fellow home chefs...
That's right... Mardi Gras is come and gone. The weeks
before Mardi Gras made way for the big day with parades, Mardi Gras
Balls and house parties. Mardi Gras has always been a time for
laughter, friends and good food, especially finger foods, crawfish
The weather was iffy this year but everyone managed to make a
parade or two. There were several parades that had to be
re-scheduled but believe me, the house parties weren't! Extensive
planning goes into some of these events so you can imagine what a
delay would mean, especially with the food preparation.
One party we went to (and I cooked at) included burgers and
dogs, fresh pork and deer sausage and (what I call) a
"Mini Pig Roast", or in French, "Petit Couchon de
lait'. No, that doesn't mean roasting a very small pig... all I had
to work with was a fresh pig leg (picnic roast). I was not going to
let the absence of a whole pig deprive the crowd of delicious
roasted pig and you shouldn't either. Here's the recipe ... (Click
The Lenten season follows Mardi Gras which brings
some sort of fasting. Along with that the absence of meat on Fridays
is common. Many South Louisiana dishes were created with that idea
in mind. Many times the Friday meals substituted seafood for meat
but there were other dishes created that were great. Here are a few
dishes and sides to consider to help you make it through the
Sauce Piquant | Eggplant
Fritters | Egg
and Tomato Gravy | Cheese
As the weather warms oysters go out of season and
crawfish make their way to the Cajun table. March, April and May are
known as the best months of the crawfish season mostly because they
are more plentiful which means lower prices. Crawfish season
actually begins in November with the introduction of pond or farm
Guess what the "State Crustacean" of
Louisiana would be? You got it, for the last 20 years it's been the
If you buy fresh crawfish keep them at a
temperature of 46 - 48ºF in high humidity. This can be done with
ice chests and a little ice and they'll stay alive for a few days.
Leave them in the sack and lightly mist them with water every few
hours. Normally they don't stay in the sack long around here but if
you plan on transporting some for long distances this is good
information to remember.
Live Crawfish are graded as follows:
Large: 15 or less per pound
Medium: 16 - 25 per pound
Small: 25 or more per pound
Here are a few recipes you may enjoy.
Crawfish | Crawfish
Etouffee | Crawfish
Stew | Crawfish
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