The premier party meal of Cajun Louisiana, a crawfish boil is an outdoor event that takes place in the spring, when crawfish are at their peak (and at their cheapest). The boil master cooks the crawdads with plenty of spice in a big cast iron pot, adding corn on the cob and potatoes precisely timed so that all will be ready at once. Serving traditionally is done buffet-style: The cooked crawfish are piled up in an elevated pirogue, the shallow-draft canoe that is used to traverse the bayous, and eaters help themselves.
The traditional serving vessel for serving crawfish at a crawfish boil is a canoe.
When anthropomorphized, crawfish are as happy as the people who eat them.