Crawfish: Born on the Bayou - KATV - Breaking News, Weather and Razorback Sports

Crawfish: Born on the Bayou

Updated:
© Ingalls Photography / Bonnier © Ingalls Photography / Bonnier
  • RecipesMore>>

  • Gluten Free Tilapia, 8/14/14

    Gluten Free Tilapia, 8/14/14

    Friday, August 15 2014 1:46 PM EDT2014-08-15 17:46:19 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>
  • Spicy Shrimp Tacos, 8/13/14

    Spicy Shrimp Tacos, 8/13/14

    Thursday, August 14 2014 12:35 PM EDT2014-08-14 16:35:07 GMT
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
  • Watermelon salad with goat cheese, 7/31/14

    Watermelon salad with goat cheese, 7/31/14

    Monday, August 4 2014 12:22 PM EDT2014-08-04 16:22:08 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>

By




In 2011, I was intrigued by the scandal that broke when a visiting New Orleans journalist noted that the shellfish in the lobster salad at the venerable Manhattan gourmet shop Zabar's was actually crawfish.


The dish was renamed, but my view of the Cajun staple was forever altered: Crawfish weren't just for gumbos.


Inspired to experiment, I picked up a few pounds and found that crawfish meat goes great in salads, curries, pot pies — most any dish that calls for lobster.


Now every April when the season comes around, I buy them shipped live from the Louisiana Crawfish Company, whose crawdads are sustainably raised in flooded fields in the Atchafalaya Basin.


The crustaceans — tiny freshwater cousins to lobsters — are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.


As I tug off the tails to use in pasta sauce, dips, or even tacos, I can't help but pop some into my mouth.


It takes five pounds of crawfish to yield a pound of tail meat, but those tails are so good, it's a wonder that any get past me.


Tail meat and cooked or live crawfish start at $7 a pound at lacrawfish.com.


See all our crawfish recipes »
 


© 2014 SAVEUR
All rights reserved.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.