It arrived a bit later than usual, but no matter—crawfish season is on!
Our first crawfish boil of the season was Sunday afternoon at Chef John Besh’s SA River Walk hot spot Lüke. (Oyster fans, you can get fresh ones here!)
Lüke Executive Chef John Russ (that is not John in the photo) tells me he was pleasantly surprised by the size of the tasty crustaceans. His friends who raise crawfish had told him to expect smaller tails than usual, but he says, he was impressed with today’s batch.
We lucked out and sat with some native New Orleans folks. Not only did we get step by step instructions on the best way to extract the most of the tasty tail meat, we learned a bit about the best boil ingredients—mushrooms, sausage and whole artichokes!
I’m inspired to ‘try this at home!’ BTW Cajun fans, you can sign up for a chance to win a 3 night stay in the Big Easy right here on Goodtaste.tv. The NOLA getaway includes 3 nights at the Westin New Orleans hotel, dinner for two at Chef Besh’s Borgne and two roundtrip tickets courtesy of Corporate Travel Planners.
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