Crawfish: Born on the Bayou - Quincy Herald-Whig | Illinois & Missouri News, Sports

Crawfish: Born on the Bayou

Updated:
© Ingalls Photography / Bonnier © Ingalls Photography / Bonnier
  • Past stories from SaveurMore>>

  • Season of plenty: China's mushroom harvest

    Season of plenty: China's mushroom harvest

    From remote mountain forests to bustling urban markets, in China's Yunnan Province, mushrooms are foraged treasure.
    From remote mountain forests to bustling urban markets, in China's Yunnan Province, mushrooms are foraged treasure.
  • Chocolate turtle power

    Chocolate turtle power

    A Massachusetts candymaker updates an American favorite.
    A Massachusetts candymaker updates an American favorite.
  • Yogurt: Milk's finest hour

    Yogurt: Milk's finest hour

    From decadent sweets and creamy condiments to the best marinade for tender grilled meats, yogurt's culinary potential is boundless.
    From decadent sweets and creamy condiments to the best marinade for tender grilled meats, yogurt's culinary potential is boundless.

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.
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Quincy Herald-Whig. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service and Mobile Privacy Policy & Terms of Service.