Cooking with crawfish: There’s more than one way to enjoy mudbug season
Crawfish season is one sure sign of spring. Banners go up on restaurants, and parties start moving outside where guests can pile up their plates with the “little lobsters.”
Mississippi crawfish abundant early
Mississippi crawfish are plentiful early in the season and prices are down.
Photo: Crazy for crawfish
Dispatch editorial assistant Kelly Butler rescues a runaway crawfish in the alley behind the newspaper’s offices this morning.
Our View: Crawfish shortage a depressing reality
The unseasonably cold and lingering winter has left many of us in a depressed mood.
As it turns out, that goes for crawfish, too.
Crawfish supply, prices affected by cold weather
In three decades of selling crawfish, Curt Crissey has never seen prices this high.
Crawfish season means big business for Crissey
In the South, there are few aromas more inviting than the rich smell of perfectly seasoned crawfish coming to a boil. People wait all year for the few short months when they can pop a succulent piece of the flavorful crustacean into their mouth.
Birney Imes: Red Lobster and a lone crawfish
He was the last passenger to get on the plane. A tall black man in a dark pinstriped suit, elegant white shirt and expensive shoes. His eyes landed on the empty seat beside me.
We were on a 6 a.m. flight from Birmingham to Washington D.C.
Crustacean Craze: It’s crawfish time — twist some tails
Crawfish, mudbugs, crawdads, crayfish — call them what you will, the prolific Cajun delicacy is once again on the move into the Golden Triangle. Late winter into early spring heralds a new harvest of fat crustaceans generating a buzz, especially with fans who have been impatient for their arrival.