Tag: louisiana crawfish

Henderson Hosts Annual Crawfish Pardon, Celebrating Local Icons

Lt. Gov. Billy Nungesser officially launched crawfish season in Louisiana with the ceremonial Crawfish Pardon, an annual celebration steeped in tradition, community, and Cajun culture. As per this article from The Daily Advertiser, this event, which was held for the ninth consecutive year, took place at Pat’s Fisherman’s Wharf Restaurant in Henderson on the first Tuesday after Mardi Gras—a date that has become synonymous with the unofficial kickoff of crawfish season across the Gulf South.

In partnership with the Louisiana Seafood Promotion and Marketing Board, Nungesser pardoned a specially selected crawfish named Huval. The crawfish pardon symbolized both a lighthearted tribute and a deeper recognition of the region’s seafood heritage. Louisiana remains the largest domestic producer of crawfish, yielding approximately 150 million pounds each year. As Nungesser noted during the ceremony, the season would now run through Easter, marking several weeks of backyard boils, restaurant feasts, and cultural gatherings anchored by this beloved crustacean.

Nungesser explained that the event was more than just a ceremony; it was a celebration of the state’s unique cultural identity. By granting Huval his freedom, the lieutenant governor hoped to showcase Louisiana’s vibrant way of life, where food, family, and festivity go hand in hand. He remarked that in Louisiana, “you can always find something that will Feed Your Soul,” a reference to the state’s tourism campaign launched in 2018 that encourages exploration of Louisiana’s culinary and cultural richness.

This year’s pardoned crawfish, Huval, was named in honor of a local icon—Pat Huval—and his family. Pat Huval was a cornerstone of the Henderson community. Alongside his wife, Agnes, he opened a grocery store in 1948 that quickly gained a reputation for its hamburgers and sacks of crawfish. This humble beginning evolved into the creation of Pat’s Restaurant in 1952, a business that would become a regional culinary landmark.

Beyond his role in the food world, Pat Huval also left a lasting legacy in public service. In 1971, he became the first mayor of Henderson, a role he held for more than twenty years. During his tenure, Huval spearheaded efforts to incorporate Henderson as an official town and led significant infrastructure improvements. These included the construction of a town hall, establishment of trash services, the building of a local jail, and the founding of the town’s fire department. Huval passed away in 2018 at the age of 88, but his influence still resonates throughout the community.

The Huval family continues to operate Pat’s Fisherman’s Wharf Restaurant, ensuring that the tradition of serving authentic Cajun cuisine endures. Jude Huval, Pat’s daughter and current co-owner and head chef of the restaurant, expressed her appreciation for the honor bestowed upon her family. She acknowledged the lieutenant governor and the Louisiana Seafood Promotion and Marketing Board for their ongoing support of both the seafood industry and the many restaurants that help preserve Louisiana’s culinary identity.

The crawfish pardon for the crawdad named Huval was selected for the special occasion by Barry Toups, owner of Crawfish Haven and Mrs. Rose’s Bed & Breakfast in Kaplan. After being chosen for the ceremony, Huval was transported to the event in Henderson, where he was welcomed with fanfare and given the spotlight during his symbolic “procession” to his new home.

During the event, Lt. Gov. Nungesser presented an official proclamation to the Huval family in recognition of their contributions to Louisiana’s cultural and culinary landscape. Following the pardoning, the Louisiana Office of State Parks assumed responsibility for the honored crustacean. Huval the Crawfish was relocated to Lake Fausse Point State Park in nearby St. Martinville, where he would spend the rest of his days in a natural environment—burrowing in the mud, swimming through bayou waters, and living freely within the park’s protected habitat.

Events like the Pardoning of the Crawfish blend Louisiana’s love for celebration with its commitment to cultural preservation. They serve not only to mark the beginning of crawfish season but also to shine a spotlight on the people and stories that have helped shape the region’s identity. For many, it’s not just about seafood—it’s about honoring traditions, supporting local businesses, and embracing a way of life that is uniquely and proudly Louisiana.

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Gulf Coast Delight: How to Make Crawfish Cornbread

If you’re seeking a mouthwatering dish that embodies the heart of Southern cuisine, look no further than this recipe for Crawfish Cornbread from LouisianaCookin. Bursting with flavors from the Gulf Coast, this cornbread marries the richness of crawfish with the comforting texture of classic cornbread. It’s a dish that’s perfect for gatherings, potlucks, or as a hearty side to a soulful meal.

