Category Archives: Louisiana cooking

Killer Poboys are a danger of the serial kind — I am compelled to return again and again…

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It all started when after a day of Saints football and drinking in the French Quarter, my sisters, our husbands and I  were looking for a place to eat before we headed to watch Better Than Ezra play at Harrah’s Casino.   For some reason no one in our group had thought about the fact that few restaurants are open in the Quarter for dinner on Sunday.  We headed to Vacherie which was near our hotel.  We had eaten at Vacherie for breakfast a few times and just knew that dinner was going to be perfect!   I should have known when I walked into the dining room and saw no one, that something was not right.  “We are closed for dinner on Sunday,” was the reply when I asked for a table for eight.  After trying a couple of other places, we were quite frustrated.  We really didn’t want to go to an elegant restaurant where jackets are required.  Casual atmosphere was in order for the evening, but it goes without saying that it had to have flavor and atmosphere.  It was time to head to the Erin Rose…not to eat, because they don’t serve food.  For some reason the Erin Rose, a small Irish pub on Conti, became my brother-in-law’s favorite New Orleans Irish Pub the night we were kicked out of the place because he argued with a Texan in a ten-gallon hat about who had to buy the next round. For some reason we always run into the most interesting people there.

I digress.

The Erin Rose was the perfect environment to brainstorm over a pint. Little did we know what would happen next!

We headed to the back of the bar, because the front was full–the back is cozy and it soon filled up too. Once in the back, we discovered that we were wrong. The Erin Rose has food! Not only food, but Killer Poboys! This pleased me to no end, because I. Required. Food. NOW! I had to wait a bit though.  I was hesitant. These are not your every day run of the mill poboys. The sign said that they are, “Internationally inspired chef crafted poboys.”   I mean, it seemed a sacrilege of sorts to play with the traditional New Orleans sandwich.  I really had my mouth set on a shrimp poboy. Crisply fried shrimp on a loaf of French Bread and fully dressed (meaning that it has lettuce, tomatoes and mayo)– that is what I just HAD to have! I told my Loup Garou to order a Shrimp Poboy and a Tin Roof beer…and make it snappy! He brought me the menu and I paused…

Menu from Killer Poboys in the Erin Rose, New Orleans
Killer Poboys Menu

The Coriander Lime Gulf Shrimp Poboy has:

“Marinated Radish (radish is my favorite red vegetable!), Carrot, Cucumber, Herbs and Special Sauce (hmm…got to have the special sauce!).”

Be still my beating heart…that just makes my mouth water to read about it.

But on a poboy?  It sounded like something I would expect to find in an Asian restaurant served over noodles.

While he was ordering, my Loup Garou found out from the chef that they have not been at the Erin Rose very long. (We knew this because we were in the Erin Rose in April.) They take cash only, and they serve menu items until they run out of the ingredients. The first one they usually run out of is the, “Dark & Stormy Pork.” NOLA Rum braised pork with lime slaw and garlic aoli sounds decadent.  We weren’t able to have any because Goldilocks had been there right before us and it was ALL GONE!

When I saw the poboy that I ordered, I just knew that I had to take a picture of it, because I knew I was going to write about it.

Apparently, however, I did not take that photo.  I really thought I did, but I can’t find it!

I must have been so enraptured with my poboy that I just plain forgot!  It was the perfect blend of Asia and New Orleans.  The marinated shrimp was grilled and served with fresh cilantro, radish, carrot and cucumber, and was so amazing that I still remember the way it tasted a month later.  In fact, I swear I dreamed about it.

In fact, last weekend at Food Blog South, 2013, my friend, Helana Brigman of Clearly Delicious  and I were chatting with the keynote speaker, Kenji Lopez-Alt, Chief Creative Officer of Serious Eats. He wanted to know the best place to get a poboy in New Orleans. I suddenly had a flashback to a memory of being in my grandmother’s black Cadillac, my grandmother, my mother, my sisters and I  piled in my grandmother’s car and headed to Deanie’s Seafood to get shrimp poboys.  My grandmother lived in New Orleans when I was growing up, and Deanies was her go-to place for a shrimp poboy.  I mentioned a couple of other  traditional New Orleans poboy restaurants such as Domalise’s… and then…

Suddenly I felt a flash of heat on my side!  I looked down at the bag on my shoulder and remembered that I still had the menu from Killer Poboys with me.

