A few Lundi Gras boil tips for great crawdads

This crawfish boil was held at Colby Unger’s home in Luling.

Calling it the Lundi Gras boil, Colby Unger’s get together is about Hahnville High School friends reuniting every year and having fun.

Yes, but it’s about the crawfish, too, and especially after Mardi Gras where they top the menu with people observing Lent.

Five years consecutively, some students from the Hahnville High School Class of 2013 have held their reunion and always over a crawfish feast that has grown from nearly 15 people to more than 30 at Unger’s home in Luling on Feb. 12.

“We started the year after graduating from high school and it was a way to get together and catch up,” Unger said. “We’re all close friends who grew up together.”

The crowd has grown, as well as the crawfish poundage, up from 60 pounds the first year to 180 pounds this year.

This year’s boil got even tastier when they used seasonings at this boil that was won last year from a Louisiana Fish Fry products contest. Unger said he won when their photo was chosen among the top 10 when the public gave it the most “Likes.”

The prize was perfect for the Lundi Gras boil.

Unger won cases of seasonings that included powdered crab boil, cayenne pepper and liquid boil.

This year’s crawfish was treated like royalty.

They were bathed in hot water, pampered with prize spices and then served to Unger’s family and friends.

So, in honor of the Lundi Gras boil and all who observe Lent or just love crawfish, Unger has provided his crawfish boil recipe.

He also offers these tips for best boiling and added he likes to “pass a good time” while he’s doing it.

Bring the water to a boil, add the crawfish and then bring the water back to a boil (time will depend on the amount of crawfish). Once the water is boiling again, cook for about two to five minutes.

Once done, cool down the crawfish by adding ice to the water or using a hose to spray the top of the crawfish and pot so they sink to the bottom, Unger said. Let them soak 20 to 30 minutes, but he advised the longer they soak the better they are.

When they’re done, spread them out on the table and then it’s time to eat.

And now comes the most important ingredient to their reunion – “It’s always a good time to hang with your old buddies.”

Unger’s friends at the boil.

About Anna Thibodeaux 1926 Articles
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