Houston Chronicle by Emma BalterApril 15, 2020
We can’t have a proper crawfish boil right now with all our friends, but we can still order the bugs to go from local restaurants and reminisce about the good ol’ days. We asked Houston chefs to share what their favorite crawfish boil sidekick is. Here’s what they said.
“Corn is my favorite because it absorbs all the flavor. On a spicy batch, you better believe the corn will be the spiciest part.†— Chris Shepherd, Underbelly Hospitality
“For vegetables actually in the boil, I like corn, potatoes and artichokes the best. I love how they soak up the spices! Corn adds a bit of crunch, and I just think artichokes are a great addition to the flavors. My favorite addition outside the boil is cole slaw. It gives a nice cool bite to take the edge off the spice of the boil, and a nice contrasting crunch. And why not add an ice-cold Saint Arnold!†— Hugo Ortega, Hugo’s
“I am a purist when it comes to my boiled crawfish. I’m from New Orleans and while I’ve tried and enjoyed several from other cultures I run home to Momma when left to my own devices. Zatarain’s boil and let the bugs soak it up. No seasoning on outside for me and my wife Robin. That said, beyond the classic corn, potatoes and onions, I like to add carrots to my boil, an influence from my days learning classic court bouillon in French kitchens.†— Alex Brennan-Martin, Brennan’s of Houston
“El Hefe, a German Hefeweizen style beer brewed by No Label Brewing Company in Katy.†— Alex Au-Yueng, Phat Eatery
“Artichokes are delicious in a crawfish boil. Asparagus, mushroom ... we throw every single vegetable that we might have in the fridge. I've done a brisket in my boil.†— Cuc Lam, Yelo
More:
https://preview.houstonchronicle.com/dining/houston-chefs-share-their-favorite-crawfish-boil-15202562
