Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…
Fried Softshell Crab topped with Crawfish Étouffée
Lately, I’ve gotten lots of questions from folks outside of Louisiana who want to know more about the restaurant scene in South Louisiana. Well, I could write volumes on the subject and still not cover it all. The Faces and Places pages of Acadiana Table are a good start, but I have a continually growing…