Ingredients:

  • 1 pound cooked crawfish tail meat
  • ½ red bell pepper, chopped
  • 4 green onions, thinly sliced
  • 1 teaspoon granulated garlic
  • 1 large egg, beaten
  • 1¾ cups whole milk
  • ½ cup all-purpose flour
  • 2 cups yellow cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • ¼ cup bacon drippings
  • 1¼ cups unsalted butter, divided
  • ¼ cup salted butter, melted
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided
  • ¼ teaspoon ground black pepper

Directions:

  1. Preheat and Prepare Skillet: Begin by placing a deep 10-inch cast-iron skillet in your oven. Preheat the oven to a scorching 450°F. This high heat ensures a crisp crust on your cornbread.
  2. Prepare Crawfish: Place your crawfish tails in a colander to drain. Gently squeeze them to remove any excess liquid, which helps prevent a soggy texture in the cornbread.
  3. Cook Vegetables and Crawfish: In a medium skillet, melt ½ cup of unsalted butter over medium-high heat until it starts to foam. Add the chopped red bell pepper, thinly sliced green onions, a pinch of salt, and ground black pepper. Cook, stirring occasionally, until the bell pepper softens, which should take about 5 minutes.
  4. Sprinkle in ½ teaspoon salt, the ground black pepper, and the crushed red pepper, and cook for an additional 30 seconds, allowing the spices to release their flavors. Stir in the crawfish tails and granulated garlic. Continue cooking until most of the moisture evaporates, roughly another 5 minutes.
  5. Melt Butter: In a small microwave-safe bowl, place 7 tablespoons of unsalted butter and melt it in the microwave on high for about 45 seconds. Set this aside for later use.
  6. Mix Dry and Wet Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking soda, baking powder, and the remaining tablespoon of salt. Gradually stir in the whole milk and honey, ensuring a smooth mixture. Add the melted unsalted butter and beaten egg, stirring until everything is well combined. Finally, fold in the crawfish mixture, making sure it’s evenly distributed.
  7. Prepare Skillet for Baking: Carefully remove the hot cast-iron skillet from the oven and place it over high heat. Add the bacon drippings and let it cook until it begins to smoke slightly. This step infuses the cornbread with a smoky flavor. Add the remaining ¼ cup of unsalted butter to the skillet, swirling it around to coat the bottom and sides thoroughly.
  8. Bake Cornbread: Pour the batter into the hot skillet, smoothing the top with a wooden spoon or rubber spatula. Reserve the last tablespoon of unsalted butter for another use. Bake in the preheated oven until the cornbread turns a beautiful golden brown, about 10 to 15 minutes. Once done, carefully turn the cornbread out onto a cutting board. Brush generously with the melted salted butter, cut into pieces, and serve hot.

Side Dish Suggestions:

Crawfish Cornbread is a versatile dish that pairs well with various Southern favorites. Here are some ideas to complete your meal:

  • Collard Greens: A traditional Southern side, collard greens cooked with ham hocks or bacon add a savory depth that complements the cornbread.
  • Fried Catfish: Crispy fried catfish with a squeeze of lemon makes a delightful main course paired with the rich cornbread.
  • Red Beans and Rice: This hearty dish is perfect with the spicy and savory notes of the Crawfish Cornbread.
  • Southern Slaw: A tangy coleslaw can provide a refreshing contrast to the warm, buttery cornbread.

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Elevate Your Appetizer Game with these Delicious Crawfish Rolls

Embark on a culinary journey to the heart of Louisiana with this meticulously crafted Crawfish Rolls recipe from Louisiana Cookin. This beloved Southern dish encapsulates the essence of Cajun cuisine, combining tender crawfish tails, crisp vegetables, and zesty remoulade within a warm, buttered bun. Through this recipe, you’ll aim to celebrate the rich tapestry of flavors that define Louisiana’s culinary heritage, inviting you to explore the artistry of Cajun cookingin the comfort of your own kitchen.

