If there is one thing that defines New Orleans more than anything it's a hot, steaming pot of boiled crawfish. The outdoor table is prepared by covering it with newspaper and the crawfish are pouted out along it. Everyone gathers round and the feasting and partying begin. It's a New Orleans tradition that goes with other fresh seafood delights -- raw or fried oysters, crabs and a softshell crabs, and fresh fish.
But it is the spices that make the difference. Crab boil is an example -- you can get this essential ingredient for crawfish and crab boils from dozens of local sources -- Zatarain's, for instance. Or make your own. Notice that there are few extras in the pots, new potatoes, lemons, garlic cloves, and sausage are all common.
--steve buser
5 comments:
Are these the same kinds of crawfish that people use to fish with. Using the tail portion with the shell taken off??? We used them as kids to fish with and would never have thought about them being good to eat. The mud vein would have spoiled the taste. Oh well. I live and learn.
My Theme Day portrait is of the "Peashooter" and the National Museum of the United States Air Force. Hope you like flying.
Looks delicious whatever it is. Great shot. Welcome to DP - I really look forward to seeing more of New Orleans.
When I was in New Orleans we would have a bonfire to cook the crawfish. And we did it on the levee. Can you still have crawfish boil on the levee? The crawfish is a signature of New Orleans. When we have an alumni party in south Florida the people from Loyola bring live crawfish.
Great shot. I've never had crawfish..they do look like a lot of work to eat. But people seem to love them, so it must be worth it!
It's the spices that make the difference. So true. I bought a couple of pounds of crawfish a while ago.
They looked so nice and fresh, I thought it'd be easy to recreate the dish we'd had a few months earlier in New Orleans. Well, let's just say that I tried... :)
Now, the ones in your pot look scrumptious!
Post a Comment