AAA-HEEEE! Pray for more rain. A little rain goes a long way for increasing crawfish production so say a few extra prayers if you want the season to keep on producing an abundance.
As production increases we have seen falling pricing on live as well as fresh tail meat. This just helps everyone host those famous, or should I say infamous, crawfish boils Louisiana is so well known for throughout our Nation. In addition to great tasting crawfish Louisiana is in the middle of the shrimp rush. The traditional Brown shrimp season began this month. With the season gearing up in the production mode the prices continue to drop and the demand is in a marginal movement so there is no better time like the present to begin to start to take positions on your products if you are a restaurateur. If you are a FOODIE like all of us here at Bell Foods remember to ask your favorite restaurant if they carry Louisiana Shrimp Products. Personally I like the brown shrimp as much or more than the white shrimp. Brown shrimp have a denser consistency and a richer flavor in my humble opinion as long as they are caught East of the Texas coast line and especially when they are caught in the inside water areas during the prime time of the shrimp season. Shrimp are good boiled, fried, steamed stir fried, stuffed, broiled or baked. This commentary shall feature my families favorite stuffed shrimp and BBQ Shrimp. Enjoy the recipes and happy heat because it looks like it is going to be another Louisiana boil down here in Cajun Country.
August 13th, 2009 at 9:14 am
As a true crawfish lover, I must say let it rain, let it rain, let it rain. Looking foward to the stuffed shrimp recipes.