Procambarus clarkii

(redirected from Louisiana crawfish)

Procambarus clarkii

farmed crustacean in family Astacidae; called also red swamp crawfish. See Table 23.
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Community kayak events bring not only fish to the net, above, but a Louisiana crawfish boil to Central Florida, and a low-key, friendly atmosphere, below.
He says there is a price difference in farm-raised crawfish from overseas and the premium price domestic Louisiana crawfish are getting.
Coming in 2nd place today was Chef Kevin Templet of Fremin's in Thibodaux with his Potato Chip Crusted Drum, which included Louisiana crab and TABASCO corn relish over Louisiana crawfish, bacon, and asparagus risotto.
These 2 baits are among the most widely used in the Louisiana crawfish aquaculture industry.
SEAFOOD PASTA FETTUCCINI 1 1/2 cups heavy cream 1 teaspoon green onion, chopped 1/2 cup Parmesan cheese, grated 6 large Gulf shrimp 1/2 pound Louisiana crawfish tails, cooked 6 ounces lump crabmeat Salt and pepper to taste 1 pound fettuccini noodles Additional grated Parmesan cheese for garnish 1 tablespoon parsley, freshly chopped, for garnish
Laissez bons temps roulez" (let the good times roll) with the addition to your menu of Tampa Maid's new Dipt'n Dusted[R] Louisiana Crawfish Tails.
This study was funded by the Louisiana Crawfish Promotion and Research Board.
Even more farfetched was the idea that serious competition would emerge from regional species of cultured catfish produced in Mississippi delta ponds, trout from Idaho, Louisiana crawfish, or pen-raised salmon from Norway or Chile.
New Orleans Chicken & Andouille Sausage Gumbo Cornmeal Dusted Oysters with Creole Cream Pecan Encrusted Redfish with Blue Crab Relish Gulf Port Stuffed Lobster Banana Cream Pie Fat Tuesday, February 24 (Fat Tuesday): Davis Street Fishmarket 501 Davis Street, Evanston, IL Live Louisiana Crawfish Crawfish Etouffee Red Beans 'n Rice Jambalaya New Orleans BBQ Shrimp Seafood Big Mamou Blackened Gulf Redfish Harold's River Road Gumbo
Participating chefs include Cody Carroll of Hot Tails Louisiana Crawfish House in New Roads; Drew Dzejak of The Grill Room at Windsor Court Hotel in New Orleans; Anthony Felan of Wine Country Bistro in Shreveport; Keith Frentz of LOLA Restaurant in Covington; Michael Gottlieb of Red Fish Grill in New Orleans; Jaime Hernandez of Juban's in Baton Rouge; Michael Sichel of Galatoire's in New Orleans; Guy Sockrider of Tomas Bistro in New Orleans; Kevin Templet of Fremin's Restaurant in Thibodaux; and, Scott Varnedoe of Stroube's Seafood and Steaks in Baton Rouge.
CRAWFISH CORN BREAD Instead of serving the usual French bread or crackers with soup, purchase a bag of frozen Louisiana crawfish tails and bake this corn bread in a cast-iron skillet.

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