Louisiana Crawfish Co. brings mudbug season to faraway Southerners

Louisiana Crawfish Co. brings mudbug season to faraway Southerners | StayingSouthern.net

(Image source: lacrawfish.com)

It’s a tough time of year to live outside the South – crawfish season.

If you’re a Southerner far from home, chances are you’ve spent the last few months drooling over your friends’ Facebook photos of more than a few crawfish boils.

Louisiana Crawfish Co. is a farm after my own heart: They strive to bring the South to those of us who loved it and left it. Founded in 1985, Louisiana Crawfish Co. specializes in shipping Louisiana products – especially live crawfish – just about anywhere. 

Louisiana Crawfish Co. brings mudbug season to faraway Southerners | StayingSouthern.net

(Image source: lacrawfish.com)

Retail and wholesale customers can enjoy live crawfish delivered right to their doorstep.

In addition to crawfish-only orders, Louisiana Crawfish Co. also offers party packs that include live crawfish, seafood boil, their own special Creole seasoning, crawfish bibs, a t-shirt, a koozie and even Mardi Gras beads. With prices starting at about $75, you and 3-6 of your pals will have almost everything you need to have a traditional crawfish boil in your own backyard, wherever that may be. Louisiana Crawfish Co. also accommodates larger shipments, in case you want to invite the whole neighborhood.

Louisiana Crawfish Co. brings mudbug season to faraway Southerners | StayingSouthern.net

(Image source: lacrawfish.com)

This family-owned and operated business leads the industry with tried and true shipping methods and competitive pricing. They stand behind all of their products, offering a money-back guarantee and they will price match if you are able to find a lower delivered cost. With a “why pay more” attitude, the Louisiana Crawfish Co. website offers price comparisons with other retailers.

A standard of stellar quality and service is evident in an abundance of happy customer testimonials.

Louisiana Crawfish Co. doesn’t stop at distributing only mudbugs. Alligator, turtle, various seafood, King Cakes, spices, Lasyone’s meat pies, turduckens,  a wealth of other party supplies and Southern goods are available on LaCrawfish.com.

More than 25 years in the business and over one million pounds of shipped lived crawfish proves this trusted company is here to stay and ready to help you with your next crawfish boil.

Louisiana Crawfish Co. brings mudbug season to faraway Southerners | StayingSouthern.net

(Image source: lacrawfish.com)


Lousiana Crawfish Co.
1-888-522-7292
1-866-593-5320
lacrawfish.com
Also on Facebook

Advertisements

SPOTTED: Familiar Springtime Faces… and side-dishes.

SPOTTED: Familiar Springtime Faces... and side-dishes. | StayingSouthern.net

Viola tricolor or Johnny Jump Up

There’s nothing like a relentless winter to make me leap for joy when I finally spot a couple of tiny, familiar springtime faces in the yard.

As pretty as the flowers are, Johnny Jump Ups make a tasty little treat, too. Members of the same perennial family such as sweet violets, violas and pansies are edible as well. The most common way to integrate the colorful blooms into a meal is as a garnish or in a salad. They also make delicious spreadsjellies and even vinegar. Sweet violets (Viola odorata) can be used in tea, syrup and cakes or even candied.  While the sweet violet flowers taste slightly perfumed, their leaves are tart.

 Johnny Jump Ups have even been known to treat epilepsy, asthma and eczema.

For best flavor, harvest newly bloomed flowers in the morning. This is when the oils are most concentrated and blooms look their best. The more you harvest, the more flowers will grow.

Recipe: Easy Gumbouffee

Recipe: Easy Gumbouffee | StayingSouthern.net

From the mad-scientist test kitchen: Gumbouffee

What’s that smell? Is that success or the huge pot of Gumbouffee?

My friends, it is both. Although it felt a little like mad science, the recipe for this semi-homemade dish turned out to be oh-so-delicious.

Like we talked about in Friday’s post, store-bought spice mixes are convenient, but they don’t deliver when it comes to authentic flavor and texture. Mainstream products are “good enough” to get by when you’re craving Southern food, but what if you want great?

We combined widely-distributed Louisiana-made products, additional seasonings and a few vegetables. The result was a savory etouffee-meets-gumbo.

The best part about this recipe is how easy it is. Even those who don’t feel comfortable in the kitchen can create an authentic Southern dish. No roux-related stress, no major time commitment. Just a fun, tasty meal with real Creole texture and flavor.

Total time spent in the kitchen was less than an hour, but the Gumbouffee tasted like it had been on the stove all day.

