Hukilau Pot is a Hawaii-Haole dish from Hawaii-Cajun cuisine that consists of butter, soup sauce, seafood, and seasonings. Dishes often come with rice or bread to soak up the delicious and fragrant dish that is placed in bowls to minimize waste to the ocean and maximize the ways to eat the soup like lake at the bottom of the bowl. The dish would be made in its more traditional form of authentic Cajun Cuisine through boil-cooking techniques in areas that had residents who had been transplants to Hawaii, many who have been supposedly said to come after Hurricane Katrina, but no one knows for sure.
The Hawaii locals have a knack for jumping on to food trends and modifying it to fit Local tastes and make something that is different. Local Popolo families would eat with relatives from the mainland who both enjoyed these seafood platter made these boils with sweet corn, dungeness crab, crawfish, shrimp, and red potatoes, and the dish became more known during the time when boils became a food trend in Hawaii. Local chefs took their own methods of making the everything in bowls to help the environment and not do everything in plastic bags for seafood sustainability. When cooks started to serve it in pots, seasoned with smoked Hawaiian sea salt, ti leaf, stir-fried vegetables, and added rice on the side it began to have a unique following of customers to it. The Hukilau Pot, is named after the word “Hukilau” which is a way of fishing where family and friends cat a long net from shore and pull the net to shore lined with ti leaves. The “Hukilau Pot” has got it’s name from Sam Choy’s Breakfast Lunch and Crab that had a bit of a feel of informal but still special to its dishes and introduced people to broth poached ingredients of clams, shrimps, scallops, mussels, island fish, crab cluster, potato, corn on the cobb and it resembled what would be from a seafood boil. Those who remembered eating the dish would later on call Local Seafood Boil dishes served in pots, Hukilau Pots, in reference to the old Sam Choy eatery. There wasn’t too much Hawaii dishes influenced by Cajun cuisine, until competition of Seafood Boils came up with one after another leaving writer Martha Chang with thoughts like “Who would have guessed that the biggest trend to wash up on Hawaii’s shores might be the seafood boil”. Many of the restaurants that helped develop the recipes and techniques to make the Hukilau Pot different than an authentic Cajun Boil have disappeared, but it has made its way as a dish of home parties in Hawaii-Haole cuisine. In 2012, Karai Crab owned by Jon Shimotsukasa, has been credited for bringing tourists and locals alike to try “Local Seafood Boils”. Even though mainland U.S.A had always had seafood boils and Hawaii had boiled crustaceans many years earlier, boiling foods became niche in Hawaii in its usage and mostly known in Hawaii-Chinese chop suey restaurants. While there were many who followed the trends had experienced the local seafood boil there are many who hadn’t even known it had been trending at all.
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