The Louisiana festival tradition of boiling crawfish with corn, potatoes, and seasonings outdoors is a crawfish boil.
A crawfish boil is a communal Louisiana meal in which live crawfish are cooked in a large pot of seasoned water, often with corn on the cob, potatoes, onions, garlic, and sausage. The cooked food is drained and commonly spread over a long table for guests to peel and eat by hand.
Crawfish boils are especially associated with Cajun culture and spring gatherings, although they are enjoyed throughout Louisiana and neighboring Gulf states. Spices may include cayenne, paprika, bay leaves, and commercial seafood-boil blends.
A crawfish boil differs from a low-country boil, whose regional versions often center on shrimp and may use different seasoning traditions. The Louisiana version is defined by crawfish as its signature seafood and by its social, outdoor presentation.