Crawfish consumption is in full swing right about now, with backyard boilers poised and ready for Easter weekend, and crawfish buffs scarfing down trays of mudbugs at their favorite local eateries.
Traditional methods reign supreme when it comes to how we enjoy our signature crustacean, but another vibrantly flavored version is gaining traction in Baton Rouge. Viet-Cajun style crawfish, popular in Houston and New Orleans, are making their way to the Capital City. Beausoleil and Chow Yum Phat are serving them as weekend specials during crawfish season, and Soji just wrapped up a limited run during the first half of Lent.
The formula is detailed, ingredient-intensive and time consuming, but the end result is worth the work, says Beausoleil Executive Chef David Dickensauge.
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