We’ve had a bit of warm weather here in Louisiana and my azalea bushes are bursting into bloom. This reminds me that spring — and Mardi Gras — are on the way. Along with spring comes crawfish season. These crustaceans are plentiful this year, so I’m planning on making a several crawfish dishes. This week I’m attempting to cook Crawfish Bisque. This wonderful, thick soup is prepared in a way that is unique to Louisiana. The crawfish add a distinct favor. The traditional way to make Crawfish Bisque is an all-day process, so I’m adapting the recipe to something that I can manage. The bisque is still tasty and delicious!
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
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.