Southeast Texans are getting impatient for crawfish — more so every year.
“We have people calling, wanting us to serve them in early December,” said Frankie Randazzo, owner of Madison’s, Rikenjaks and Bar Local. “The demand is through the roof this year.”
Floyd’s in Beaumont said customers are ordering platters by the pound before noon.
To read the rest of the story, please go to: Beaumont Enterprise
Chef Robert Vasquez, of PePe’s Sonoran Cuisine in Covington, was crowned the 2020 King of Louisiana Seafood on Nov. 2 at the Capitol Park Museum to wrap up the 13th annual Louisiana Seafood Cook-Off. …
Crawfish producer Allen McLain’s business has dropped dramatically because of the coronavirus’ impact on the restaurant business. …
Thanks to a plentiful supply and prices dropping, Erik Donnaud of the Seafood Pot in Destrehan expects one of the best years for crawfish that he’s ever seen. …
© Copyright 2021 | Phoenix Media Network | All Rights Reserved | Terms of Service | Privacy Policy
