CRAWFISH ARE one of the foods that are most associated with the Bayou State. Between January and June, Louisianians line up to boil, smother, fry, and sauté as many of the little crustaceans as they can. We caught up with 2009 Chef to Watch Brian Landry of Jack Rose in New Orleans’ Garden District to hear about one of his favorite ways to serve Louisiana crawfish.
Q How would you describe this dish?
It’s kind of like a cross between crawfish bread and the crawfish you’d find in
