Thanks Mike. It's delicious. The heads are stuffed with a mixture of seasonings, (onions, celery, green onions, garlic, bread crumbs, butter, and lots of tail meat) all ground up and then stuffed into the cleaned shells (HEADS) that we vacuum packed and saved from our crawfish boils this past Spring/Summer. Same with the tail meat, so both have all the seasonings from that imparted, which in my opinion, makes all the difference. Plus, my wife's maiden name was Boudreaux, LOL, so it goes without saying that if it includes a roux, it's in her wheelhouse!
Again, Merry Christmas to you and yours, and the rest of the PB Family!!!!
If I could get my michigander wife to eat crawfish I'd be getting that recipe! I understand completely about roux! If I didn't have my dad's sir name, I'd either be LeBlanc or Hebert! Crab boil seasoning goes pretty good in fried Turkey too!!
.10 surface acre pond, 10.5 foot deep. SW LA. The epitome of a mutt pond. BG, LMB, GSF, RES, BH, Warmouth, Longear Sunfish, Gambusia,Mud Minnows, Crappie, and now shiners!!...I subscribe!!
Speaking of dishes from Louisiana, we just had a 'Turducken.'
Which is chicken surrounded by duck surrounded by turkey.
My sister-in-law's mother sent it up from Louisiana.
It was damn good!!!
Excerpt from Robert Crais' "The Monkey's Raincoat:" "She took another microscopic bite of her sandwich, then pushed it away. Maybe she absorbed nutrients from her surroundings."
They have a few places serving them now,although not many, but if the weather stays mild for a bit longer, it should be a banner year, they say. One good long cold snap though, and that will set them back a ways.
Originally Posted By: anthropic
Speaking of Cajun dishes, when will crawfish season start this year? Got cold early, but has been mild & rainy lately.
