Southern Comfort, a la Uncle Ray

Uncle Ray’s Crawfish Tacos

"New Orleans food is as delicious as the less criminal forms of sin." – Mark Twain, 1884

What city would you be from if you got excited at the thought of a hurricane, you could buy cocktails without getting out of your car, and you liked your rice as dirty as your politicians?

Ah, New Orleans. When the weather gets warm I can’t help but reminisce about this city I once called home. In what seems like another lifetime of mine I was a local in the Big Easy, my fascination with all things Cajun having motivated me to wrangle a scholarship to attend university there. It certainly didn’t disappoint in terms of sheer strangeness. It also ended up being a little more than I’d bargained for.

My excitement at living in the place where everyone was constantly ‘laissez-ing les bon temps rouler‘ was quickly tempered by the realization that New Orleans is a difficult place to live, in every sense of the word. For six months of the year the weather is punishingly hot, and for the other six the tourists come so thick and fast you can’t step sideways without tripping over one. Cockroaches as big as domestic cats threaten your sanity, while endless hurricanes and floods inevitably seal the deal. The threat of crime haunts your every step and poverty assaults your senses from all sides, the vast derelict shantytowns never more than a step in the wrong direction from the small oases of affluence. New Orleans is also flat, which I found particularly difficult to bear – no lofty mountains framing the horizon, not even a hill to break the monotony, just an endless expanse of concrete and swampland unfolding as far as the eye can see. I can honestly say that if it weren’t for the food, I probably wouldn’t have lasted.

Luckily the food makes putting up with all the rest worthwhile. The first thing that strikes you is that no matter how hard you try, you can’t get a bad meal in New Orleans. Local cooks seem to have been born with good taste coursing through their veins. Whether it’s Cajun (from the rural French Acadians who settled here in the early 18th century) or Creole (from the cosmopolitan city-dwellers who subsequently combined French, Spanish, African and Caribbean influences in their cooking), things like blackened catfish, oyster po-boys, shrimp etouffee, jambalaya, chicken sausage gumbo, lobster bisque and dirty rice have to be tasted to be believed. Just don’t ask a local what the difference is between the two styles of cooking – whoever you ask will have the one definitive opinion, and you’ll spend the next half hour or so being indoctrinated into their view of things. Just bathe yourself in the spicy, pungent, savory and complex food, which has been assembled from the best of everyone who’s lived there and emerged as a cuisine a hundred times better than the sum of its parts. As you can imagine, I was soon in heaven.

Nevertheless, there was one Louisiana delicacy I vehemently resisted sampling. Crawfish, known to most of the world as crayfish, happen to also be known in the south as crawdads and – and here you’ll begin to understand my problem – mudbugs. They look like small lobsters and live in muddy, brackish waters such as swamps, estuaries and the enormous bayous of southern Louisiana. Unlike shrimp, crab and lobster, which are just as often encountered shelled, peeled, and therefore harmless, crawfish seemed to appear everywhere as part of a ‘boil’, in steaming brick-red heaps of spindly legs, antennae and bulbous black eyes. I can’t tell you how many times I was given sympathetic if uncomprehending looks at these events from people up to their elbows in fishy-smelling crawfish debris, chins dripping with orange crawfish fat as they sucked the last drops from the decapitated heads (which is de rigeur, by the way) while they asked me why on earth I didn’t partake. I didn’t have much of an answer apart from my sheer revulsion at the prospect of eating something so unashamedly insectoid.

I may have never realized what I was missing if during my final year a small cafe and takeout place hadn’t opened just a few blocks from where I lived. The place was called Kokopelli’s, and it served the hungry local student population with cheap yet sophisticated tacos and burritos. I had eaten there several times, enjoying their fusion creations like Indian vegetable-curry burritos with mango chutney and goat cheese, when I realized they had a few local flavors on their menu, including one immensely popular item called ‘Uncle Ray’s Crawfish Tacos’. It was so popular they regularly sold out of it, which was my first clue, but what finally convinced me to try it was the fact that there was no peeling or decapitating involved, just little pink curls of crawfish meat piled high on crispy corn shells. Curiosity finally getting the better of squeamishness, I tried it, and before I had taken my second bite, I was caught, hook, line and sinker.

