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  • 3 years ago
Crawfish & Barbecue: Staples At Spring Gatherings - Louisiana Eats - It's New Orleans

Crawfish & Barbecue: Staples At Spring Gatherings - Louisiana Eats - It's New Orleans

Getting together with family and friends is something Louisianians do best and in springtime, the weather s just right for barbecues and crawfish boils. This week on Louisiana Eats we re going around the state to investigate two primary foods that feed the masses this time of year. Sam Irwin grew up in crawfish country, so his fascination with our state s freshwater crustacean seems natural. Sam s the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug. Then we ll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace making capabilities of a great smoked pig. CRAWFISH BISQUE Serves 8 Yields 3 quarts 4 lbs. boiled crawfish 3 lbs. crawfish tail meat Stuffing 1 4 cup flour for roux 4 T oil 1 2 lg. onion finely chopped 1 2 lg. bell pepper finely choppe

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