Of course, I ripped it out, (it was kind of crumpled by then from all of the times I took it out and read the ingredients again) and told him that he simply HAD to try the Coriander Lime Gulf Shrimp poboy at Killer Poboys, (of course with Zapps Cajun Crawtators on the side.)

He may take my word for it…or not.

However, just this morning, I saw a CBS story about the legendary poboy and its history. Mo Rocca interviewed the chef of Killer Poboys as part of his segment about: NOLA’s po boy: The story behind the iconic sandwich.

The caption underneath says, “A new CBS News poll shows 60 percent of Americans would like to try the famous new Orleans sandwich,..”

Coincidence? I think not.

Why don’t you try it and decide for yourself?

Killer Poboys on Urbanspoon


The Secret of Delicious Greens

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Labor Day weekend in Louisiana was spent waiting for a storm.  Tropical Storm Lee brought mostly rain and a little wind.  One of my favorite pass times during stormy weather is cooking.  I put on a big pot of white beans and really had an en vie (craving) for some mustard greens.  Mustard greens are more readily found in the spring, but I was able to find a few bunches to throw into my cast iron pot.


washing mustard greens
Be sure to wash mustard greens thoroughly

When I was a child, I remember walking into a kitchen and smelling the pungent odor of the greens. (Mustard greens are related to cabbage.)  The odor and the bitter taste were characteristics that made me run!  Something changed when I was in high school and college.  I had some greens at a southern home-style restaurant that I really liked.  From then on I ate them when they were offered.  Eventually I learned to cook them.

If you’ve ever cooked spinach, you may have experienced the phenomenon of wilting.  Like spinach, mustard greens wilt, so if you start out with a pot full of leaves, once they start wilting, they take up less room. As I mentioned, mustard greens are somewhat of an acquired taste and for a while, I only cooked 1 or 2 bunches at a time because the kids –although they have ventured to taste it – have yet to enjoy mustard greens.  Now, because so many people have enjoyed my mustard greens, I always cook extra to share.

When possible, purchase greens in bundles, in the produce section or at your local produce stand.  The pre-washed greens that are cut up and bagged may look easier, but I find that the stems increase the bitterness of the greens.  Because the bagged greens usually are cut up with the stems, I avoid them.

I cook mustard greens with two pots – one for wilting and one for cooking.  The wilting pot is usually a very large stock pot.  Once they’re wilted, I move them to a cast iron pot for cooking.

It’s very important to wash the greens well.  They’re usually sandy and gritty, and you should rinse each leaf well before tearing it from the central stalk.

Here’s how I cook my mustard greens:

mustard greens in a pot
Pot of greens

Delicious Mustard Greens


  • 2-3 bunches of fresh mustard greens
  • 1 tablespoon of light olive oil
  • 2 cups of chopped yellow onion
  • 3 garlic cloves
  • 1 pound of pork or turkey tasso, roughly cut up into bite-sized bits
  • 2 cups of chicken broth or water
  • Salt and pepper to taste


  1. Unfasten the bunches of mustard greens and wash them thoroughly in cold water.
  2. Tear the soft green leaves from the center stalk of each leaf, and discard the center stalks.
  3. Put the leaves in a large stock pot and cover with water.
  4. Heat the pot of leaves on the stove until the water is just boiling.
  5. While the greens are heating, heat the tablespoon of olive oil in a large pot.(I use a 12' cast iron dutch oven.)
  6. Saute the onions and garlic until the onions are translucent.
  7. Add the tasso to the onions and garlic. Saute until the tasso has been heated thoroughly and the vegetables have started to take on the color of the tasso.
  8. Keep the tasso and vegetables on low heat until the pot of greens has come to a boil.
  9. Drain the water from the greens and remove the greens to the pot of tasso and vegetables. Stir to blend them together.
  10. Add chicken broth to cover the greens -- approximately 2 cups.
  11. Add salt and pepper to taste.
  12. Simmer, covered for around 30 minutes or until the flavors of the seasonings have blended and flavored the greens and the broth.
  13. Serve as a side dish in a ramekin or small bowl. Make sure to include both the greens and the liquid, which is also called, "pot liquor."

Red Beans and Rice in a cast iron pot.

