty big vat to cook a crowd-sized portion of crawfish, shrimp, Andouille sausage, corn, and potatoes.

(credit: Amy Rea)

(credit: Amy Rea)

The truck itself, which is licensed in both Minneapolis and St. Paul, had several menu offerings for those too impatient to wait (or who had sadly not pre-registered for the crawfish feast). We bided our time with some of the best sweet potato fries I’ve ever had, with spicy dipping sauce.

(credit: Amy Rea)

(credit: Amy Rea)

And since this particular crawfish boil was at Harriet Brewing, it seemed only right to enjoy a beer as well. Note: the upcoming boil also takes place at a local brewery.

(credit: Amy Rea)

(credit: Amy Rea)

Finally it was time for the food to be delivered.

(credit: Amy Rea)

(credit: Amy Rea)

In true crawfish boil style, this was no stuffy event with a plate delicately arranged with an eye to presentation.

(credit: Amy Rea)

(credit: Amy Rea)

Nope. This was a true feast. Crowd ’round and help yourself.

(credit: Amy Rea)

(credit: Amy Rea)

There was more than enough for everyone. We were reminded several times to not eat a crawfish if the tail wasn’t completely curled up—straight tails mean the crawfish was dead before it was boiled, and not good for human consumption.

(credit: Amy Rea)

(credit: Amy Rea)

But oh, the crawfish with curled-under tails are a treat like to no other. They’re not all that difficult to eat, although they are messy. Simply remove the tail, pry out the meat inside it, dip it in the sauce provided, then suck the juices out of the head. Really. It’s good stuff. They’re boiled not just in plain water, but in a heavily seasoned broth involving either Zatarain’s or Swamp Dust seafood boil seasonings.

As the Cajun 2 Geaux chef Tim Glover frequently reminded us, “Suck the head and pinch the tails.” Ask for a side of butter for your shrimp, and you’re all set.

The next available boil will be at Pour Decisions in Roseville on June 15. Register here no later than June 12 to be sure of a spot.

What else is happening in our state? Be sure to check out the 10 p.m. Sunday night WCCO newscasts, where you can learn more in the weekly segment, Finding Minnesota.

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