According to Cajun Boils, no party is complete without crawfish. Its staff, led by a New Orleanian specializing in crawfish boils, boil hundreds of pounds of the delectable crustaceans for all sorts of events, from weddings to weekend nights out.

Its Austin-based boils complement the crawfish with potatoes, corn, and garlic, emulating classic New Orleans–style meals right down to painting a fleur-de-lis on each crawfish shell. The cooks also host the occasional crab boil, and cook up seasonal specialties such as jambalaya, roast pig, and frog legs.