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Red beans in a cast iron pot
Red beans in a cast iron pot

Red beans and rice.  Rice covered with creamy, flavorful beans that melt in your mouth.  Juicy smoked sausage that bursts in your mouth with just the right amount of smoky goodness.   The beans may or may not be spicy.  Flavor and texture are key!

I was in the grocery store shopping for the ingredients to cook red beans and talking to the Loup Garou via cell phone.  I remembered that he doesn’t care for Andouille sausage…I do.  We settled for smoked sausage – it was a good choice.  That smoky flavor is what I wanted.

Traditionally, red beans are served on Monday, which was wash day in most households.  Mama would put her pot of beans on the stove and they would cook all day while she was washing the laundry — beans don’t need much tending, so they’re the perfect dish for a busy day.

There are different schools of thought about whether or not the beans should be soaked.  People who soak their beans do so to bring out the substances that cause intestinal gas.  Beans are soaked overnight and the water is drained.  According to Harold McGee’s book,  On Food and Cooking…, simply cooking them for a long time will do the job  of breaking down the offending enzymes and carbohydrates without the loss of nutrients caused by soaking and pouring out the water.

When I worked at the library, I would often cook red beans in a slow cooker.  I soaked the beans overnight, and in the morning I poured out the soaking water.  I  sautéd the vegetables, meats and seasonings, add them with the soaked beans to my slow cooker and cook them all day long.  When I would arrive home, the aroma of the cooked beans would descend upon me like a curtain of velvet.  Now that I work at home, I can cook the beans in our magic pot (a big ancient cast iron pot) — I don’t soak them overnight anymore.  I can simmer them slowly and tend them carefully by adding chicken broth regularly to the pot of beans – covering them with the broth as a mother covers her sleeping child with a blanket.

“What about your pots?” Our friend Judie asked us recently while we were discussing the blog.  She is from Virginia, and said that she did not know about cooking with cast iron pots.  She knows we cook with cast iron because she has experienced the Loup Garou’s amazing crawfish etouffee, cooked in a cast iron pot.  What she did not know is that we have a wide range of sizes – they range from a 6 inch skillet to a 25 gallon pot that we heat with a propane burner outdoors and stir with a metal spatula that looks like a boat paddle.  Cast iron pots are a traditional element of Louisiana cooking.  They’re perfect for cooking a gumbo, stew, beans or jambalaya.  In fact, we have started taking a cast iron skillet with us when we travel…just in case.  We advised Judie that if she wants to start a collection of cast iron that the best pots are the older, already seasoned pots.  Most of our pots have been handed down to us from our parents and grandparents.  One may sometimes find old cast iron pots at a flea market or garage sale.  In another post I will talk about cast iron pots and how to take care of them.

Like many Louisiana dishes, red beans are often better the next day because the seasonings have more time to soak in!

Red Beans and Rice in a cast iron pot.


  • 3 pounds of dried kidney beans, rinsed and picked
  • 1 tablespoon olive oil
  • 1 bell pepper
  • 3 cups of chopped yellow onion
  • 1/2 cup chopped celery
  • 7 garlic cloves, peeled and chopped
  • 1 pound pork tasso, chopped in a food processor
  • 1 pound smoked sausage, sliced
  • 3 bay leaves
  • 4-6 cups of chicken broth or water
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 chopped jalapeno peppers


  1. Heat oil in a large cast iron or other heavy pot. Make sure that you allow room for the beans to swell.
  2. Add onion and garlic, and saute until onion is translucent.
  3. Add celery and bell pepper and saute until wilted.
  4. Add chopped tasso and mix it in with the vegetables.
  5. Add 1 cup of chicken broth and combine it with the vegetables
  6. Stir in the red beans and combine with the tasso, chicken broth and vegetables
  7. Add chicken broth or water to cover beans
  8. Stir in bay leaves and jalapeno peppers
  9. Add salt and pepper
  10. Cook for 2 hours
  11. Add smoked sausage and then cook another 2 hours
  12. As water evaporates, you may need to add more broth or water -- make sure that beans remain covered with liquid. Cook for at least 4 hours, but you may cook them longer as long as you maintain the liquid in the pot.
  13. Add scallions right before serving
  14. Serve in a bowl or in a plate over rice
  15. Suggested accompaniment -- cornbread
Red beans in a cast iron pot
Red beans in a cast iron pot

PoBoys, Dr. Pepper and Zapps — a southern thing? Yes Ma’am!

