Louisiana Crawfish: A Succulent History of the Cajun Crustacean

The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

Author: Sam Irwin
Publisher: History Press Library Editions
Published: 02/18/2014
Pages: 178
Binding Type: Hardcover
Weight: 0.90lbs
Size: 9.00h x 6.00w x 0.44d
ISBN13: 9781540209177
ISBN10: 1540209172
BISAC Categories:
- History | United States | State & Local | South (AL,AR,FL,GA,KY,LA,MS,
- Cooking | History
- Cooking | Regional & Ethnic | Cajun & Creole

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