Cajun Cuisine

Boutte seafood retailer Blandon Zeringue says this year’s crawfish harvest makes for great backyard boils

By Heather R. Breaux

April 02, 2008 at 12:53 pm  | Mobile Reader | Pring this storyPrint 

Cajun Cuisine
Photo by Darren Barre
Whether you like them fried, boiled or in a stew, crawfish are a Louisiana favorite - especially in St. Charles Parish where for the next few months you’ll find them on dinner tables and in backyard boils across the parish.

Although the Atchafalaya Basin crop is off to a slow start, Zeringue’s Seafood Co. owner Blandon Zeringue says the quality of the crawfish he’s getting from other sources in areas like Branch, Mamou and Opelousas is helping to keep sales up.

“Recently, we’ve been getting in and selling a really nice mix of medium to large crawfish,” said Zeringue. “And that’s typical for this time of year.”

Zeringue, who took over the family business 11 years ago, says that it’s normal for the price of crawfish to go down as we get into the heart of the season, but consumers need to remember that, like everything else, the price per pound will more than likely fluxuate.

“What the fishermen catch and its availability is what determines the price of crawfish,” said Zeringue, “And just like everything else, crawfish aren’t as cheap as they used to be.”

At Zeringue’s Seafood Co., you can currently purchase live crawfish for $1.79 per pound and pay $2.79 per pound for boiled. But those prices aren’t set in stone, so it’s best to check prices ahead of time.

“The prices go up and down” said Kimberly Matherne, store manager. “And our prices probably change every week.”

Zeringue’s Seafood Co. carries both live and boiled seafood in addition to a wide variety of specialty meats like seasoned pork roast, sausages and even Turduckens, and is your one-stop shop for an excellent selection of exotic fish and always-fresh Des Allemands catfish.

“We carry everything you need from sauces, seasonings and boils down to the boiling pots, nets and paddles,” said Zeringue.

Did you know this?

People are eating crawfish because they taste great, but health is also a factor that should be included. Low in fat and calories, high in protein and minerals, crawfish can be included in the diet of anyone who is concerned about cholesterol, fat or calories.

Crawfish are high in vitamins including A, B6 and B12, Biotin and Niacin, and are a good source of calcium, phosphorus, iron and protein.

Although crawfish tend be be higher in cholesterol than most other shellfish, a 3 1/2 ounce serving provides about one-half of the daily recommended allotment for cholesterol by the American Heart Association.




View other articles written By Heather R. Breaux

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