Cajun French: la chadiere en fonte (la shō-dee-air en font) – cast iron pot
Crawfish boils are a staple of south Louisiana. Any given weekend during the Spring and into the Summer, pots are boiling and “mudbugs” are crawling. Once boiled and eaten, generally there are crawfish remaining. For us that is part of the boil, leftover boiled crawfish for future dishes. This past weekend was no different, we had a boil and had boiled crawfish leftover. In fact we had enough crawfish left to prepare three dishes; one of which was a potato crawfish Galette. Unfortunately, we did not have potatoes left over so we used new potatoes purchased from the Acadiana Farmers Market in Lafayette (another blog post). This is an easy dish to prepare, slicing the potatoes is the most time consuming part.
Mais C’est Bon!
