Louisiana has the unique claim to crawfish. This freshwater crustacean is known as crayfish, mudbugs, yabbies and crawdads. The difference is that in Louisiana the crawfish grow large enough to harvest and eat the tails. Crawfish may grow as large as a very small lobster and they taste somewhat like shrimp or lobster. Traditionally crawfish are boiled in a large pot of salted and heavily seasoned water. Then the tails are peeled and eaten. Modern processing technology has made it possible to economically peel and freeze the tails for consumers and restaurants. And so a variety of recipes — traditional Cajun ones and new ideas — have made its way into our southern Louisiana cuisine. Here is my collection of crawfish recipes. I’m quite proud of them. Enjoy.
beyondgumbo
Louisiana inspired cuisine, recipes, nutrition info and gardening tips
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