Ingredients:

Directions:

  1. Begin by heating a spacious skillet over medium-high heat. Add the crawfish tails, allowing them to cook until the liquid has evaporated, approximately 5 minutes. Once cooked, transfer the crawfish to the refrigerator, allowing them to chill for a minimum of 1 hour.
  2. In a medium-sized bowl, combine the chilled crawfish with sliced celery, creamy mayonnaise, minced red onion, freshly squeezed lemon juice, this bespoke Cajun Seasoning blend, and aromatic celery seed. Gently fold the ingredients together until fully incorporated, creating a luscious filling for our rolls. Refrigerate the mixture until it’s ready to grace your taste buds.
  3. Assemble your Crawfish Rolls with care and precision. Line each buttered and toasted hot dog bun with tender butter lettuce leaves, providing a refreshing contrast to the flavorful filling. Generously scoop approximately ½ cup of the chilled crawfish mixture onto each bun, ensuring every bite is brimming with Louisiana goodness. For a final flourish, garnish with freshly sliced chives, adding a pop of color and flavor to your masterpiece. Serve immediately and watch as your guests marvel at your culinary prowess.
  4. Crafting the Cajun Seasoning: Enhance your culinary prowess with this signature Cajun Seasoning blend. In a small bowl, amalgamate chili powder, kosher salt, garlic powder, onion powder, paprika, dried oregano, dried thyme, black pepper, cayenne pepper, and white pepper. This harmonious blend encapsulates the essence of Cajun cuisine, infusing each bite with an explosion of flavor. Store any leftovers in an airtight container for future culinary endeavors.

Side Dishes:

To complement the bold flavors of these Crawfish Rolls, consider serving them alongside classic Southern sides such as:

Creamy Coleslaw: Indulge in the crisp freshness of these Creamy Coleslaw, a classic Southern side that perfectly balances the richness of the Crawfish Rolls. Shredded cabbage and grated carrot are enveloped in a creamy dressing infused with tangy apple cider vinegar and a touch of sweetness from honey.

Cajun Corn Salad: Transport your taste buds to the bayous of Louisiana with this Cajun Corn Salad, a vibrant medley of flavors that complements the spiciness of the Crawfish Rolls.

Crispy Sweet Potato Fries: Satisfy your cravings for comfort food with these Crispy Sweet Potato Fries, a mouthwatering side dish that pairs perfectly with the bold flavors of the Crawfish Rolls.

In conclusion, this Crawfish Rolls recipe offers a tantalizing journey through the heart of Louisiana cuisine. With each bite, experience the vibrant flavors and soulful essence that define Cajun cooking. Whether shared with loved ones or savored in solitude, this dish promises to elevate any dining experience. So, roll up your sleeves, embrace the spirit of the bayou, and embark on a culinary adventure like no other.

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Lt. Gov. Nungesser’s Annual Crawfish Pardoning Tradition

In Breaux Bridge, the crawfish capital of the world, an extraordinary Louisiana tradition unfolded during the 8th Annual Pardoning of the Crawfish. As per this article from The Daily Advertiser, Lieutenant Governor Billy Nungesser played a pivotal role in this unique event, where a singular crawfish named Sherbin was spared from the boiling cauldron of a typical seafood boil.

Lt. Gov. Nungesser, the mastermind behind this unconventional ritual, shared insights into the proceedings. “We select a fortunate crawfish from the Atchafalaya Basin, extend our mercy through a pardon, and release it to live out its days in the untamed swamps of Louisiana,” remarked Nungesser, embodying the spirit of compassion toward the crustacean.

In a nod to local leadership, this year’s honored crawfish bore the name Sherbin in tribute to Mayor Sherbin Collette, a respected figure who steered the town of Henderson since his election in 2004. Reflecting on the distinction, Mayor Collette remarked, “This stands as one of the greatest honors in my two-decade-long tenure as mayor.” The official proclamation, an inaugural event that unfolded eight years ago in New Orleans, originated from the Lt. Governor’s inspiration drawn from the age-old American tradition of pardoning Thanksgiving turkeys.

Mayor Collette reminisced about the inception of this unique custom, recounting a conversation with the Lt. Governor. “Eight years ago, the Lt. Governor called me one day and proposed the idea of pardoning a crawfish. I thought it was a brilliant concept, so I journeyed to New Orleans, crafted a crawfish trap, and successfully captured five of these lucky creatures,” shared Collette, underscoring the grassroots origins of the tradition.

Scheduled annually on the first Tuesday post-Mardi Gras, this ceremony marks the commencement of crawfish season in Louisiana and throughout the Gulf South, according to Nungesser. Louisiana’s 1,600 crawfish farmers contribute significantly to the industry, yielding an impressive 150 million pounds of crawfish annually, translating to a staggering $175 million in market value.

