17th Annual Crawfish Boil

Parker Inabnet, CFP® |

Growing up in south Louisiana, I developed a deep love for hunting, fishing, and waterskiing the rivers, bayous and lakes throughout my home state.  As a boy, my friends and I spent summer days exploring the swamps in my flatboat and looking for different critters to catch and even keep some as pets. My friends and I would often catch crawfish and contribute these to the many seafood boils we had as children. 

Since moving to Colorado in 2004, our firm has shared a bit of Louisiana culture by hosting an annual Crawfish Boil for clients and friends.  It is one of the highlights of the year as we gather to celebrate the beginning of summer, see friends, listen to live music, and of course, enjoy the delicious food. Our Crawfish Boil menu typically includes 250-300 lbs. of crawfish, 75 lbs. of gulf shrimp, 150 lbs. of vegetables (referred to as the “fix n’s”), chicken gumbo, jalapeno cornbread, alligator sausage and more.  A common question from our guests is: “when did crawfish boils begin?” From what I have been told by others, and based on my own research, Native Americans living in the Louisiana territory first fished for “mudbugs” using reeds covered in deer meat. Throughout south Louisiana, the early French settlers in the 1600’s started using the red crawfish as their symbol -- the feisty crawfish who raises its claws in defense instead of backing down.  This symbolized the local tribes’ resilience and power.

In the 1700’s, Acadians, now called Cajuns, arrived from Canada and settled along bayous. At that time, crawfish were eaten mostly out of necessity.  However, by the 1800s, the Acadians began changing lobster recipes from their Canadian roots to suit the smaller crustaceans. As more people moved to Louisiana, New Orleans become one of the fastest growing American cities and a major commerce center because of its strategic location near the mouth of the Mississippi River.  Once the local restaurant owners in the “Big Easy” caught on, Crawfish dishes became synonymous with Louisiana cooking. 

Through the many crawfish boils I have attended, I fondly recall the many relationships that were created and fostered because people spent intentional, quality time together.  In some ways, this simple recipe for comradery has helped to define and develop the ways that I spend time with our clients and with my team members at I.M. Wealth Care, LLC. For any of our clients outside of Colorado, we would love to have you visit the boil soon.  Let us know if you ever visit Colorado in early June- we won't want to miss you!