You don’t have to live in Louisiana to enjoy a great crawfish boil. These food-and-friends get together's are common throughout the Pelican State, but variations on the crawfish boil are also big throughout the Gulf and Atlantic South (where they’re known as “low country boils” and participants enjoy what’s called frogmore stew), the Mid-Atlantic (where they hold “crab feasts”) and New England (with clam boils or traditional clambakes on the beach). There’s even a similar tradition on the Bay of Biscay in France, where mussels are common and they hold a huge “Éclade des Moules.”

There are three things all of these feasts have in common:
• amazing boiled seafood (along with corn, potatoes, onions and other goodies)
• a festive crowd having a great time, often with live music and dancing
• an abundance of cold beverages

Beer and soda match perfectly with crawfish – and whenever you find beer and soda at an outdoor gathering, you know that people are going to need custom printed koozies. It doesn’t matter whether we’re talking about huge festivals like the Breaux Bridge Crawfish Festival in Louisiana (one of the top ten food events in the nation according to USA Today), the “Crawfest” held at Tulane every April, the Beaufort Water Festival in Maryland, or more small-scale gatherings for the family, office or neighborhood. Everyone will be enjoying their cold beverage of choice, and they’ll need can koozies to hold their drinks.

If you’re putting together a crawfish boil, custom koozies to fill that need are the ideal way to dress up the event while promoting your company or organization, or to give guests the perfect souvenir of a blowout party to remember. Express Imprint makes it simple to order whatever quantity of can coolers or stadium cups you’ll need, in a huge variety of colors and sizes complete with your logo, name, and event date imprinted on both sides. You can even customize your Koozies to promote the next year’s crawfish boil so attendees will have a permanent reminder to come on back for another great time. Ordering imprinted can coolers and cups online from Express Imprint is simple and convenient and only takes a few minutes, and you can have your custom-designed koozies on the way to you in just a few days.

Thinking about staging your very own crawfish (or other seafood) boil? It couldn’t be easier.
1. Find a location – a large venue large enough to hold your expected number of guests is a must. Outdoor locations are traditional, but indoor locations will work as well.
2. Buy the crawfish – a guest will usually consume between three to five pounds of crawfish, while some may eat as many as ten pounds. 30-40 pounds will usually be enough for ten guests, and you can go from there. You must cook crawfish while they’re still alive, so either find a local source or order them online from a company which offers overnight shipping.
3. Buy the extras – it’s up to you what else you’d like serve, but corn and potatoes are the most traditional accompaniments. You’ll also need seasonings (often Cajun spice packets, cayenne, hot sauce, salt and hot sauce, about one pound of seasonings per ten pounds of fish) – and any other fish or meat you want to include, such as shrimp, crabs, sausage or even lobster up North. Don’t forget the beverages, the plates and utensils, and of course, the koozies.
4. Line up the stove and pot – for outdoor crawfish boils you’ll want a propane stove, although you can also cook indoors. The pot should be “double” the size of what you’ll be cooking, for example a 40 quart pot for 20 pounds of crawfish, although you can also cook “in shifts” if you can’t find a large enough pot.
5. Cook – boil enough water to fully cover the ingredients, add the food and spices, and then let everything boil for five minutes. Then soak the food in the seasoned water for half an hour – and serve!
Don’t forget traditional local music to set a festive mood, and be sure leave enough room for guests to get their groove on after they’ve have a few drinks (held in your custom can coolers, naturally). You’ll have a crawfish boil to remember.