Louisiana Crawfish: A Succulent History of the Cajun Crustacean

The hunt for red crawfish is the thing, the raison da Atre, of Acadianspring. 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 festivalsdominate the social calendar. More importantly, no matter the occasion, folkstake their boils seriously: theya ll endure line cutters, heat and humidity,mosquitoes and high gas prices to procure crawfish for their familiesa
annualbackyard boils or their corporate picnics. Join author Sam Irwin as he tellsthe storya complete with recipes and tall talesa of Louisianaa s favoritecrustacean: the crawfish.