crawfish

Travis Lux / WWNO

Translated by Maria Luisa Rosal. (Leer en inglés)

Las y los expertos en salud y defensoras y defensores de los derechos de las y los trabajadores dicen que no están sorprendidos por los recientes brotes de coronavirus en la industria del crawfish y advierten que el virus continuará propagándose a menos que la industria haga cambios para proteger mejor a las y los trabajadores.

Travis Lux / WWNO

There are three new, clustered outbreaks of the coronavirus in the Acadiana region of Louisiana, at least one of which is at a crawfish production facility, Gov. John Bel Edwards announced Monday afternoon.

Travis Lux / WWNO

The Army Corps of Engineers is expected to open the Morganza Flood Control Structure on Sunday to relieve flooding on the Mississippi River. For those who live and work downstream of the spillway, that means it’s time to get ready.

For this story, we’re going to take a trip down the floodway, north to south. We’ll start in the town of Morganza, and end up down near the Gulf, talking to people along the way.

Ian McNulty

Crawfish fanatics put more than just spice in their boils. They put time, effort, attention and maybe even personality and pride. It’s no surprise then that once they find a signature approach they’re bound to stick to it, and defend it.

But as a crawfish lover, as someone who is always hovering over the boiling pot and ready to wedge into a crawfish table, I’m fascinated by different techniques that give different results.



Travis Lux / WWNO

The company behind the controversial Dakota Access Pipeline has started building a pipeline through South Louisiana. Protesters are disrupting construction, and now a judge has ordered construction in the Atchafalaya Basin to stop while a lawsuit plays out in court.

Travis Lux / WWNO

The weather is warm, Mardi Gras is over and it’s festival season. That means, time for crawfish boils.

 

Despite the slow start to crawfish season, officials held a celebration Tuesday to mark the opening of the season. But for the second year in a row, one crawfish got off a little easy.

Ian McNulty

Here’s one thing about the seasons in New Orleans: they don’t heed the weather.

Not in a town where you’re likely to be hanging Christmas lights wearing shorts, a T-shirt and a light sweat, or where the most famous winter holiday, Mardi Gras, is celebrated primarily outdoors no matter if its balmy and beautiful or spitting down freezing rain.

The Crawfish Festival: Sights, Sounds and History

May 20, 2014

Festival season is winding down but crawfish season is still going strong. A few weeks ago, I decided to take a trip to Breaux Bridge for the world famous Breaux Bridge crawfish festival. And who better to show a Yankee girl around than Sam Irwin, a freelance writer who just put out a book all about crawfish. It’s called Louisiana Crawfish: A Succulent History of the Cajun Crustacean.


Inna Astakhova / Shutterstock

    

Getting together with family and friends is something Louisianians do best and in springtime, the weather's just right for barbecues and crawfish boils. This week on Louisiana Eats! we're going around the state to investigate two primary foods that feed the masses this time of year.

Sam Irwin grew up in crawfish country, so his fascination with our state's freshwater crustacean seems natural. Sam's the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug.

Then we'll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace-making capabilities of a great smoked pig.  

People planning Super Bowl crawfish boils may be out of luck. Farmers say cold has kept crawfish scarce all winter, and many ponds are now iced over.

LSU AgCenter aquaculture specialist Craig Lutz says people may need to order ahead even at the peak of the season.

David Savoy of Church Point has been in the business 40 years. He says he's never seen such a slow start.

Louisiana Crawfish Promotion And Research Board director Stephen Minvielle says ponds in St. Landry Parish have up to an inch of ice, with one-third to one-half inch on ponds in New Iberia.

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