Uncle Ray (bless him, wherever he may be) knew how to make one fine taco. Fat succulent crawfish tails had been quickly fried with garlic, chili and cilantro before being layered on the shells with diced red onion, grated sharp white cheddar and sour cream, and liberally doused with a sweet and tangy balsamic vinaigrette. The combination of flavors was like nothing I had ever had before – it was fishy, spicy, tangy, crispy taco nirvana. I also finally understood what all the fuss around crawfish was about. Softer and sweeter than shrimp, they have an intense briny seafood flavor, somewhat like lobster but to my tastebuds even better. What’s more, since they are born and bred in the bayous, they spend very little time in transit to New Orleanians’ plates and boast an incredible freshness and succulence that is hard to find in most commercial seafood. By the time that first taco had been inhaled, I had decided to make up for lost time.

Without batting an eyelid I quickly graduated up to eating crawfish at a boil. You might even say I went on a boil rampage, inviting myself to friends’ of friends backyard parties and eating my way through their crawfish provisions with astonishing gusto. I found out what a great pleasure it is to mercilessly twist apart the spiny heads and bodies and suck out the fishy, fatty juices myself, perhaps even casting sympathetic looks to the new arrivals who eyed the whole ritual with barely contained nausea. I became known as the insatiable crawfish fiend, to the obvious amusement of everyone who had been trying to sneak them onto my plate for years. My zeal was particularly heightened by the knowledge that I had waited too long, and the presence of this abundant delicacy in my life was short-lived, my time in the South being nearly up.

When I finally left Louisiana it was without much regret, as I was exhausted and battle-weary from all the discomforts of living there. The one thing that made me turn back at the airport for one last wistful glance at the city was the thought of all those crawfish I still hadn’t eaten. I knew I would certainly be able to find them in other places, but probably never in their natural state like I had learned to love them, fresh and squirming and ready to be boiled, twisted and sucked. But really that’s okay, since it gives me something to look forward to when one day I venture back. In the meantime, I can always dig up what I need to make Uncle Ray’s crawfish tacos. And for these there’s no head sucking

Uncle Ray’s Crawfish Tacos
Adapted from memories of Kokopelli’s in New Orleans
Serves 4

For crawfish:
2 tablespoons olive oil
2 tablespoons butter
6 cloves garlic, minced
2 pounds crawfish tails
2/3 cup chopped fresh cilantro/coriander
1/2 teaspoon (or more) cayenne pepper (alternatively you can use a good hot sauce – I like habañero)
1/2 lemon

For vinaigrette:
6 tablespoons olive oil
3 tablespoons balsamic vinegar
2 teaspoons sugar
salt and pepper to taste

For tacos:
1 red onion, diced
1/2 lb sharp white cheddar, grated
1 1/2 cups sour cream
extra chopped cilantro, for garnish
taco shells, heated in a 250F/125C oven for about 10 minutes (I usually do 4 per person, but you can do more!)

Heat a large frying pan over high heat until very hot. Add half the butter and olive oil and swirl it around. Add half the garlic, stir once or twice, and quickly dump in half the crawfish tails. Sprinkle on half the cayenne pepper. Toss the tails in the pan for about a minute, until they are very fragrant and most of the liquid has evaporated, then quickly stir in half the cilantro, some salt and pepper, and a squeeze of lemon. Toss once more, then transfer to a bowl. Repeat with the remaining crawfish tails.

For the vinaigrette, combine the ingredients and whisk together until emulsified. Whisk again before serving.

To assemble the tacos, put a layer of crawfish, sprinkle on some onions and cheese, and drizzle with a spoonful of the vinaigrette. Top with a dollop of sour cream and sprinkle with a little additional cilantro. Eat quickly with lots of napkins and a cold beer.

Note: you can easily substitute shrimp for the crawfish, though I would urge you to do your best to get ahold of crawfish, as that’s what makes this dish really spectacular.

14 thoughts on “Southern Comfort, a la Uncle Ray

  1. What a coincidence! My cousin and I were just agreeing to go out for Mexican this weekend (yes, it is 10:00 a.m. on Thursday, and I’m already fantasizing about Sunday’s dinner), and we were discussing seafood. Maybe I need to cancel those reservations …

  2. wow, who knew? there are so many culinary sides to you Melissa, Im very impressed. I’ve never tried crawfish myself but seeing how you regretted avoiding them for so many years I think I will try them if I come across them. You found them in Scotland so they must be around somewhere right? I wonder if I can buy them sans-eyeballs though. 🙂

  3. Hi Tara – I don’t know, Mexican sounds pretty good to me too… You could have these as your amuse-bouche ;)Hi Michele – Definitely try them, especially if you like other crustaceans! In Germany they’re sold in some big supermarkets in little refrigerated containers with the seafood. They’re called ‘Flusskrebs’ (don’t worry – no eyeballs included!), but they’re usually pretty tasteless. I’m sure you’ll run across them in France, however, where they harvest them in many parts of the country – look for ‘écrevisses’. Or you can mail-order them from Louisiana, where they ship them overnight in 50-pound sacks on ice – still alive!!

