Among crawfish boilers, there are the old sages calmly proceeding with the process they’ve always used, perhaps inherited from their forebears.

Others are technicians, who approach the task as a scientific inquiry and may as well be wearing lab coats.

And then there are wild ones, those for whom the crawfish boil is not a task to be completed but a passion to be pursued.

They leap to the work, purge with purpose, and say they have secrets but then giddily divulge them while proffering a sample from the pot.

Spend a little time around Steven Boulet, maybe just across the counter at his Metairie restaurant and seafood shop @bontempsboulet , and it’s clear he belongs to that last category.

He’s a man who seems gleeful to have found his calling and is living it to the hilt.

The result is superlative boiled crawfish at Bon Temps Boulet’s, and some surprises from the barbecue smoker as well.

Here’s a look around, with photos by the great @davidgrunfeld . Link in my bio has the full story

#wherenolaeats #igersneworleans #nolaeats #nolafoodie #nolafood #neworleansfood #crawfish #metairie Less