A complete guide to all things crawfish waits inside this second volume of The Louisiana Seafood Bible.
Retired fisheries expert Jerald Horst and his wife, Glenda, team up again to provide delectable recipes, in-depth essays, and information about the evolution of the crawfish industry.
The harvesting of crawfish dates back to the 1800s, but its popularity didn’t take off until 1951. This tribute to the favored crustacean includes biological facts of the affectionately termed “mudbug.” Health and species data, peeling techniques, and regional celebrations accompany recipes showcasing the very best in crawfish cuisine. From Folse’s Crawfish Bisque to Delta Crispy Crawcakes, the dishes have been chosen for their originality in ingredients and cooking styles. The Horsts personally tested, tweaked, and perfected each recipe in their professional test kitchen.
This volume includes interviews with workers in the industry, including Al Scramuzza, the founder of Seafood City, who began the crustacean craze in metropolitan New Orleans. An essay featuring a day in the life of a crawfisher provides readers with an insider’s look into the world of the mudbug. Part recipe book, part encyclopedia, and 100 percent Louisiana, this compendium shares comprehensive knowledge on a symbol of Cajun culture.
About the Authors
Jerald Horst was a professor of fisheries at Louisiana State University for more than thirty years. He is a member of the Louisiana Chapter of the American Fisheries Society. He is also the coauthor of Angler’s Guide to Fishes of the Gulf of Mexico
and The Louisiana Seafood Bible: Shrimp.
Glenda Horst was born and raised in Bayou Sorrell, Louisiana, a small commercial fishing community on the edge of the Atchafalaya Basin. The daughter of a commercial fisherman, she learned the basics of Cajun cooking from her mother and enjoys passing them on. The Horsts live in Franklinton, Louisiana.