  4. What! still alive! oh my. Not sure I could handle that, I’d end up keeping them as pets in my bathtub. But thanks for the info, I will definitely look for them. I am a big fan of crustaceans although G hates them and calls them the “cockroaches of the sea”.. i think he thinks it will turn me against them too, but its not working 🙂

  5. Ha, ha, I’ve never heard that one before – cockroaches of the sea! Does he even *know* what he’s missing?

  6. Melissa, I’m glad you were able to get over your squeamishness with crawfish–they truly are delicious. Although thet REALLY do look like bugs (ew!). I’m so happy you included that recipe. I can’t wait to try it out!

  7. Hi Megwoo – I’m glad too, believe me! As for looking like bugs, I had to learn to completely block that thought from my mind where all seafood is concerned – it’s just too creepy! Nevertheless I still get the occasional shivers from peeling raw shrimp…

  8. this reminds me of a story my mom told me about a trip my parents made before their marriage to Rhodes (that was in the late 70s).The young couple went to Rhodes on holiday. Instead of sticking to the usual tourist traps (Scandinavian cafes etc.), they decided to go where the locals eat. My dad has really great taste in food, and they had good food all the while.One of those days, they found a good cafe/restaurant for lunch. Dad was very enthusiastic when he read the menu, and ordered a dish of shrimps in butter & garlic. Mom ordered the same.Now, my dad loves shrimps. he shows no squeamishness when it comes to peeling them and eating them just like that, sauteed in butter and garlic, right from the shell. But here’s the catch:My mom grew up in NYC, and she never saw shrimps in their original form, so to speak. Her eyes widened when she saw the huge dish of legs, heads and antennae being placed in front of her. Needless to say, she elegenatly and calmly freaked out, stating politely: “I’m not eating this”. So, she watched dad peel and and savour every last bite. Let’s say that he won a double portion that day.I guess I wouldn’t freak out as much as my mom did if I had to peel a shrimp. However, I can’t watch lobsters or crabs being disected. it’s just…. ugh. Ugly, Ugly creatures. it reminds me of “Alien” or “Predator” movies.

  9. Hi Malka – Great story! It’s too bad she had to miss out on what were probably going to be the best shrimp of her life… Didn’t your dad offer to be the gentleman and peel some shrimp for her? Or was he just too happy at getting that extra portion for himself? 😉

  10. Would you like to make your own cornmeal tortillas? I could arrange to send you some meal….those packaged ones must be nasty.

  11. Hi Sue – that’s awfully kind of you, but I actually can get corn meal – or even masa harina – here locally at a small international food shop. I actually tried to make my own tortillas once, and they were indeed light-years ahead of the prepackaged ones, but I spent nearly an entire day in the kitchen making them! Maybe I’ll have to improve my technique in a tortilla-making class in Mexico someday 😉

  12. Wow, this sounds great… I’ll have to try it. But what would be a good cheese to substitute for the cheddar (i.e.: what does sharp white cheddar taste like?) – Germany isn’t exactly Cheddar Heaven; the rich, dark orange kind is just about the only cheddary thing we get here 🙂

  13. Hi Benjamin, when we lived in Germany the cheese I used to substitute for sharp cheddar was an old Gouda – something along the lines of ‘Old Amsterdam’ (though something a bit cheaper works fine too). It doesn’t have the same melting qualities as cheddar, but the salty, tangy taste is actually quite similar. That said, we were occasionally able to find a white cheddar called Dubliner in some larger German supermarkets (such as Real). Whichever one you end up using, do let me know how you like the tacos!

  14. Crawfish, crayfish, mud bugs or whatever they’re called, catch ’em, cook ’em and eat ’em up! You’d be doing yourself and the planet a big favor. These critters are predatory and can wipe out a native aquatic ecosystem including trout and other tasties. Here in the Southwest they are high on the most unwanted list of invasive exotic species. Or, may I suggest you host an Exotic Dinner and pair them with bull frog legs. Call it Culinary Conservation. Bon Apetite!

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