The first time I ate boiled crawfish, I was in a living room that, oddly enough, I’d soon see depicted on television. It was April of 2010, and I was visiting New Orleans with my then boyfriend (now husband).
The house, in the Treme neighborhood, belonged to his friend Davis Rogan, a native musician and local radio DJ personality whose life would soon become the basis of a central character in Treme, the former HBO series about post-Katrina New Orleans. Davis also wrote and consulted for the show, appeared as himself frequently, and eventually found himself sipping Sazeracs with Anthony Bourdain on his travel-and-food TV show, The Layover. But that afternoon, before all that, Davis was teaching me to eat crawfish.
I watched as our friend plucked from a metal mixing bowl what resembled—and tasted much like—a tiny red lobster. He held it between his index fingers and thumbs; twisted the head off and sucked the juice from it; unwrapped the top of the shell; pinched the tail; and squeezed the seasoned, spicy meat into his mouth—all in one fluid movement.
Honestly, it seemed like a lot of work for something so small. But then he and my boyfriend dug in, and I was awestruck: The shells of the boiled crawfish accumulated at a dizzying rate—I’d rarely seen anything consumed so fast.
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Politics is on the Menu at Hell’s Backbone Grill
New Orleans for the Celebratory
To the one who was supposed to get away
To Old Johnny
Coming Full Circle
How Korean Karaoke Changed my Life
My Lesson from Hell
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For breakfast tomorrow, how about a bowl of tangy Greek yogurt topped with fresh apricots, almonds, and a drizzle of local honey? For lunch, how does a peppery arugula salad with cucumbers, radishes, feta, mint, and olives sound? Or a hearty pumpkin soup with . . .