Acknowledging the challenges faced by the industry in the current year, Lt. Gov. Nungesser commented, “It’s been a challenging season with imports, drought, freeze, and a crawfish shortage. It’s crucial to spotlight this remarkable industry, and with warmer weather approaching, we hope they emerge from the ground for everyone’s enjoyment.”

As the ceremony concluded, Samantha Carroll, the executive director of the Louisiana Seafood Promotion and Marketing Board, articulated the protective measures in place for Sherbin. “Sherbin shall remain shielded from any boiling pot or culinary dish, basking in water no hotter than the serene swamps and bayous of Louisiana. Sherbin deserves to relish life in our marshes, savoring freshwater devoid of spices, potatoes, seasonings, or onions and garlic.”

In its entirety, the 8th Annual Pardoning of the Crawfish served not only as a vibrant display of Louisiana’s cultural richness but also underscored the imperative of acknowledging and safeguarding the state’s flourishing crawfish industry. What began as a novel idea eight years ago has blossomed into a symbolic gesture, a profound expression of gratitude for the crustaceans woven intricately into Louisiana’s culinary fabric.

As the event unfurled, the unconventional tradition became a poignant reminder of the intricate balance between cultural practices and the state’s economic backbone. Lt. Gov. Nungesser‘s brainchild stood as a testament toLouisiana’s commitment to preserving its traditions and sustaining the livelihoods of those entwined with the crawfish industry. Sherbin’s journey, from the simmering pot to the serene marshes, encapsulated the essence of a celebration that goes beyond a single crawfish’s reprieve—a celebration of resilience, tradition, and the timeless spirit of Louisiana.

In closing, as Sherbin embarks on his journey to Lake Fausse Point State Park in St. Martinville, the Pardoning of the Crawfish stands as an enduring testament to the state’s unwavering connection to its cultural roots. The annual ceremony serves as a poignant reminder that, amidst the grandeur of festivities, Louisiana’s commitment to preserving its unique traditions remains steadfast.

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LSU Students Create an Automated Robotic Arm for Crawfish Harvesting

For every pound of delicious Louisiana crawfish, there is a talented and exhausted crawfish farmer whose strenuous, intensive crawfish harvesting labor might soon be aided by a robotic arm designed by students at Louisiana State University, as reported by The Advocate.

When crawfish farmers are harvesting the crop of crustaceans in the summer months, they are oftentimes operating their boat with one foot while leaning over the side, grabbing traps from the waters. Then in an efficiently choreographed, rheumatic motion, they flip the trap at an angle, toss in more bait, and set it back in the water with tactical precision. This method yields 100 million pounds of crawfish every spring, but it is incredibly labor-intensive.

Advocate reporter Caroline Savoie spoke to David Vercher, one of the six LSU biological engineering students who helped to bring an automated crawfish trap-retrieving arm to life. Vercher worked many, many seasons on his family’s farm where they harvested 300,000 pounds of crawfish a day, and he reported that “experienced crawfish farmers get the job done pretty quickly, but it’s hard on their bodies. If they have a device that will make their jobs easier and more sustainable“that makes all the difference.”

Vercher designed, coded, and manufactured the device, which can lift, empty, and re-bait crawfish traps just with a tap of a Playstation 4 controller. The engineering team at the helm of this project are all natives of the state of Louisiana, and they believe that this harvesting arm could save time, money, and potentially prevent back injuries. Funding for the device came from the United States Department of Agriculture.

Tests conducted using the prototype, which is about ⅓ of the size of a commercial crawfish trap, show that it can complete the harvesting task of crawfishing in an average of about 18.3 seconds, which is comparable to a person’s speed.

After she became aware of high costs and labor shortages in the crawfish industry, senior project advisor Professor Chandra Theegala suggested the idea to create the robotic harvester as one of several options for her students’ final assignments. She said of the prototype, “it’s a high-tech project. I originally planned to have a graduate student working on this, but COVID restrictions prohibited that. So I decided to put a team of undergraduates together, and I was extremely impressed with their dedication and interest.” Professor Theegala hopes that the completed project will provide proof of concept to eventually build a harvesting arm to scale.

The project team had worked mostly through Zoom meetings and group messages to delegate the project’s responsibilities according to their enterprises. Vercher has designed the bait reloading device, Ben Thomas programmed and coded the arm’s motion, Damien Glaser constructed the budget and ordered parts, Bryan Tassin conducted background research and managed the team so that everyone was on task, and Sarah Mitchell brought the project to life.

