LOUISIANA is a land of traditions. Every region, city, and family have their own set of beloved rituals they use to celebrate the passage of time, from Pierre C. Shade aux forecasting the length of our spring in New Iberia to the countless pounds of Bayou State craw fish cooked up at Good Friday craw fish boils.
Food plays a large part in those civic and family affairs, and that is why I look forward to this issue every year. Finding new ways to work with craw fish tails and our other spring delicacies is not only a lot of fun but I love Bloody Marys from The Company Burger. also an important part of what we For more zippy eye-openers, check out page 71. Every family has their must-make dishes for parties large and small, but I hope that when you see this collection of seasonal recipes, you’ll consider making a few of them part of your traditions in the coming years.
Some of my favorites from this year’s crop of craw fish recipes include the Craw fish Patty Po’ Boys (page 49), the super-easy Craw fish Boil Frittata Muffins (page 45), and Chef Cody Carroll’s étouff ée-like Craw fish & Grits
page 91 at Louisiana Cookin’ Magazine. With 12 tasty new craw fish recipes, I’m sure you’ll find a few standouts of your own. While this last one isn’t crawfish (but falls generally under the category of unusual seafood), I absolutely love Chef John Folse’s Cowan or Creole Turtle Soup (page 30).
Whether you’re a craw fish aficionado or just love combing the springtime farmers’ markets for the choicest artichokes and favabeans, I hope these recipes and stories can help you make some new memories. Daniel – Editor

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• Luxury Kitchens & Bathrooms – No 18 2019
• Harper’s Magazine – February 2020