Dickie Breaux has probably told the story a thousand times. But with each retelling there remains something mysterious about the origin of crawfish étouffée. As a Breaux Bridge culinary legend, and owner of storied Cajun restaurant Café Des Amis, he’s often called upon as a keeper of crawfish lore…
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Known somewhat lovingly as the mudbug, even by those who devour them by the pound, crawfish have a dirty reputation. As bottom-dwelling, omnivorous, swampy carrion eaters, it’s an understandable description, but it doesn’t seem to discourage the more seasoned crawfish eaters from enjoying every part…
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Another springtime comes, and suddenly I begin to question my identity. As friends gather in salivating droves, pooling money together for group buys of live crawfish to boil and devour by the pound, I find myself on the outside looking in. Being of Cajun descent by both maternal and paternal…
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