Just because you can put something into a pan or pot doesn’t mean it will be a good meal. Any cook knows the importance of a recipe and everything that a recipe entails. From spices and seasonings to accompaniments and cooking techniques, there’s a lot of thought (and love) that goes into a delicious dish.
One great example of a food with a rich reputation for seasoning and taste comes from cajun dishes. There’s no doubt that there’s a ton of flavor in Cajun and Creole cooking – but all that flavor comes from generations of knowledge of how ingredients interact with each other. Let’s take a look at perhaps the most iconic Cajun ingredient of all: the crawfish. Or is it a crawdad? And how do crayfish fit in?
Whether you’re saying crawfish, crawdad, or crayfish, all of these names refer to the same thing. Choosing which name to use is all about regional differences across the United States. If you’re in New York or another northern state, you’re most likely going to use “crayfish.” If you’re from Louisiana or Texas, you’re probably going to say “crawfish.” If you’re in the Midwest (think Kansas and Oklahoma), you’re most likely going to say “crawdad.” To confuse things even further, you might even hear them referred to as “craydids” or “crawdaddies” throughout other Southern and Midwestern regions! There are even more variations on the crawfish theme across the globe. For example, New Zealanders and Australians might call them “crayfish,” “marron,” or “yabbies.”
Call ‘em what you will – no matter what name you choose, a crayfish refers to a lobster relative that lives in freshwater creeks, rivers, and streams. You can find over 500 species of crayfish in North America alone (which accounts for the huge variation in names). Crayfish look like miniature lobsters and eat things like fish eggs, insects, algae, leaves, snails, and more. They’re omnivores, so they’ll eat just about anything that’s available! Snakes, raccoons, herons, otters, and even larger fish will feed on crayfish – and for centuries, humans have been in that food chain as well, creating one tasty recipe after the next for crayfish/crawdads/crawfish/insert your name of choice here.
Using crayfish as an ingredient opens up a world of possibilities for home cooks and chefs alike. They are a versatile way to jazz up anything from a salad to soup to pasta. Of course, the classic crawfish boil is the most popular way to eat crawfish. Throw ‘em in a pot with corn, potatoes, sausage, lemon, and garlic, and you’ve got the perfect backyard feast!
Crayfish dishes bring tons of variety and opportunities to play with seasoning. It’s no wonder the crawfish has such a stronghold on freshwater kitchens across the globe! Of course, your best bet for crawfish will be in the city renowned for its succulent and flavorful crawfish dishes – “The Big Easy,” none other than New Orleans. Head down to Louisiana during crawfish season in early March to mid-June to get the best crayfish (or crawfish, or crawdads) there is!
