The International Rice Festival is celebrated once a year in the city of Crowley, Louisiana. It’s a celebration of the farmers and their crops. Rice is the perfect combination with crawfish, alternate seasons and it’s what crawfish eat for the first few months.
In 1927 the first Rice Carnival was held, and Sol Wright, a pioneer in the Rice Industry in Acadia Parish and his daughter, Edith, were chosen King and Queen. The following year, Mayor Gordon H. Brunson and Miss Margaret Francez were crowned King and Queen of the last Rice Carnival. The carnivals were held in conjunction with Armistice celebrations.
Since October 5, 1937, new events have been added to the Rice Festival including: the frog derby, children’s activities, Rice Bowl Football Game, Livestock Show and judging, the selection of a Farmer and Junior Farmer of the Year, the selection of an honoree of the Festival, plus many other events.
Today, October 18, 2013 one of our own, Ian Grant Frugé, won Jr. King 2nd runner-up. Congratulations, Ian.
TURDUCKEN gets its name from what is inside. It consists of a deboned Turkey, Duck and Chicken. The chicken is stuffed into the duck which is then stuffed into the turkey.
The cavities are then filled with your choice of dressing. Perfect for the big family meals like Thanksgiving and Christmas!
Each Turducken has approximately 15 lbs. of food for serving.
The rain (which is good for crawfish) has finally stopped and Tropical Storm Karen is just a memory, so it’s back to finishing up with the addition. When finished, we will have an additional 2400 square feet. We are looking forward to the breathing room, it’s been a little tight lately.
One of the fastest, easiest crawfish recipes I know of is simply combining an onion (or two) with a touch of butter, a spoonful of garlic, seasoning to taste and a lb. of cajuncrawfish tail meat. Saute onions and garlic first. Then add tail meat and season to taste. Keep adding a little water and cook down a little to marinate the flavors. 20 minutes tops! Add your favorites in also… mushrooms, peas… whatever you like.
½ c chopped onion
green bell pepper
¼ c chopped fresh parsley
3 garlic cloves
4 large green onions
3 bay leaves
butter or oil
3 cans tomato sauce
1 can petite chopped tomatoes
1T chili powder
3 c prepare knorr chicken stock or chicken bouillon cubes stock
( taste before adding to sauce)
Individually saute celery, green bell pepper, garlic cloves and onion in melted butter or warmed oil to desired tenderness. Important not to overcook. When cooked place aside on plate separately. Reserve 1/3 for the next preparation. In 6 quart stock pot add all of the above ingredients except reserve. Cook on medium heat,stirring until heated. Once heated, lower stove to low and stir as needed but don’t allow sauce to stick or burn. Cover and simmer 2-3 hours. Add ½ of chopped green onion and parsley to sauce 30 minutes prior to end of cooking time.Transfer pot from hot burner to cool burner. Allow to cool. Remove bay leaves. Pour cooled sauce in blender, ½ full and blend and pause transfer to a bowl and continue until all of s is blended to your desired texture and return to pot. Heat again on low stove setting and continue to stir. Remember don’t allow to stick or burn.
2 c deveined crawfish tail meat
½ c crawfish claw
3 c plain or italian bread crumbs
cleaned crawfish heads
2 green onions
black, red or white pepper
cooking spray oil
Heat oven 325
Clean crawfish heads by removing everything from cavity including eyes and whiskers. Don’t rinse.
Chop crawfish tail meat and place in large mixing bowl. Refrigerate while preparing the remaining ingredients. Beat eggs and add milk until well mixed. Add bread crumbs, reserved seasoning, pepper, salt and mix while gradually adding egg and milk until well mixed. Add chopped crawfish tails and continue mixing until well mixed. If not the consistency you desire add more milk, bread crumbs, or chopped crawfish tails. Stuff crawfish heads with mixture.
Spray cooking oil on cookie sheet and place stuffed crawfish on cookie sheet. Bake 18 minutes.
After removing stuffed crawfish heads from oven, slowly add to sauce using a cooking spatula and add crawfish claws to sauce. Cook for 15 minutes. Serve with white or saffron rice, french bread and garnish with chopped green onions.
When I moved here 30 years ago, Rick Phillips was among one of the first people that I met. They don’t come much nicer than him, and despite his success, he continues to still be down to earth. We at cajuncrawfish.com are excited for him, and look forward to seeing him go even further.
