When I first came to South Louisiana back in 1978, I learned many valuable lessons about food and customs. One of those lessons has to do with all the wonderful goodies that are boiled right in with the crawfish; including potatoes, corn, mushrooms, onions, cauliflower, and smoked sausage. Do you have any idea why they…
First, hold the head with one hand, and hold the tail with the other, and twist the head off (or the tail, whichever you prefer!!). Next, suck the head and discard on your pile. This next step can be done two ways. This photo shows the way the amateurs do it. Holding the tail, peel…
During a busy weekend like this one, you have to start calling a day in advance to find nice crawfish, and then hope they will reserve you a couple sacks. That’s about 70 pounds. This isn’t the weekend the price will be low, either. Remember, it’s still during Lent, and the price won’t really go…
Or how I decided to bake some cornbread from scratch! While my internet is intermittent, I am forced to do things that otherwise pretty much go undone around here–like laundry, dishes, cooking, and baking. Besides the other things mentioned, here’s what I was forced to do today . . . Good old-fashioned cornbread in the…
What do you do on a cold, windy Friday when the trout aren’t biting? You drift the banks for red fish in hopes they will bite. As fishing luck would have it, two fish reached the end of the line (no pun intended) and made it into the boat. They are a beautiful bronze color…