5 Nights with NOLA: Crawfish + Cocktails

Guest chef Chris Wilson of Emeril’s Homebase preps the traditional New Orleans crawfish boil.

New Orleans band Sweet Crude provides the tunes for the outdoor soiree at Empire State South.

Chef Wilson presents tables full of Louisiana crawfish complemented by brussels sprouts, mushrooms, corn, potatoes, sausage and lots of flavor.

Guests aren’t afraid to get their hands dirty as they dig in to this well-loved Cajun tradition.

Guests sip on the Bon Temps Punch from Empire State South’s Kellie Thorn, made with cognac, Old New Orleans Rum, sherry, pineapple, ginger liqueur, and spiced demerara.

Sam Craft of Sweet Crude entertains the crowd.

Laughs are shared over Abita beers, a crawfish boil staple.

Guests mingle as the good times roll.

The perfectly seasoned crawfish boil spread, served over the Times-Picayune.

Lauren Cason, Director of Marketing & Communications, New Orleans CVB, with Maria White, Communications Coordinator, New Orleans CVB.

A classic Crescent City crawfish boil makes for a good Sunday with friends in Atlanta.

Cheers to three hundred years of New Orleans!