Southwestern Louisiana Institute - Lacadien Yearbook (Lafayette, LA)

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Crawfish Dinner Good friends, good food are essential to the Cajun way of life. Preparing food in Acadiana has become an art - practiced and perfected through generations. Most of the food is fried or cooked to go along with rice. All of it, except perhaps the rice, is highly seasoned with tobasco-made on Avery Island, right outside of New Iberia - or with a seasoning mixture devel- oped by a local family. Seafood is more widely cooked than red meat or poultry and the most famous is crawfish. Families and neighbors get together as often as possible for a crawfish boil where hundreds and hundreds of the red mud- bugs are dropped live into a pot of highly sea- soned, boiling waten When they're completely cooked, the meat of the tails is a tender delicacy. Removing the meat is another art form that must be learned quickly, and even an amateur becomes proficient after only a few tries. Stuffed Shrimp Seafood Platter Half and half crawfish, fried 6' ettouffee and tobasco sauce Crawfish Ettouffee L .f.,:s,':f 'e 1 if xii,-f?If.if3f'11W.21 1-'if SIQELZSL--QFSLQIQ' N. xx.

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if-1 Q E The F00 N: Boiled Crawfish yo il' y 'W' W' Broiled Shrimp K! Seafood Gumbo Shrimp Salad -Nlmunaa. 5 i Asliliy Special Special thanks to Don's Seafood and Steak House for all the delicious food ,,,-

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