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Crawfish

Cocktails, Crawfish, Hungry for Louisiana

Crawfish wontons start with great étouffée

April 9, 2015

It’s étouffée season up in here!

After a cold and wet spring 2015 in South Louisiana, crawfish are now in great supply, and are on the table in many forms. I love to spot those familiar one-pound packages of tail meat sitting in jumbles of ice in local grocery stores. Impossible to resist, because they’re only around this time of year. Time to get your étouffée on.

CrawfishEtoufeewithBook

My étouffée recipe, which I include at the end of the crawfish chapter in Hungry for Louisiana, is super decadent not because it calls for over-the-top amounts of butter, but because it uses double the amount of crawfish tails than most. I know, indulgent. But so good. Sooo good! And it’s really pretty quick to prepare, making it weeknight-worthy for busy families. This week, we 5 nearly polished off an entire recipe with just a little leftover. And that brings me to this post…what better way to use up a small amount of something yummy than to stuff it inside a wonton.

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Crawfish

Crawfish Season! Crawfish Fennel Salad

March 18, 2015

After a long, wet and dreary winter, crawfish season is officially here. Like many of you in the Bayou State, we boiled some this past weekend after the Baton Rouge “Wearing of the Green” St. Patrick’s Day parade, and while they were on the small side, they were a welcome sight. Coupled with that awesome weather, the taste of succulent, spicy tails tasted like spring in Louisiana, and few things taste better than that.

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