Cajun Food Where You Find It
Cajun French: déjeuner (dā-ju-nā) – breakfast
The smell of boiling crawfish permeates the air during Spring in south Louisiana. It is rare that we eat all the crawfish we boil. I think we intentionally boil more than needed so we have leftovers for use later. So it was Friday, we ended up with a few crawfish tails left. The tails along with an ear of corn and three potato halves would make a great omelet filling.
Mais C’est Bon!
Cajun French: l’écrevisse bouilli (l’ā-krū-vees boo-ee) – boiled crawfish
Crawfish boils bring family and friends together to enjoy the bounty of south Louisiana. Every Cajun family has their own “special” boiling recipe and most are willing to share to prove it’s the best! Besides the enjoyment of the boil itself, one of the best parts is the left over crawfish. Most families plan their boils so there is crawfish left to incorporate in other dishes. Our Saturday afternoon boil was no different and we had crawfish to make our Crawfish Boil Fritter. This is a sweet savory dish and makes a great start to any meal.
Mais C’est Bon!
The roar of the propane burner, the pungent aroma of crab boil and pepper, and the taste of ice cold beer – it’s a crawfish boil. What’s more natural in South Louisiana than a crawfish boil with relatives and friends? Now, several days later, let’s use those leftover boiled potatoes and crawfish for a salad.
If you have not been to a crawfish boil, you can boil the potatoes in crab boil and purchase fresh Louisiana crawfish. When the potatoes are done, drop the crawfish in the water and let sit for ten minutes. Drain and you are ready to prepare the salad.
Mais C’est Bon!
