Classic crawfish boil, Malaysian style, with potatoes, corn, and garlic

We’ve fallen in with a group of Texan and Louisianan folks here, a fun, rambunctious group that keep us laughing and on our toes.  Last weekend they got their hands on some crawfish (around 80 pounds, I think), and so naturally a party developed.  Whenever there are multiple propane burners topped with giant 15-gallon pots, you can pretty much count on the hubby and me being a part of the fun.

Our little Malaysian crawfish friends are starting to get an idea of what’s about to happen, and are either clustering for warmth or trying to make a break for it

If you’ll recall, two Saturdays ago I spent the day up to my elbows in a gallon of mayonnaise to make a remoulade sauce for 170 people.  For the crawfish boil, we had significantly fewer guests (just 16), so I had to scale that recipe wayyy down.  It turns out that a cup of mayo just isn’t nearly as fun to mess around with, but at least the sauce yield filled a much more reasonable Tupperware container.  The last time, I was practically swimming in the stuff.

The boil made us feel totally at home.  What could be better than a group of friends, getting together and eating buckets full of seafood? Unless, of course, we’re talking about actual home.   This past week, in addition to entertaining some visitors, we’ve been gearing up for a big trip back to the U.S.  By the end of next month, we’ll have stopped in 6 cities on two coasts and also visited two cities in China.  I hope we’ll be stopping in your neck of the woods for a meal.  And a hug, of course.

Blogging will be light while we’re on the road, and I look forward to running towards America with my arms outstretched — straight into a plate of enchiladas.  After I recover from my Mexican food blackout, I’ll make sure to come back and regale you with stories and photos.

See you soon!