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Louisiana Crawfish: A Succulent History of the Cajun Crustacean
Louisiana Crawfish: A Succulent History of the Cajun Crustacean
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Louisiana Crawfish: A Succulent History of the Cajun Crustacean

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Crawdads, Crayfish, Mudbugs, or Yabbies....you might get teased for calling them anything but crawfish around here, but whatever name you give them, this staple of Cajun cuisine has become Louisiana’s favorite crustacean. 

From humble beginnings in the swamps of the Atchafalaya Basin, to the development of a $210 million dollar industry, folks take a crawfish boil very seriously in these parts! Locals will endure mosquitos, heat and humidity, long car trips and high gas prices, all for the sake of a proper backyard boil. The highly anticipated crawfish season peaks during the spring months, from March through June, along with annual festivals that dictate the social calendar. 

Learn how these lobster mini-mes are farmed, cooked, and celebrated in this interesting read, awash with recipes and tall tales from Cajun-born and fed author/journalist, Sam Irwin.