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
Here’s another recipe for Louisiana crawfish — Crawfish Pasta Salad. This is a different take on using crawfish. Mixed in with pasta, the recipe is really quite tasty. The recipe is one I’ve kept for years — never throw away a good recipe. Continue reading
Crawfish is a Louisiana novelty; in season in the spring. Traditionally, this fresh-water crustacean is boiled in a large pot with plenty of spices added. Then peel the tails, eat the meat and enjoy. There are other ways to prepare the crawfish meat; one of my favorites is crawfish pie–shown here in an individual phyllo shell.
Spring is crawfish season in Louisiana and the mudbugs are becoming more plentiful as the weather gets warmer. While boiled crawfish is probably the most popular way to prepare crawfish, the peeled crawfish tails are very tasty when prepared in other ways. Crawfish Cardinale is an easy and elegant recipe. Continue reading
Lagniappe is French for “a little something extra.” Crawfish is definitely one of the more unique foods that Louisiana has to offer. Call the freshwater crustrations by either mudbugs, crayfish or crawfish. In Louisiana they are big enough to eat; it is not springtime without boiled crawfish. I also like peeled crawfish tails prepared in dishes such as crawfish etouffee and bisque.