The communal outdoor feast where crawfish are boiled with spices is called a crawfish boil.
A crawfish boil is a Louisiana Cajun and Creole tradition, especially associated with the Gulf Coast. Crawfish are cooked in a large pot with strongly seasoned water, often alongside corn, new potatoes, onions, and garlic. Smoked sausage, mushrooms, lemons, and hot peppers may also be added.
The finished food is usually drained and spread across a newspaper-covered table, turning the meal into a casual communal event. Guests commonly peel the crawfish by hand, and a designated “boil master” controls the cooking order, timing, seasoning, and soaking period.
A crawfish boil is one kind of seafood boil. Similar gatherings use shrimp or crab, while regional events such as a Lowcountry boil use different ingredients and milder seasoning. A fish fry is a separate gathering centered on fried fish, and a lobster bake traditionally uses a different cooking method.