Black Restaurant Group loves to host a crawfish boil and if we are putting on a party, you know its going to be epic. During the spring months of April, May, and June you will catch at least one of our restaurants throwing down on a good ole' fashioned, Louisiana-style boil that includes spicy peel-and-eat shrimp, gator, corn, potatoes, and homemade andouille sausage. The feature is of course, the star of it all, authentic, live Louisiana crawfish. Whether you call them crawfish, crawdads, crawdaddys, or mud bugs, you can't go wrong when you use live, fat, select size crawfish for your boil. Finding the best ones outside of the state of Louisiana is not always as easy as you might think. The folks in the bayou are quite fond of their local fare, and usually the fattest bugs are reserved for card-carrying members. Lets just say, it pays to know a guy.
Enter Jamie Guidry. Jamie is the son of Louisiana chef Todd Guidry and has started a company, Crawdaddy's LLC, running crawfish from select spots in Crowley and Dulac, LA all the way back to D.C. once a week during the season. Jamie and his family are from Louisiana and have rooted connections there that aren't open to everybody. Fortunately for us, Jamie uses his connections to deliver only the best and sweetest bugs available, ones that previously would not have crossed state lines. Jeff Black restaurants offer these delicious critters in the proper style, seasoned with secret spices and served in boil-basket, family style fashion. We won't share just exactly what spices are used in making these buttery bugs mouth-watering, but we are proud to have a true bayou guy providing us with the most important ingredient; great product. Jamie's bugs really are the sweetest crawfish I have tasted. The next time you hear crawfish boil at one of the Black restaurants, get your ticket early. We will get you in on the tasty 'secret' as if you were a true Louisianian. Just don't call them crayfish.
Black Restaurant Group loves to host a crawfish boil and if we are putting on a party, you know its going to be epic. During the spring months of April, May, and June you will catch at least one of our restaurants throwing down on a good ole' fashioned, Louisiana-style boil that includes spicy peel-and-eat shrimp, gator, corn, potatoes, and homemade andouille sausage. The feature is of course, the star of it all, authentic, live Louisiana crawfish. Whether you call them crawfish, crawdads, crawdaddys, or mud bugs, you can't go wrong when you use live, fat, select size crawfish for your boil. Finding the best ones outside of the state of Louisiana is not always as easy as you might think. The folks in the bayou are quite fond of their local fare, and usually the fattest bugs are reserved for card-carrying members. Lets just say, it pays to know a guy. 
Enter Jamie Guidry. Jamie is the son of Louisiana chef Todd Guidry and has started a company, Crawdaddy's LLC, running crawfish from select spots in Crowley and Dulac, LA all the way back to D.C. once a week during the season. Jamie and his family are from Louisiana and have rooted connections there that aren't open to everybody. Fortunately for us, Jamie uses his connections to deliver only the best and sweetest bugs available, ones that previously would not have crossed state lines. Jeff Black restaurants offer these delicious critters in the proper style, seasoned with secret spices and served in boil-basket, family style fashion. We won't share just exactly what spices are used in making these buttery bugs mouth-watering, but we are proud to have a true bayou guy providing us with the most important ingredient; great product. Jamie's bugs really are the sweetest crawfish I have tasted. The next time you hear crawfish boil at one of the Black restaurants, get your ticket early. We will get you in on the tasty 'secret' as if you were a true Louisianian. Just don't call them crayfish. 
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