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Celebrating the Winter Solstice
serious crayons:
In New Orleans, they also do a lot of cooking with them -- sauces and things like that. Sans shells, of course.
Sason:
I've never heard of that here. My impression is that there's more or less only one way to eat them.
Front-Ranger:
--- Quote from: CellarDweller on December 21, 2020, 02:17:22 pm --- Lee, I love that picture of the fireplace!
--- End quote ---
Yes, your card is up there on the hearth! Thank you so much!
serious crayons:
--- Quote from: Sason on December 21, 2020, 05:01:55 pm ---I've never heard of that here. My impression is that there's more or less only one way to eat them.
--- End quote ---
There are many. The most popular one, after the crawfish boil I described above, is crawfish etouffe. Most restaurants with New Orleans-style food have it on their menus.
Another good one is crawfish bread -- less widely served, but possibly the best food sold at the annual Jazz Festival.
But really, you can throw crawfish into just about anything: pasta, soup, jambalaya, quesadillas ... Mudbugs, they call them in Louisiana.
Sason:
I'm sure they all taste good.
But here, there's more or less only one way to cook them.
The crawfish meal is surrounded by all kinds of traditions, it's an annual event for most Swedes.
However not in my family since none of my parents grew up in Sweden.
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