What is it about traveling and trying out local dishes? What you are willing to eat while traveling reveals quite a lot about the type of traveler you are. These tiny, crawly creatures with tentacles, shells and meat inside did not look appetizing but we had to try.
Recommended by the front desk at the hotel, we had ours at Deanie’s Seafood one block away. How do you want it? Boiled with all the secret Cajun ingredients of course. To me, they are a cross between shrimp and lobster. Sometimes the thought of the long tentacles and legs made my throat hurt and itch (just my imaginations!)
Once the dish came with potatoes and butter, I noticed my adventurous son started giving a few excuses about having his soup first and he was not hungry yet, finally, he would not dig in.
Crawfish.org defined crawfish as freshwater crustaceans with 30 different species found in Louisiana's swampy wetlands.
Crawfish were once harvested in the wild. Since the 1960’s cultivation of crawfish in man-made ponds has become an important industry in Louisiana with 7,000 people depending on the industry for jobs and producing over $120 million annually. There are more than 800 commercial fisherman harvesting crawfish with annual combined yield of 75 million to 105 million pounds.
It is also known as mudbugs by locals and in New Zealand they have similar ones called crayfish.
The Crawfish organization in Louisiana is giving away a downloadable 26-page recipe book on the many ways of preparing crawfish. You can download on this link.
You can purchase live crawfish online from Deanie’s at $69.95 for a 35 pound sack. Crawfish has to be stored alive until cooked.
Have you tried crawfish? Are you an adventurous eater who would try all the local dishes at any travel destinations? Please leave your comment below.