The Fort Bend Foodie 04/09/14
The Mighty Mud Bugs
It’s springtime and you know what that means, crawfish season is here! Although it’s not a good year for crawfish due to weather conditions, we love them all the same.
For a reward no bigger than a thumb, we peel our way through the red crustaceans one by one until our tummies are full, our fingers are burning, or we just flat ran out.
There are a million different ways to reach perfection when boiling them at home. All involve boiling in large quantities with tons of spices and a plethora of other ingredients including lemons, onions, garlic, corn, potatoes, mushrooms, sausage, shrimp, and just about anything else you care to kill in the pot. The cooking process is an art form in itself in assuring the jewels are spicy enough, juicy enough, easy to peel, and ever so delectable.
Some ad butter or olive oil to the pot, others throw ice on top of the boiling pot to stop the cooking process and assure an easy-peel. Some like to sprinkle them with spicy seasonings afterward, others soak them in a huge bath of sauce fresh out of the pot for a specific amount of time. Timing is crucial in cooking these creepy little critters and the techniques are many. Although a long, rather expensive labor of love, the results are usually well worth the effort.
I want to hear from you about who serves up the BEST crawfish in the Bend. Or if you have a recipe you swear makes the best darn crawfish you’ve ever tasted! To share your comment, go to our website at fortbendstar.com. Register your name, and then click on Columns, Fort Bend Foodie. Find this article and click “more”. At the bottom of the article is a comment button. Click on that and tell us all about it.
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