Take this Southern staple to a new level with the help of Chef Nick Gile.
My father dumps the mud-bugs into the salty water.
The kids pick out the floating, dead ones,
and chase each other around the lawn
Ma was in the back boiling crawfish. Pepper was on the tree swing, swinging away. Barn was in his room. I was in the kitchen making iced-tea
A new book detailing the succulent history of crawfish is available from The History Press just in time for Good Friday boils.
A roux-based etouffee recipe from the classic Cajun restaurant in South Louisiana.
Inspired by a Junior League recipe that takes advantage of the bounty during crawfish season.
A farmers' market recipe from Chef Jason Mezrano in Birmingham.
A signature dish from Houmas House Plantation in South Louisiana.
On August 29, The Travel Channel's "No Reservations" in Cajun Country episode aired. Much to the delight of Cajuns and natives of South Louisiana, chef and TV personality Anthony Bourdain revealed to the rest of the world why our region is such a special place - and why so many people visit and never leave. Bourdain ate his way from New Orleans to Eunice and back, and while live tweeting during the episode wrote, "I'm struck dumb looking at the food on my own damn show."