Mardi Gras revived our appetite for home cooked Cajun—and it hasn’t quit since! Now, on the heels of Fat Tuesday, mudbug madness is starting to spread. That’s what you and I call crawfish season throughout South Texas.
Chances are your favorite spot for down-home Creole cookin’ has already played host to a boil or two. No surprise there. Crawfish is the kind of hands-on communal cuisine that fosters tradition and memorable times among family and loved ones. So grab a bib, and pinch and peel to your heart’s content!
Terrific offerings from some famous spots like Brennan’s of Houston, Gaido’s and Harold’s below!
Juicy pork tenderloin, roasted and stuffed with crawfish – a killer combo!
Corn tortillas stuffed with peeled crawfish tail meat, plated with a fire roasted tomatillo salsa and topped with Pepper Jack, fresh pico de gallo and sour cream.
A surprisingly sweet crawfish chili crowned with creamy goat cheese! Garnished with green onion tops and crostinis.
Fresh spaghetti, cooked al dente and tossed with olive oil and scratch-made Crawfish sauce. Topped with fresh julienne tomatoes.
Classic Étouffée (Cajun stew) served over long grain rice with Louisiana hot sauce.