If you want to make this well-known New Orleans Jazz Festival Crawfish dish, right now is a great time to stock up on peeled tail meat. State Specialist Mark Shirley says, “While we are still in peak (crawfish) season, production from ponds may taper off a little in the next month, but we still may see the crop continue as the Atchafalaya Basin crop comes in. ”This is great news for those of us who enjoy cooking Louisiana crawfish dishes at home. Locally, we can find tail meat for about $9.99 to $13.99 a pound – that’s in Central Louisiana, depending on what grocer or vender you purchase from. According to Shirley, last season Louisiana brought in about 140 million pounds and this season will be running pretty close to that figure as well.
Crawfish boils and tasty crawfish dishes are a tradition in Louisiana – it’s a good idea to try to keep your recipes trimmed down when you enjoy Louisiana’s favorite and most famous crustacean. The Louisiana Seafood Promotion and Marketing board says that while crawfish tend to be a little high in cholesterol, a 3 ½ ounce serving contains only half of the recommended daily allowance (RDA), and they also are low in saturated fat and calories. Other nutrients in crawfish include:
This recipe has ¼ of the amount of butter used in the original recipe and also substitutes fat-free half & half and skim milk in place of heavy cream – a huge fat and calorie savings without sacrificing an ounce of flavor! For more information on this recipe or Louisiana Crawfish, contact the Rapides Parish Extension Office of the LSU AgCenter at 318-767-3968.
The LSU AgCenter and the LSU College of Agriculture