12.353 Seafood Boil

Cycle 12 – Item 353

24 (Fri) December 2021

Seafood Boil

2.0

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with the Family

Zatarain’s is an American food company.  Specializes in New Orleans-style packaged seasoning products.  Founded 1889.  Currently part of the McCormick empire.

I can’t recall where or when I’d purchased a box of Zatarain’s signature Crawfish, Shrimp & Crab Boil in Bag, probably in the Philippines, probably after my family had joined me in 2016.  In any case, it was sitting in my freezer for years, never got around to trying it.  When we left Manila in 2020, I left behind 99% of the food items (not that much, due to careful apocalypse planning), but packed the Zatarain’s, loathe to let it go to waste (not the product itself, but all that storage time).

So, at long last, here it is.

Seafood Boil is an American dish.  Typically a mix of crawfish + shrimp + crab, along with corn + potatoes, sometimes smoked sausage, boiled together in a large pot of seasoned water, drained and served in a huge pile, eaten with hands.  Popular at community gatherings, such as fund-raisers, tailgating parties, and holiday celebrations, where cost, convenience, and fun are critical – the event itself is also referred to as a “boil.”  Often attributed to the American South, especially Louisiana and Cajun culture.

Meh.  In fairness, the seafood that I used was kind skimpy.  But the boil packet didn’t provide as much punch as hoped – maybe it lost something after all those years on ice?   What an anticlimax.

(See also GLOBAL FOOD GLOSSARY)

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