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I think that some of us who grew up with regional food traditions take our good fortune for granted.  In the south, and especially in Louisiana, we eat things that raise eyebrows.  Crawfish, for instance — some people are completely grossed out by the idea of eating something that came from the mud!  Because we’re known for eating some unusual things, some visitors are hesitant to ask what they’re being offered to eat!

I’m reminded of the first time my Canadian brother-in-law, the Doc came down for a visit.  He had been dating my sister for a couple of months, long distance, and came down to Louisiana bearing lobster (which to his horror, my sister proceeded to boil in crawfish boil spices.)  It was my birthday, and I had the day off.  My sister did not have the day off, so the Doc and I had lunch.  We ate at a Baton Rouge restaurant where the menu offered, “Zapps” on the side of just about every sandwich.  After perusing the menu for a short time, the Doc raised one eyebrow, looked up, and said, “Caroline, what is a Zapp?”  I had to explain to him that Zapps were only the best potato chips in the country!  After the Doc and my sister, the Hen were married, I went to visit them in Canada.  I brought with me a bag of Spicy Cajun Craw-tators that the Hen had requested.  The doc finished them off before the day was over!

The Hen missed her Zapps, but even more than that, she missed Dr. Pepper!  It’s almost impossible for her to find Dr. Pepper where she lives!  One of our favorite treats at Memere’s house was a Purple Cow.  Crushed ice and Dr. Pepper with vanilla ice cream in a tall glass was a refreshing summer drink!

We have passed our love of Dr. Pepper on to our children.  Last weekend, as you may remember from my earlier post, Loup Garou, the Cub and I traveled to Texas to pick up the young goddesses from camp.  The goddesses are not given soft drinks or candy at camp, so Dr. Pepper is a standing order when they leave camp!  Because we usually buy the Dr. Pepper in Kerrville, Texas, we learned a secret about the Dr. Pepper in Texas!  Dublin, Texas boasts the oldest Dr. Pepper bottler in the world!  Not only that, they still use the original formula, which has real cane sugar as a sweetener, not high fructose corn syrup!  They’re celebrating their 125th birthday this year.  My grandparents told me that their mothers always had a Dr. Pepper at 10, 2 and 4.  According to the Dublin Dr. Pepper website, there was a study released  in the 1920’s showing that the human body has a dip in energy at 10, 2 and 4.  Dr. Pepper advertised that their drink was perfect for those times that we need a little energy — especially at 10-2-4!

Finally — the poboy must be mentioned.  In fact, when she comes home to visit,  the Hen usually picks one up in the New Orleans airport as soon as her plane lands!   The poboy, or “poor boy” sandwich was invented in New Orleans and is always on crusty, yummy French bread.  It is a lunch tradition in Louisiana and many times includes fried or grilled shrimp, fried oysters (also called an oyster loaf) or a combination of these.  Poboys can also be made with ham, roast beef or other sandwich meats.  In a restaurant, the poboy may be ordered, “dressed” or “undressed” which basically lets the server know what you want on the sandwich — lettuce, tomato, pickle, etc. It’s believed that the poboy came about during a streetcar company strike in the late 20’s.

Last night for dinner, Loup Garou brought home a loaf of French bread, so for lunch today I had a roast beef poboy with lettuce, tomato and pepper jack cheese!  That Dr. Pepper was so good — it’s a shame we only have two left!  I wonder if the kids counted them before they left for school!







There’s No Place Like Home

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Almost ten years ago, my younger sister married a guy from Nova Scotia and moved there.  Her first trip home to visit was on my birthday.  She flew into New Orleans and I picked her up at the airport.  We immediately headed to Palace Café for lunch.  I well remember that I ordered the Werlein (pronounced “wear-line”) Salad with fried oysters and a cup of turtle soup.  It was a difficult decision for me because the special looked really good but also looked very filling.  I wanted to save room for dessert – white chocolate bread pudding.  I was very happy with my selection.  The oysters were delicious and cooked perfectly – crunchy, flavorful crust but maintaining the integrity of the juicy oyster!

