History of the Seafood Boil Part 1

Seafood Boil


When Louisiana found itself filling up with newcomers, the traditions of this region’s food began to pop in a way that would not soon be forgotten. Because somehow they took all the heat and the energy and the flavor in the air and condensed it down into one swirling pot. The generations since then have taken the region's style on the road and have seen the classic practice implemented in countless ways across the nation. 

But for this month, we’re zooming in on where it all started for this tradition — and that’s in the steamy state of Louisiana. 

In the mid-18th century, the Acadians of Canada found themselves moving southward to avoid political turmoil. And like many of the great innovators of history, they were the underdogs. So, they took that pressure that they were living in and turned it into something beautiful. Something that could bring the whole neighborhood together. Something that could keep them fed. And keep them talking. 

It was the seafood boil. 

While crab and lobster are certainly on the menu, it's crawfish that have truly solidified what it means to host a Cajun seafood boil. The most pause-worthy feature of these feasts is that the pot is often so massive, it needs to be latched to a truck in order to make its way to the party. (That’s a Mr. Stick’s-approved method of transportation if we’ve ever seen one.) Even the more minute details are unique to the region — like no utensils allowed. Yes, the more people destroying these beautiful shellfish with nothing but their bare hands, the better. On nights like these, Cajun music bounces around the air, people drench themselves in seafood, terrible jokes are told, real laughter is shared, but the only thing missing... Mr. Stick’s “Just Add Butter” Seafood Seasoning. 

Yes, it’s time to make history. Bring a bottle to the next boil. 

But until the rest of the world catches up to you, try dipping your crawfish in some Stick’s blessed butter on its way out the pot. Or just pour that lemon-and-garlic melted goodness straight into the mix. Doesn’t matter so long as it's a truckload, and no forks are even seen in the making of this meal. 

Tune in next month as we continue our buttery tour of the American Seafood Boil — region by region. Stick by stick.