Mitchell accomplished this through the use of her personal 3D printer, which allowed her to produce the harvesting arm’s trap tops, grips, “crawfish,” and “bait” out of PETG plastic, a material that is used in single-use water bottles.

After its completion, the only component of the design that isn’t automatic is aligning the hand with a crawfish trap. This slight incompatibility fuels Thomas’s goal to make the arm entirely automatic so that it can align itself on an actively moving boat. He said that to make his goal a reality, the device would have to also be waterproof, adding, “it would be much quicker. Ideally, the boat would keep moving, and the arm would be able to sense and grab traps at the front of the boat.”

Upon the project’s completion, team member Sarah Mitchell expressed her satisfaction, saying, “I never expected to work on a school project that could make a real difference. It was just our little robot.”

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Louisiana Favorite’s: Extra Crawfish Tail Recipes

It is officially spring, feeling like summer. We all know that means one thing; it’s Crawfish time. All of the big pots have started boiling those mud-bugs. Crawfish boils usually end with no leftovers, but sometimes you will get lucky and have some extra. This means endless possibilities for Crawfish recipes. Louisiana Cookin’ recently published a blog with 9 recipes that you can use for those left of tails, here are three of them!

Tomato Crawfish Salad

INGREDIENTS

1 (16-ounce) package of cooked crawfish tails, make sure to rise them and drain them

⅓ cup powdered Tomato Mix

½ cup canola oil

1 teaspoon hot sauce

½ cup thinly sliced celery

1-pint grape tomatoes, they need to be halved

12 pickled okra pods, these need to be halved also

¼ cup red onion, thinly sliced

1 tablespoon of horseradish, make sure it is already prepared

2 tablespoons of lemon juice, the fresher the better

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1½ teaspoons dry mustard

Grab a medium mixing bowl and mix together the juice, powdered Tomato mix, salt, pepper, hot sauce, and horseradish. You then want to slowly add the oil, while constantly whisking the mixture to make sure it combines nicely. This is what will be used for the dressing.

In a different mixing bowl, combine the onion, okra, tomato, celery, and of course the crawfish. Take ¼ of your dressing and mix it into this bowl. Serve the extra dressing on the side so guest can add more if needed.

Crawfish Dip

INGREDIENTS

Crawfish

1 cup water

1-pound cooked crawfish tail meat

2 cups sour cream

1 (1-ounce) package dried porcini mushrooms

2 cloves garlic, chopped

1 bunch green onions, sliced

1 cup chopped fresh parsley

¼ cup all-purpose flour

¾ cup unsalted butter

2 teaspoons salt

1 teaspoon ground black pepper

½ teaspoon cayenne pepper

Take a microwave safe bowl and heat up 1 cup of water on high. You want the water to be really hot, add the mushrooms until they soften. Strain the mushrooms but make sure to keep the liquid. Cut the mushrooms into fine pieces.

Take a medium saucepan, melt the butter, add the green onion, and then mix in the floor, letting it cook for 5 minutes

Take the mushroom liquid, the mushrooms, and the garlic, and add it to the saucepan. This needs to be brought to a boil.

Add the salt, pepper, and Crawfish; once adding the Crawfish continue to cook for 5 more minutes. Then reduce to low heat; add the parsley and sour cream.

Cajun Crawfish Bread

INGREDIENTS

1 (12-ounce) loaf French bread and halved it lengthwise

1 pound cooked crawfish tails

½ cup mayonnaise

2 tablespoons butter

1 (8-ounce) package cream cheese, it needs to be softened

¾ cup sweet onion, finely chopped

3 cloves garlic, make sure they are minced

¾ cup green onion, chopped

1 tablespoon chopped parsley, fresh

1 teaspoon Cajun seasoning*

½ teaspoon sweet paprika

½ cup grated Parmesan cheese

¾ cup shredded Monterey Jack cheese (with peppers)

First preheat the oven to 375 degrees

Take the bread halves and spread the mayonnaise on both halves.

Melt the butter in a large skillet, add the sweet onion and cook for about 5 minutes.

Then add the garlic and cook for about 2 minutes. The parsley, green onion, and crawfish should be add next, cook for about 5 minutes. The cream cheese and Cajun seasoning will come next. Remove the skillet from the heat and stir to make sure the

cheese is fully mixed.

Take the mixture and spread it on both halves of the bread, garnish with the cheeses and paprika. Bake the bread until the cheese looks melted then turn on the broil, you want the cheese to be slightly browned.
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