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It's Crawfish Season

dtud Dec 15, 2006 02:26 PM

It's finally crawfish season. So - anyone know any restaurants doing something special to celebrate the start of the season?

  1. g
    Guy Caballero Dec 15, 2006 02:35 PM

    I never knew there was an opening date. Seems to me lately you can get them year-round but they are always scrawny and not great in the late summer and fall. Are these imported crawfish? Do they import live crawfish?

    1 Reply
    1. re: Chris Martel
      dtud Dec 15, 2006 08:16 PM

      i read that La.'s seasons was b/w Dec. and May. but based on what panama hat says - it's really only for about two months. if true - too bad!

    2. Panama Hat Dec 15, 2006 04:55 PM

      There may be a few scraggly ones but they won't be good until April.

      1. h
        Hungry Celeste Dec 17, 2006 02:40 PM

        I'm seeing a few "live crawfish" signs out in the hinterlands...seems that some pond crawfish are indeed available locally right now.

        1. 1
          1030Bourbon Dec 19, 2006 10:20 PM

          Crawfish season is from Christmas to July 4, more or less. True local crawfish are always live when they are boiled; imported crawfish, usually from Asia (especially China) are frozen. There is a definite taste and texture difference. Local frozen crawfish clearly state that they are from Louisiana (there are packagers who refreeze imported crawfish so it's important to read the package). These frozen tails are for making cooked dishes such as etoufees. They can also be fried but not boiled.

          1. r
            ron hoskin Jan 5, 2007 07:50 PM

            hello ,everyone I have a question. Please help me out. I have made seafood Gumbo for New Years Eve. However a couple hours after it was complete it started to go bad. bubbles formed on the top along with scum. what happen ? I used quality ingredients and followed the recipe.

            1 Reply
            1. re: ron hoskin
              Hungry Celeste Jan 5, 2007 08:16 PM

              Post this over on Home Cooking for more responses, but you have to explain: was it actively simmering for those "couple of hours" or was it cooling in a large pot on the stove or what? Typically, when you're cooking a pot of gumbo, you will indeed get scum or foam from the veggies, but the foam subsides after they're cooked. Now, if the foam/bubbles formed after the dish was cooked & merely sitting, it could have soured or gone off if you did not cool it properly.

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