At the restaurant you'll find classic La. In grocery and seafood stores, the two products look nearly identical, except for three words on the bag in small print: ''Product of China.''. Louisiana's crawfish industry is in the battle of its life, its position as the country's leading purveyor of the delicately sweet meat threatened by a flood of less-expensive imports from China. All you have to do is defrost and add to recipes. No comparison awesome food and this could have easily fed two people! Add the crawfish, bring to a simmer and keep warm. They were the size of over 100 plus count to the pound size. TimesMachine is an exclusive benefit for home delivery and digital subscribers. They're not good at all!" Very good!More. For the truly adventurous, Crawfish King feature hearty seafood feasts, bursting with lobster, crab, prawns, crawfish, mussels, clams and more.

One of us is going to have to leave the farm.'' Three years ago, the Chinese competition hit them hard. The recipes I’m sharing here were all made with thawed, frozen crawfish tail meat harvested and packed in Louisiana. Very tasty and reasonably priced! The all you can eat catfish day is really good. Then there are fishermen like Clyde Peltier, who sinks traps in the wild. Remove the pan from the heat.

Bernards Crawfish Tails. We have been going to Bernard's for 15 years. Saute until tender, about 5 minutes.

With that reasoning, many restaurants in Louisiana and the country, including New York, have opted for Chinese meat. Had the etoufee soecial came with slaw and potato salad and a roll for 9.99 ''In the first couple of years, there was a lot of resistance to the Chinese product,'' recalled Mr. Guillory, the processor, who owns Riceland Crawfish Inc. in Eunice. He writes about food, restaurants, spirits, travel, fashion and beauty. I was highly disappointed with the quality of the restaurant food, but very pleased with their fresh live retail seafood. Only in crawfish season is such a feast possible. Again, we were a little surprised. I know seafood, for we do own 2 shrimp trawlers and a seafood retailer shed. ''You could come home with sacks of them,'' she recalled. When she brought the bowl she then informed us their was no potato salad available, so she brought some mashed sweet potatoes as a substitute. dishes. Call it what you want, it’s delicious. Nearly all the Chinese crawfish is peeled tail meat, frozen, in one-pound plastic bags, competing with peeled Louisiana tail meat. ''With this Chinese thing, we both can't stay here. Can a vegetarian person get a good meal at this restaurant? It was not quite the twofold or threefold tax that crawfish farmers had hoped for. In a medium mixing bowl, combine the hot sauce and lemon juice. Who would buy a substitute from China? Mr. Miller cultivates crawfish the way others grow corn or wheat. ''It has a very sweet, creamy, twice-as-rich-as-lobster taste. In a saute pan over medium heat, melt the butter and add the tasso, bell pepper, onion and Italian seasoning.

Mr. Bernard, of Cajun heritage, has little sympathy for the outcry from Louisiana's crawfish community. In a large saute pan over medium heat, begin to heat the oil. Photo: Karen Warren, Houston Chronicle / Staff photographer. Crawfish is to Louisiana what wine is to France. Mr. Bernard also argues that the crawfish industry has not been nearly as hurt as it has portrayed itself, emphasizing that most farmers have other crops and that fishermen -- there are 1,100 of them -- often have other seasonal jobs.

Unrortunately, that would be a better answer for the owner or cooks, i was just a passerby. For them, the glory of crawfish -- as Louisianians call crayfish -- is as much about taste as it is about tradition and culture. 3. ''It's like anything else,'' he added.

I freaked out a little, but was confusingly appreciative of her honesty. Live sack crawfish, yeah! But the more troubling issue for farmers is the deluge of imports, which are often cheaper by half. Fry in the large saute pan until golden brown on both sides. We had decided to grab something to eat at their restaurant while we were there, and the regret is still there. Huge, family-sized seafood diggers and buckets are also available, showcasing fresh crawfish, clams, mussels, Andoille sausage, fresh corn, potatos and more. Saute until tender, about five minutes. ''But it isn't just crawfish,'' he said. But we want part of our own market.''. CRAWFISH are delivered from swamp to dinner table by two kinds of people. ''Everyone has their own secret recipe for how much lemon juice goes in the water and how much cayenne pepper and how much vinegar,'' said Dr. Jules d'Hemecourt, a professor of mass communications at Louisiana State University, who also studies Cajun culture. Greg Morago was a features editor and reporter for The Hartford Courant for 25 years before joining the Houston Chronicle as food editor in 2009. Also got 350 pounds of grade a catfish for our church fish fry in April! People dig in with bare hands -- beer on the table, music playing, stories unfolding.

He added: ''The crawfish industry is not major corporations. But many chefs don't have the resources for such bulk buying, he said, adding, ''Your chef's job is at stake.''. In China, Mr. Bernard said, 27 processing plants produce tail meat for his company. But the live market has been flooded by processors who have taken the same approach. It is a primitive-looking place, where gnarly cypresses rise from still water, limbs broken and draped in moss, and where alligators lurk beneath the surface. Bernard's Seafood Express is right next to (connected to) the company's seafood shipping headquarters.

BOILED OVER: Bonanza crawfish season leads to inventive mudbug dishes. Classic Louisiana Seafood and the Best Price. I freaked out a little, but was confusingly appreciative of her honesty. Uncertain about the future, Mr. Miller has supported his fellow farmers in their petition for a tariff on the Chinese product. Especially after the Easter lenten holiday, the crawfish prices drop. Desperate to hang on to a living and a way of life, the industry has petitioned the Federal Government for an import tariff. Great stuff. he added. recipes.

They should not complain, then, when they are on the other side of the trade table, he said. For the last several years, ''Louisiana may have been $11 a pound, where the Chinese has been $4.50, less than half,'' said Gerald Faulk, the owner of Acadia Parish, a Cajun restaurant in Cobble Hill, Brooklyn. ''It's going to kill the industry. When we attempted to eat the expensive bowl of seafood gumbo, it was still mushy from the freeze, and the few, and I mean few like not even pass 10 shrimps that were in this gumbo were so small (dried shrimp size small) that some had not had the peelings fully taken off because of the tiny size. And in 20 years, Mr. Peltier says, he has trapped 100,000 pounds of them there. The success of imported crawfish in a state so dedicated to its cuisine has had everything to do with cost.

This deep appreciation is perhaps best demonstrated in Louisiana's sacred rite of spring: the crawfish boil. He is a native Arizonan and member of the Pima tribe of the Gila River Indian Community. Gone are the days when he could fish his ponds in a flat-bottom boat into late May and still make a profit. ''If you've got a housewife,'' said Mr. Miller, ''and she's trying to feed five kids on a budget, there's no question which she's going to buy.''. The numbers bear him out. If you’re like me, a crawfish boil — aside from the camaraderie and beer — holds little allure.

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