Yes, Crawdaddy!

Louisiana crawfish get ready for an epic road trip, and guests get ready for an epic seafood boil.

Homemade Southern crawfish boil with bright red crawfish, potatoes, sausage and bright yellow corn on a wooden table .
Get ready to suck some head. / Copyright: Brent Hofacker

If anything good came out of 2020, it was Cattivella’s inaugural crawfish boil. Last March, owner and chef Elise Wiggins trucked herself from Denver to her home state of Louisiana and loaded up 2,300 pounds of live mudbugs in a refrigerated truck to bring back to the Centennial State. She also invested in an industrial crawfish cooker that coulld handle 150 pounds of crustaceans at a time. The end result? Three hundred takeout packages of crawfish, corn, potatoes, andouille, and pralines, and a slew of happy customers.

Mesh bags of live crawfish being loaded into a refrigerated truck. Legs of crew loaded the bags.
Elise Wiggins and team loading live crawfish onto a refrigerated truck in Eunice, Lousiana. / Courtesy Elise Wiggins

“People kept commenting throughout the year after the boil that it was the most fun and closest that felt to normal since COVID hit. I want to continue that good feel!” says Wiggins. So this year, she’s upping the ante by bringing 5,000 pounds of the clawed creatures to Denver. “I’m shutting Cattivella down for two days and having a good ole fashioned Louisiana boil with live, authentic Cajun music. People can dine in and enjoy the music or pick up their package again.”

The event is scheduled for Saturday, May 15 and Sunday, May 16, with reservations from 11 a.m. to 7:45 p.m. For $125, you’ll get 10 pounds of crawfish and accompaniments, enough to feed four. The bar will be mixing up its usual drinks in addition to hurricanes and Sazeracs ($25 and $33, respectively; serves two). Finally, Bon Tee Cajun Band from Lafayette, Louisiana will perform both days. Call 303-645-3770 to reserve your spot; complete info is on Cattivella’s website.

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