When I first came to South Louisiana back in 1978, I learned many valuable lessons about food and customs. One of those lessons has to do with all the wonderful goodies that are boiled right in with the crawfish; including potatoes, corn, mushrooms, onions, cauliflower, and smoked sausage. Do you have any idea why they throw in all that extra stuff? It’s so newcomers will eat more of that and the veterans will have more crawfish to eat! To this day, I eat more of the “extras” than I do the actual boiled crawfish.
This sauce is not for dipping crawfish. It’s for dipping the extras, like potatoes, mushrooms, and crackers. Mmmmmm. Mixing those flavors with the spicy boiling seasonings is just amazing. There is nothing else like it around that I know of. Not even a shrimp boil offers the same flavors.
Would you like the recipe? There’s nothing to it, and again, you can make it any way you like. Any proportions will do, depending on whether you like more mayonnaise flavor or more ketchup flavor; whether you like your dipping sauce spicier than the food items is up to you. So I’ll just show you the basics, and you can mix it up any way you like.
Today is the first day of Spring, and in honor of that, I feel a contest coming on with a very springy prize waiting at the end of it!!!!!