When we were preparing to order dessert, my sister confessed to me something that was at first difficult for me to comprehend.  She said that for years, she would hear conversations between me and our other sister after one of us had just eaten a delicious meal.  She said that she didn’t understand why we had to talk about the food, and why it made any difference what type of sauce it had, or how it was cooked…until she moved to Canada.  She said that in Canada, there was no Community coffee, the fish they ate was cold water fish, and there was no seasoning on anything they cooked!  She was so happy to be back in Louisiana where there was crawfish and cayenne pepper!  Since then, my sister has learned where to find what she needs at home to create gumbos and sauces that remind her of home, and she has learned to cook for a big group of people, because her friends love food from Louisiana.  I learned something from her that day in the Palace Café – not everyone is aware of good food, and not everyone has an interest in food.

I was reminded of my lesson when I ran into a friend with whom I stayed in touch on Facebook.  She said, “I always know what you’re eating!”  I didn’t know if that was a good thing, or if she was saying that it really wasn’t important to her.  Some other friends had been encouraging me to start a food blog, so I decided that maybe it was time to move my food interests to a more appropriate place.  I started searching for food blogs.  I searched for food blogs in general, but especially looked for food blogs that were centered around Louisiana food.  I found that there aren’t many food blogs that delve into the history of Louisiana food, so I decided to have a Louisiana theme.  I have been reading books about food blogging, photographing food, and food blogging in general.  Most of my resources have said that I need to post often, that I need to learn all I can about food, make connections with other food bloggers in the area, and they said that it would be helpful to attend a food blogger conference.

I started writing and posting.  I read feedback from people who said that they needed help.  They need help with finding easy recipes that are simple and that have local ingredients.  They said that my writing inspired them to cook, which meant that I must be doing something right.

I reached out to other food bloggers in the area, and got a response with some advice about some good books.  I bought the books and read them.

I joined Twitter – something I had avoided in the past – and I started following my favorite chefs, and other food bloggers who were on Twitter.

Finally, I started looking for food blogger conferences, and found out that the International Food Bloggers Conference (IFBC) will be in New Orleans at the end of the month!  This was wonderful news…New Orleans, the Crescent City already has wonderful food, chefs, mixologists and atmosphere.  The only thing better is a meeting of the minds who write about all of those things and inspire people all over the world to cook, and to enjoy the experience of food.  To me, that sounds like where I need to be.  I have been trying to find my niche as a blogger, and to decide what path I need to take to grow as a writer and to learn better ways to inspire people to cook with fresh ingredients and to entertain their friends and family with their own creations.  I have also learned through my sister that there are people in other places who want to learn more about how to cook Louisiana style dishes with food that is available where they are.  I want to facilitate that connection for them.  The IFBC can help me reach my goal.   I see the path ahead – it isn’t yellow or made of brick, but I know that I need to follow it!

Cajun crawfish boil

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I have seen the word Cajun used in cities all over the United States, but I suspect that with the exception of some Canadians, most people outside of Louisiana do not know the history behind the word.  It is a variation of the word, “Acadian,” or someone from Acadia.  You see, many south Louisianans are descendents of the French-speaking inhabitants of  Acadie in Nova Scotia.  In 1755, these people were ordered away from their homes and their property was taken away.  They were sent away on ships to different places.  Eventually, a large number of the Acadians settled in south Louisiana and made their homes here.

My sister, who moved to Nova Scotia a few years ago once told me about a legend of how the crawfish came to Louisiana.  Nova Scotia is on the eastern Atlantic and one of the best places to find lobster.  The story goes that when the Acadians left Nova Scotia, the lobster became lonely and missed the people who once lived there.  He set out in search of the people he had known for so long.  He traveled long and far, until he finally found them in south Louisiana.  However, by the time he reached Louisiana he no longer looked the same.  He had become much smaller, and so from then on was called the crawfish!

Walking crawfish

In south Louisiana, spring is affectionately known as crawfish season.  I say, “affectionately” because there is a deep love for these crustaceans that is difficult to explain to someone who is not from Louisiana.  These, “mudbugs,” as some call them are ugly creatures with pincers that hurt — but my children and nephews know how to, “put them to sleep” by turning them upside down and rubbing them between the eyes.

Crawfish boy
Children love to play with live crawfish!

Father showing son a crawfish

My husband, the Loup Garou has been boiling crawfish for years — ever since a man from Breaux Bridge, (an area where many of the Acadians settled, and many people still speak French exclusively) gave him some secrets to what we believe is the, “perfect” boil.  First of all, he learned that although many people believe that salt should be poured on the live crawfish to, “purge” them, this does nothing but kill the crawfish, and doesn’t clean their intestines.

