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April Shepperd: On the taste of crawfish
'Their taste lies somewhere between shrimp and lobster. Unlike lobster that usually retains its flavor, crawfish soak up the spices of the boil. Although the practice seems vile to some, locals suck the heads before moving on to the meaty tails.' - APRIL SHEPPERD
About: Comments re article 77658 Question for Travel Writer Big Al What does crawfish taste like
April Shepperd writes -- A native of Nawlins, I can honestly say crawfish is a true southern tradition. There is nothing more southern than a Saturday afternoon boil with family and friends.
Crawfish season is from the beginning of March through mid June, and local seafood shops keep a fresh supply in stock straight from the boats. If you get them any other time of year, they were most likely frozen.
We boil them whole in a spicy Cajun seasoning along with garlic cloves, onions, corn on the cob and potatoes. The contents of the pot is then poured out on newspaper-lined picnic tables or served in box flats. It's as much about the experience as it is the food.
Their taste lies somewhere between shrimp and lobster. Unlike lobster that usually retains its flavor, crawfish soak up the spices of the boil. Although the practice seems vile to some, locals suck the heads before moving on to the meaty tails.
Along with boiling, crawfish are also used in a variety of other dishes, such as crawfish étouffée, jambalaya, crawfish pie, and gumbo. If you get a chance to experience mudbugs, don't miss it. They're delicious. Bon appetit! --April Shepperd
This story was posted on 2015-09-16 04:28:17
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