Rick Phillips of “Swamp Pawn”
Louisiana continues to be a hot spot for reality shows.
by Annie Ourso
From the blatant, bushy, bearded boys of Monroe to the notorious “choot ‘em” motto of the Pierre Part swamps, Louisiana reality television, both ludicrous and heartwarming, proves that life in the Bayou State is incomparable to the rest of the world.
“People are so interested in it because it’s a way of life that’s been forgotten,” says Chase Landry, a cast member from “Swamp People” of Pierre Part. “You know, you turn on the TV, and most reality shows you hear about are on the West Coast or East Coast. It’s not even reality; it’s something thrown together. This show is all about our history and what we do. There is still an older way of life that’s being lived to this day.”
History Channel’s “Swamp People” is considered a veteran in the world of reality television in Louisiana. The alligator hunters debuted their show in August 2010 and are now in their fourth season. The episodes follow the day-to-day life of Cajuns, especially Landry and his family, as they wrangle alligators, among other critters, in the vast Atchafalaya Swamp.
3 cups hot cooked brown rice
3 tbsp low-sodium soy sauce
¼ cup water
1 tbsp honey
1 tbsp cornstarch
1½ tbsp canola or corn oil
1 lb boneless chicken breast, cut into 1-inch cubes
2 cloves garlic, minced
1 small white onion, cut into small wedges (about 1/8-inch thick wedges)
3 medium carrots, peeled and thinly sliced diagonally (1 cup total)
1½ cup small broccoli florets
1 medium red bell pepper, cut into 1-inch pieces
Mix soy sauce, water, honey, and cornstarch in a small bowl; set aside. Heat oil in a wok or large skillet. Add minced garlic; sauté about one minute until garlic is golden. Add chicken; cook about 5-6 minutes, then push chicken to the side. Add onions to center of skillet; cook until slightly tender and push to the side. Continue with carrots, broccoli, and peppers separately, placing each in the center of pan, cooking until slightly tender and pushing to the side. Pour soy sauce mixture into center of skillet. Leaving other ingredients at the sides of the pan, stir sauce until it thickens. Mix in with vegetables and chicken. Serve immediately over cooked brown rice.
Combines harvest the upper one-third to one-half of the rice stalk, and then separate the grain from the stalk. The straw is blown back into the fields, while the grain is collected in a large hopper behind the combine.
When the rice harvest is complete, crawfish will again take center stage. Preparations will be made to begin re-flooding the rice fields so the crawfish burrowed beneath them will come out with their babies and begin feeding on the recently cut rice stubble.
This weekend we cooked some “Cooked Crawfish”. We boiled our potatoes and corn just like we would do for cooking live crawfish, then we followed the directions for cooked crawfish. Though not as good as live fresh crawfish, “cooked crawfish” are a great substitute for the live when they are out of season. They were truly delicious. As usual, we cooked a lot extra for making other dishes. Once they cooled off, we left them in the ice chest and put a sack of ice on top (leaving the leftovers to peel till the next day).
I took the leftover seasoned potatoes and cut them up. I then put them in a big pot on the stovetop. I filled water to the top and turned on high to boil down. You can also add a little milk or cream, but not necessary. Continue adding water in pot till the potatoes are to the soup consistency that you like (I probably cooked it down for about 3-4 hours. I cut the corn off the cob and threw that in. Depending on how seasoned your potatoes were, you may need to add a little seasoning. While boiling down the potatoes, I put on a good movie, and peel the leftover crawfish (I sneak quite a bit since cold crawfish are really good also). Once the potatoes are the soup consistency that you like, throw in the crawfish tailmeat and you are ready to eat. It is so good!
2.5 cups of yellow rice
1 lb. of cajuncrawfish.com tail meat
1 sm. cucumber (peeled and diced into small cubes)
2 mangos, (peeled and diced into small cubes, and not too ripe)
3 tbsp of nuts (roasted cashew nuts)
1 carrot (sliced in slivers)
Mesclun or butter lettuce (torn in pieces)
1 tsp sunflower oil
2 tsp coconut cream
2 sm. limes (juice)
1 tsp chilli oil
1 tsp soy sauce
1 tsp brown sugar
Cook yellow rice as you would a reg. pot of rice.
Mix dressing ingredients together, making sure that the sugar is all dissolved.
MIx salad ingredients all together (cajuncrawfish tail meat is already cooked).
Add dressing to salad.