Being someone who is happiest with a full stomach, the food vendors immediately caught my attention. I am a huge fan of crawfish, those tiny, tasty crustaceans that according to Cajun lore originated as lobsters up in Canadian Acadia.
In the story, these sentimental lobsters apparently missed the Cajuns so much after their forced eviction from Canada by the British Government, that they followed the dispossessed people down south to Louisiana, becoming smaller but sweeter all the time due to the hard journey. Finally the lobsters found the Cajuns again in the swamps and bayous that were now home for many of the Acadian settlers, and they were re-united. Errr…happily for the lobsters?
I don’t know how true that story is, and I don’t know if eating your friends after such a long journey is really the best way to hi, but I do know that ‘mudbugs’, as they are affectionately known, are the staple ingredient of hundreds of recipes in Louisiana, and I have never met a crawfish that I haven’t liked…at least once they are cooked.
Therefore it was no surprise that the dish that immediately caught my eye was a crawfish and spinach stew, served in a bread bowl. Edible bowls! Fantastic! And it was – spicy, rich and creamy, and packed with tender crawfish tails. With all the spinach in it, I told myself, it had to be healthy, and non-fattening, right? Oh, well…