Seafood Bake

In the organizer's words:

"CAJUN SEAFOOD BAKE"

... a journey back in time to the colonial era on the Gulf of Mexico

"Cajun-style seafood bake. Lobster, prawns, pulpo, calamari, crab, king crab legs and mussels simmer in giant pans with corn on the cob, sweet potatoes, onions, celery, chorizo and lots of Cajun spices and cayenne chili.

An authentic culinary stop on the Gulf of Mexico in colonial times. The food is eaten with bare fingers from large bowls at long tables - great communicative fun from the melting pot of South American, French and Spanish food culture with its roots in the 17th century.