207. Part 1 of our
interview with Sam Irwin. Sam is the author of
Louisiana Crawfish: A Succulent History of the Cajun Crustacean. Sam Irwin is a freelance photojournalist living in
Baton Rouge. He is a native of Breaux Bridge, the Crawfish
Capital of the World, and spent much of his childhood in
Henderson, Louisiana at Amy's Fisheries, his grandfather's fish
and crawfish market. Sam is the former press secretary of the
Louisiana Department of Agriculture & Forestry and a
graduate of the University of Louisiana at Lafayette. He has
also been a history teacher, a Cajun music dancehall operator
and the owner of a record store.
Recipe for Crawfish Bisque.
From
Cooking in Old Creole Days.
Take two or three dozen crawfish, throw them in boiling water for a
minute or two, clean them thoroughly. Take off the heads, empty them,
and clean them and wash them, keeping the fat part of the tails. Put
them on a chopping board with the fat, a little chicken or veal, a
little stale bread, chop it all fine together, flavor with pepper, red
or black, a laurel leaf, or put in a bouquet of aromatic herbs for a few
minutes, having tied it with a thread so as to pull it out. Brown all
this in a saucepan with a spoonful of lard. Stuff the crawfish heads
tight with this. Put them in a saucepan to simmer with a quart of
bouillon for an hour or more, until you have a good soup. Serve hot.
—
Mme. Josephine Nicaud,
Who has been for over forty years in Ambassador Eustis’ family.
- This week in Louisiana history.
- May 7, 1862. The Union Army captures Baton Rouge during
the Civil War
- May 7, 1863. Alexandria captured by Union troops during
the Civil War
- This week in New Orleans history. On May 6, 1770, the
Cabildo attorney requested soliciting the establishment
of a body of horse police.
- This week in Louisiana.
Bobby Love and Friends Thursday, May 11
5:00 PM CST
Venue information:
Vaso's 500 Frenchmen St. New Orleans, LA 70116
504.272.0929
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