Lou Garou’s Boiled Crawfish (by the Loup Garou):

To determine how much crawfish to boil, one must consider who is eating the crawfish.  For Louisiana natives who regularly eat crawfish, we usually cook 3-5 pounds per person.  For a novice, it all depends on how adventurous they are.  One pound or less may be all they will eat if they aren’t interested in peeling.

One should always start by rinsing the live crawfish thoroughly with fresh water.

Prepare (preferably metal or plastic) tables by covering with newspaper

Use two 100 qt (for 1 1/2 sacks)  or 120 qt (for two sacks)  pots of equal size.  At least one of the pots should have a basket that fits inside.  In south Louisiana these pots are easy to find — if you are curious about what they look like, Cajun Grocer has several sizes on their web site.


Vegetables that you want to boil — suggestions:  corn, potatoes, onions, artichokes, mushrooms, whole garlic pods

Vegetables for crawfish boil
Crawfish boil veggies

Other items that can be boiled with the crawfish:  smoked sausage, boudin, hot dogs

Other ingredients:

Powdered crawfish boil seasoning — we use Louisiana Crawfish Boil
Liquid crawfish boil seasoning — (please see above)
6 large lemons
4 T Cayenne Pepper





In the first pot boil the potatoes and corn:

  • Put in the water and season the water as spicy as you want the crawfish to turn out.
  • Add 2 1/2 bags of Louisiana Crawfish boil and 3/4 of a bottle of the liquid boil.
  • Add in the juice from about 6 large lemons, and 4 tablespoons of Cayenne pepper.

Once the vegetables are boiled, take them out and place them into a small cooler and apply liberal amounts of butter to both the potatoes and the corn. Remove this pot from the burner and allow to cool down fully (this usually takes about an hour).

In the second pot boil the crawfish:

  • Fill the  basket with 1 1/2 sacks of crawfish.
  • Place pot #2 onto the burner and season the water just slightly (use about 1/2 the amounts of the ingredients used in the first pot). I have seen people add oranges, honey and butter to this pot to give a slightly different flavor. I enjoy these mixtures a lot, but the truth is I am a traditionalist when it comes to boiling crawfish, so I usually don’t add anything but seasoning and lemons.
  • Bring the second pot to a boil and once you reach a rolling boil, place the basket with crawfish, into the boiling water. Bring the water back to a boil.
  • Once a rolling boil has again been reached, cook the crawfish for 5-7 minutes, depending on the size of the crawfish.
Cooling crawfish
Cooling crawfish

When the crawfish have cooked for 5-7 minutes, they’ll need to be cooled down:

Most people using a one pot method, kill the boil by adding ice, or spraying the outside of the pot with a hose or something along those lines. I instead remove the basket from the boiling pot and place it into the “seasoned water” of the first pot that is already cool. This does two things. It allows the spicier water to be sucked into the crawfish, resulting in a spicy and juicy crawfish and not having to adjust your boiling water by adding more spice. If you use Ice in the water to kill the boil, it dilutes the water and you have to add spice to get it back to the preferred spiciness.  You also get an inconsistent flavor. The two pot method allows each batch of crawfish to be seasoned consistently.

After the crawfish are cooled, pour them on to the tables, along with the vegetables that you boiled first.  Then pinch the tails and suck the heads!

Peeling crawfish
Sometimes it takes a little while to learn how to peel crawfish!

To peel the crawfish, first you remove the tail from the head by twisting the tail and pulling it off.  Some experienced eaters really do suck the juices and fat from inside the head…but it’s okay if you don’t.

Pinch the tail and crack the shell along the top of the tail.  Hold the tail, and remove the top part of the shell.

Remove the meat from the shell and eat it!

When the claws are large, many people crack them and eat them like crab claws.

We often save the smaller claws and freeze them to use in other dishes, such as gumbo or etouffee.

If you are feeling especially energetic, the heads may be cleaned and frozen for later use in a crawfish bisque — the heads are stuffed with breadcrumbs, crawfish and seasonings and put in the bisque.

Eating Crawfish
Eating Crawfish


Happy boiling!

Gumbo Goddess