Crawfish, or mud bugs, are key to Southern cuisine, marked by vibrant festivals and crawdad boils. Although the season spans from November to July, peak months for optimal flavor and tenderness are March, April, and May. Chef Johnnie Gale emphasizes that crawfish are easier to peel in early months due to their tender shells, making them a favorite during their prime season. The article explores not just the culinary aspects but also the cultural traditions surrounding crawfish eating, underscoring its significance in local Southern traditions.
Crawfish may be called the "poor man's lobster," but the creatures are culinary royalty in parts of Louisiana, Texas, Mississippi, and other Southern states.
The peak crawfish months are March, April, and May," Chef Johnnie Gale explained. "Crawfish are tender and easy to peel in the early months.
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