Excalibur Crawfish Boil

Take a look to learn the proper way to eat a Cajun crawfish.

This spring Excalibur Exhibits hosted its annual crawfish boil for customers and employees at our offices and warehouse. Over the years, this lively event has become a company tradition. Our president Peggy Swords hails from New Orleans, and she’s always delighted to share this wonderful home state treat with everyone.

Lots of customers came early and stayed late to sample the Cajun style luncheon, which included heaps of crawfish, corn on the cob, boiled potatoes, spicy sausage and beverages. And a hungry bunch they were—these folks consumed nearly 450 pounds of crawfish that two Louisiana chefs cooked onsite!

Etiquette says dispense with etiquette when devouring these little morsels. Just tuck in a bib, use both hands and dig into the spicy treats! It can be a bit messy eating them, but the taste makes it well worth it!

Most folks may not know too much about crawfish except that they like to eat them. Crawfish, which don’t actually come from the sea, are a freshwater shellfish that those in Louisiana consider a delicacy. They resemble tiny lobsters but are more tender than lobsters and have a unique taste. Commercially raised, the crustaceans are an important Louisiana industry. In fact, most crawfish eaten in the U.S. are from Louisiana.

Peggy Swords

About Peggy Swords

Peggy Swords is the founder and president of Excalibur Exhibits, a $10 million Houston-based exhibit manufacturing and production corporation. Excalibur Exhibits designs, builds, delivers, assembles and disassembles as many as 300 exhibits per year. Swords was named as a finalist for NAWBO Houston 2003 Woman Business Owner of the Year and 2005 Enterprising Woman of the Year Finalist. Additionally, Excalibur Exhibits is a five time member of the Inc 5000, a three time member of the LSU100 and a two time member of the Houston Fast 100, a list of fastest growing privately held companies.