This Is the Best Crawfish Boil in New Orleans, According to a Super Bowl Showdown

“You’re not from everything here, isn’t it?” It was a reaction of more than a few local residents when I made my first boiling crayfish in New Orleans – right before they intervened kindly to demonstrate how to hack crustaceans and suck meat. Here people grow, gathering around the acidification of seafood, feeling at home with bibs, wet wipes and paper towels that require this favorite tradition.

This common spirit made the inauguration super -cap pepsi on Friday boil with such a blow to the Voldenberg Park. The brand of soda invited the public to vote on the Internet for their favorite of eight seafood restaurants in New Orleans – seafood Crawlins, seafood Deeite, Dock Café, Melba’s Po Boys, Mrims’s Kitchen, Peace Crabcakes, Pralees and Williams Seafood & Po Boy-native with 13 January, with the two best applicants, advancing for living preparation.

The finalists, Crawlins Seafood (from the suburbs of Territown) and the kitchen of Mr. Shrimvat, cooked hundreds of crayfish, corners and potatoes, accumulating them high on plates, which disappeared faster than the teams could give them. From 12:00 to 14:00, the park on the embankment was buzzing with a live jazz, while the enthusiastic participants hacked crayfish, corn on cobs, danced and voted, dropping tokens into the voting from the vote.

On stage, four star judges tried seafood when the crowd chanted: “Saw the head!” The panel included Jacksonville Jaguars Brian Thomas, the former Super Cup champion Andrew Wiwort and chef Damaris Lennon Phillips, winner of Food Network Star 9 season.

“Being from Louisiana, we are all gathering together on seafood. Seeing that good food and drinks could make for the community, it was so great to be part, ”said Thomas, Jr., former athlete LSU.

CRAWLINS co-founder Jimmy Nguyen gave a boil in the style of Viet June, deploying corn and garlic potatoes and potatoes along crayfish and shrimp. Meanwhile, the founder of Mr. Sriske, Larry J. Thompson Jr., went to boiling in the style of Creole in style, emphasizing that “you should have this taste within seafood; It cannot be at the top. ” Both manufacturers who grew up in seafood turned their own traditions into the well -known concepts of the restaurant, citing love as a key component.

Ultimately, Mr. Rimp took home a trophy and a monetary prize of $ 10,000, and Phillips announced the taste so irresistible that it licked from his fingers is an ideal reminder to open this wet package for disposal before delving into it. next boiling.