This Week in Louisiana Agriculture

Blog

More behind the stories

 

Field to Feast: Blackened Crawfish with Spicy Bacon Butter on Popcorn Rice Grits with Crawfish Town USA

Field to Feast had the pleasure of visiting Crawfish Town USA, a popular restaurant located off Interstate - 10 in Henderson. Henderson is known as the town that crawfish built and is the site of the first commercial crawfish pond ever built in Louisiana. It is also where crawfish was first served in a restaurant.

We went to visit with the owner of Crawfish Town USA, Johnny Hebert, to learn more about his restaurant and the attached Fresh Market. The Crawfish Town USA Fresh Market is full of local ingredients that make perfect Christmas gifts for all the loved ones on your nice list. They have boudin, smoked sausage, stuffed pork chops, fresh seafood, local wines, spices, honey, jellies, candies, and so much more.

In my opinion, there is nothing better than receiving a delicious gift basket full of local foods and treats from Louisiana's finest farmers, fishermen, and food artisans. I encourage you to visit the dining room, which is inside a vintage 19th century barn, and order one of Chef Johnnie's delicious local favorites, like Crawfish Etoufee, Red Beans & Rice, Catfish, Alligator, Seafood Gumbo or Corn Maque Choux. On your way out, stop by the Crawfish Town USA Fresh Market for all your Christmas shopping. And don't forget the biscuits!

Popcorn Rice Grits

Serves 4

Ingredients

  • 3 cups chicken broth

  • 1 cup popcorn Rice (Cajun Country Rice)

  • 4 ounces sharp Cheddar cheese

  • 4 ounces Mozzarella

  • 1/4 teaspoon cayenne pepper

  • 1 cup Heavy Cream

Instructions

  1. In a medium saucepan, combine broth and rice.

  2. Bring to a boil; reduce heat, and simmer, stirring, until rice is tender, about 10 minutes.

  3. Remove from heat, and stir in cheese, heavy cream and cayenne.



Blackened Crawfish with Spicy Bacon Butter

Ingredients

  • 1 cup diced smoked sausage

  • 1 cup bacon bits

  • 2 tbs Dried Trinity Mix (C’est Tout)

  • 4 tsp Blackening Seasoning

  • 1 lb Louisiana Crawfish tails, thawed if frozen

  • 1 cup unsalted butter

  • 1/2 cup white wine (Landry’s)

  • 2 tbsp Worcestershire

  • 1 tsp DAT sauce

  • 1 tablespoon fresh lemon juice

  • Radish micro greens for garnish

Instructions

  1. Melt butter in skillet. Add bacon bits and render until done.

  2. Add smoked sausage and Trinity mix and sauté for 2 minutes.

  3. Deglaze with wine. Add Worcestershire and DAT sauce.

  4. Add crawfish and blackening seasoning.

  5. Bring to a simmer and finish with lemon juice. Serve on top of Popcorn rice grits.

  6. Garnish with Microgreens

LINKS

Field to FeastGuest Usercrawfish