Crawfish season has arrived in full force across Louisiana. I got my first lesson in eating crawfish about five years ago, when I took a trip down the bayou.
It used to be that you had to come here to get crawfish, but they are becoming more accessible in other parts of the U.S., albeit at higher prices than people pay in these parts.
Keep reading with a 7-day free trial
Subscribe to CulinaryWoman to keep reading this post and get 7 days of free access to the full post archives.