I attended the Crawfish in the Cove event on Saturday. The Crawfish NY crew put on a fantastic event for a great cause. Even though event was sold out, there was plenty of room to get up to table and dig in. We ate more than our fill of crawfish, and they were still pouring more when we left. My only complaint and a minor one at that: no non-alcoholic beverages.
Inspired by a LA-area chain called Killer Shrimp that serves nothing but the eponymous dish, Jaden of Steamy Kitchen shares her recipe for Killer Cajun Crawfish. I was planning on having just a grilled cheese sandwich and chorizo for dinner, but how can I now that I've got crawfish on the brain? Life is so hard.
I ate some fantastic crawfish over Easter weekend. Crawfish boils are a Easter tradition in Louisiana, and that makes sense, since the season typically begins in March and ends in June.
As a New Orleans resident and the author of Eating New Orleans, Pableaux Johnson is an expert on such matters. Here, he aptly describes the tradition:
... [A] backyard crawfish boil—a traditional Easter event throughout Louisiana—is an epic affair involving 40-pound sacks of wriggling crawfish and bubbling cauldrons big enough to be stirred with canoe paddles. Unlike a New England lobster boil, where ingredients fit into a single grocery sack, Louisiana crawfish boils require planning and a pickup truck, used to transport a makeshift outdoor kitchen.
Read the rest of Johnson's "Mudbugs Madness" to learn everything you need and want to know about these tasty critters.
Subscribe to our RSS Feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
