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re: The Origin of Crawfish Etouffee
Posted on 9/13/09 at 5:50 pm to choupiquesushi
Posted on 9/13/09 at 5:50 pm to choupiquesushi
That's what I heard, too. I think it was John Folse that said what helped popularize crawfish was the federal government, who promoted them as an under-utilized resource.
And my mom, who was born in 1924 and grew up near Crowley, said people back then were ashamed to let others know that they ate crawfish.
And my mom, who was born in 1924 and grew up near Crowley, said people back then were ashamed to let others know that they ate crawfish.
Posted on 9/13/09 at 5:57 pm to Stadium Rat
That would make sense. Even lobster was once regarded as only fit for prisoners, and "respectable" people would not eat it.
Posted on 9/13/09 at 5:58 pm to Stadium Rat
my grandma still makes fun of us for loving crawfish.
Posted on 9/13/09 at 5:59 pm to Stadium Rat
quote:
what helped popularize crawfish was the federal government, who promoted them as an under-utilized resource.
So crawfish were part of a socialist plot.
Posted on 9/14/09 at 7:52 pm to Stadium Rat
I agree with you. In Chef Folse's Encyclopedia of Cajun & Creole Cuisine, which most Louisiana cooks and culinary schools use as a first resourse, he states that crawfish was made popular when the WPA projects of the Great Depression encouraged cajuns to fish and process crasfish for retail. Up to that point anyone wanting crawfish had to go out and fish the shellfish and the swamp, take it home and then work to boil, peel and then cook the dish. Ettouffee comes from the French phrase "to smother or braise" which is what was done with many meat and fish dishes prior the the retail sales of peeled crawfish. One would ettouffee chicken and corn, duck and turnips, and later crawfish when it became more available. It is for this reason, Folse states, that crawfish etouffee made it's way to menus throughout New Orleans and South Lousisiana after the 1930-40 era. Hope this helps.
This post was edited on 9/14/09 at 7:59 pm
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