This weekend, when I saw the flashing sign announcing “BOILED CRABS” in big, bold letters outside Randol’s restaurant, I knew that things were heating up in South Louisiana, and I’m not talking about the weather.
Louisiana’s crawfish season is in full swing, and no doubt, folks are coming to town to belly up to a table full of boiled crawfish for the first time. My daughter Lauren’s friend Gunner from Los Angeles recently visited us, and he couldn’t wait to taste his first boiled crawfish.
This Seafood Bisque is what I like to call “Haute Creole.” It’s a classic, time-honored, New Orleans specialty served in the finest white-tablecloth eateries in the city. I obsess over this dish and order it most anytime I see it.