I am very late in this topic. much has changed as I started to volunteer in Viet Nam.
I wanted to chime in, this post brought back so much memories of my time in New Orleans and Mississippi. The crawfish boil is a staple in just relaxing, sitting outside and drinking beer, we often preferred Heineken with it. The best crawfish is homecooked, complete with butter, cayenne, orange juice, garlic, lemon and onions, andoulie sausage, and corn, potatoes. With the Vietnamese community, we also often ate it alongside balut and other delicacies they have.
On the subject of Creole food, we also can't forget GUMBO, crawfish etouffee, jambalaya, red beans and rice. If I ever meet any of y'all one day, I have to make you my crawfish etouffe, u have to get this only in the Gulf Coast of America to taste this special region of American food.
leoello, I look forward to seeing you especially that you promised the south-style crawfish etouffe! I made a chicken etouffee but I bet crawfish etouffee is the best! They said the secret to a good etouffee is the roux. I'd love to know how you do you do your roux! Thanks!
Ay welcome again diay, leoello!
By the way, asa naman tawon si Father R chicogon? Father, where art thou?
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Topic: Crawfish Boil Creole Style... Has Anyone Ever Tried It? (Read 7302 times)