We used catfish in our recipe, but chicken, Andouille sausage, shrimp, crawfish or all of the above would be just as tasty. You could even add okra or diced tomatoes to make it your own. Follow these easy steps and you, too will be saying this sauce is c’est si bon.

Gumbouffee

–       1 box Tony Chachere’s Creole etouffee mixRecipe: Easy Gumbouffee | StayingSouthern.net
–       1 box Zatarain’s gumbo base
–       1 pound catfish, cut into large bite-size chunks
–       3 Tbsp extra virgin olive oil
–       1 large yellow onion, chopped
–       2 cups celery, choppedRecipe: Easy Gumbouffee | StayingSouthern.net
–       2 cups green bell pepper, chopped
–       ½ cup green onion, chopped
–       8 cups water
–       1 Tbsp Emeril’s Essence seasoning
–       1/4 cup blackened seasoningRecipe: Easy Gumbouffee | StayingSouthern.net
–       6-8 cups cooked white rice

Directions
–       Mix catfish pieces with blackened seasoningRecipe: Easy Gumbouffee | StayingSouthern.net
–       In a large pot on the stove, heat 2 Tbsp olive oil over medium setting
–       In small batches, cook seasoned catfish until almost done, remove from pot and set aside
–       In the same pot, add 1 Tbsp of olive oil and sauté yellow onion, celery and bell pepper until onion becomes slightly translucent
–       Add Zatarain’s and Tony’s spice mixes, stirring to coat vegetables
–       Gradually add 8 cups of water while stirring frequently
–       Add Emeril’s Essence seasoning and catfishRecipe: Easy Gumbouffee | StayingSouthern.net
–       Bring to a boil, reduce heat and let simmer for about 20-30 minutes until catfish is cooked through, liquid should coat the back of a spoon
–       Serve over cooked rice, garnish with green onion. Feeds 8-10 people

Recipe: “Better For You” Chicken Pot Pie

Recipe: This ain't your mama's chicken pot pie | StayingSouthern.net

This ain’t your mama’s chicken pot pie

I miss Southern food more than anything else about the South – besides my family, of course.

It’s probably a blessing that I don’t live in the South because if I did, I would chronically overeat the delicious but not-so-nutritious regional favorites. (Did someone say boudin?)

In my kitchen, I try to balance recipes that meet the “good and good for you” standard.

Chicken pot pie is one of those dishes that I compare to getting a hug. No doubt, it’s the buttery, creamy sauce and pie crust that makes it taste so good. It’s the epitome of comfort food. But, as comforting as it is, I’m not very comfortable when I can’t button my pants. So, I made some adjustments.

PotPie2This pot pie recipe might not be diet food, but it won’t leave me feeling like I just sold the farm either. By ditching the bottom pie crust, substituting half-and-half with low fat Greek yogurt and replacing traditional potatoes with cauliflower, this fiber-packed dish of bubbly goodness leaves me smiling without all the guilt.

Give it a try! I promise, you won’t even know what you’re missing.

Chicken Pot Pie

1 medium onion, diced

1 Tbsp minced garlic

1 cup cauliflower, diced

1 cup celery, diced

1 cup carrot, diced

1 cup canned sweet peas, drained

3 Tbsp all-purpose flour

3 Tbsp melted margarine

3 Tbsp Extra Virgin Olive Oil

1 ½ cups low sodium chicken broth

1 cup low fat Green yogurtPotpie3

1 teaspoon salt

½ teaspoon pepper

1 ½ teaspoon sage

1 teaspoon rosemary

1 teaspoon thyme

4 cups chicken breast, seasoned with poultry seasoning (sage, rosemary and thyme), cooked and diced

1 pie crust (store bought, or your own recipe)

Directions

–       Preheat oven to 400 degrees

–       In a large sauce pan, heat 1 Tbsp of olive oil and sauté onion and garlic over medium heat until onion becomes slightly translucent

–       Add celery, carrots and cauliflower, stirring frequently, until vegetables become tender

–       Combine chicken broth and yogurt in separate bowl

–       Thoroughly mix in melted margarine and remaining olive oil

–       Add flour gradually while stirring constantly for one minute

–       Add chicken broth and yogurt mixture gradually while stirring well until it becomes thick and bubbly

–       Stir in peas, salt, pepper, sage, rosemary, thyme and chicken

–       Pour into a 2 quart casserole dish and cover with 1 pie crust

–       Cut slits to allow steam to escape

–       Bake 20-25 minutes or until crust is golden brown and filling is bubbly