Brisketexan
1,000+ Posts
Okay, we are contemplating having a crawfish boil at our house in mid-May.
Aside from the issues with the standard fare (crawfish, corn, taters, sausage and/or hot dogs for the kids, all tossed in the pot), the real question is about the "other stuff." That is, the grub for folks who don't eat crawfish.
I usually count on about 2 lbs per person who attends. HOWEVER, that is not 2 lbs per person who actually eats them. For the light crawfish eaters, I plan on 2-4 lbs a person, and for the REAL eaters (about 6-8 of us), I count on about 7 lbs per person. When I count in the folks who won't eat any, it usually works out to about 2 lbs a person, with some always leftover (to go into the etouffe the next weekend, of course). But the point is that I need to feed the rest of the crew.
Last year, we had a small group, and I just cooked some burgers. We're probably going to have 50-60 folks this year, so F that. I want something that I can cook the day before and then serve that day after heating back up.
A pot of chicken and sausage gumbo -- solid, and easy, but there are still plenty of folks who just don't like cajun grub, so this may not do.
Hot dogs and potato chips -- easy, but this is kind of a copout methinks.
Picadillo or chicken fajitas -- These are easy, but tasty, and will surely be reasonably popular.
I'm kind of leaning towards the taco approach, if for no other reason than I am a Mexican Coonass, so this will be a meal fit for my total ethnicity (although I will just be eating crawfish).
Pescado Rojo volunteered to make some jambalaya, which I think is a solid choice, but are there any other suggestions that I haven't considered? And no, I won't be doing barbecue, because if I do, it would be so damned good that too many folks might skip the crawfish and just eat brisket.
Aside from the issues with the standard fare (crawfish, corn, taters, sausage and/or hot dogs for the kids, all tossed in the pot), the real question is about the "other stuff." That is, the grub for folks who don't eat crawfish.
I usually count on about 2 lbs per person who attends. HOWEVER, that is not 2 lbs per person who actually eats them. For the light crawfish eaters, I plan on 2-4 lbs a person, and for the REAL eaters (about 6-8 of us), I count on about 7 lbs per person. When I count in the folks who won't eat any, it usually works out to about 2 lbs a person, with some always leftover (to go into the etouffe the next weekend, of course). But the point is that I need to feed the rest of the crew.
Last year, we had a small group, and I just cooked some burgers. We're probably going to have 50-60 folks this year, so F that. I want something that I can cook the day before and then serve that day after heating back up.
A pot of chicken and sausage gumbo -- solid, and easy, but there are still plenty of folks who just don't like cajun grub, so this may not do.
Hot dogs and potato chips -- easy, but this is kind of a copout methinks.
Picadillo or chicken fajitas -- These are easy, but tasty, and will surely be reasonably popular.
I'm kind of leaning towards the taco approach, if for no other reason than I am a Mexican Coonass, so this will be a meal fit for my total ethnicity (although I will just be eating crawfish).
Pescado Rojo volunteered to make some jambalaya, which I think is a solid choice, but are there any other suggestions that I haven't considered? And no, I won't be doing barbecue, because if I do, it would be so damned good that too many folks might skip the crawfish and just eat brisket.
