Here is one of my favorite crawfish recipes–Crawfish Étouffée. This is a very popular dish in Louisiana, especially in the spring when crawfish are plentiful. My version is simple to make and it is as good as you will find in any restaurant. Étouffée is a Cajun dish; a thick stew. Crawfish or seafood are smothered with vegetables on the stove in a thick sauce and then served over rice as a main dish. I use a recipe that takes a shortcut to make this a fail-proof dish.
Springtime in Louisiana means that it’s time for crawfish. These crustaceans live in the swamps and in the springtime they grow and come out of their burrows. The tails, when peeled, are large enough to eat for a feast. A Louisiana delicacy. A spring crawfish boil is a ritual here in South Louisiana and the traditional way to eat crawfish. Continue reading
Our annual local dulcimer music festival in March draws folks from all over the country for a weekend of music, workshops, concerts, vendors, and of course, good food. We like to introduce the out-of-town guests to our unique Louisiana cuisine. This year fried alligator, boudin balls and crawfish tarts were on our “Taste of Louisiana” menu. I made a festive punch, called “Achafalaya Basin Swamp Juice,” for a thirst quencher.
I love a good hearty soup in the winter time. This year I tried a new soup–White Bean, Sweet Potato and Tasso Soup. The inspiration for this recipe is a Cuban soup and comes from a tiny restaurant featuring International foods in the heart of the Shenandoah Valley in Virginia. With spring arriving; I need to get this recipe post done.
A visit to New Orleans must include a stop at Jackson Square in the French Quarter for for begniets and Coffee Au Lait. It’s tradition for us. Today is Mardi Gras – best celebrated in New Orleans in my opinion. And so that reminds me of begniets.