Louisiana Crawfish: A Succulent History of the Cajun Crustacean by Sam Irwin

Louisiana Crawfish: A Succulent History of the Cajun Crustacean

American Palate

Sam Irwin

157 pages missing pub info (view editions)

nonfiction food and drink history medium-paced
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Description

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...

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