The Cajun Crawfish of Craighead County
Transcription
The Cajun Crawfish of Craighead County
The Cajun Crawfish of Craighead County By Doug White Photos by Bret Curry Behold the crayfish – a freshwater crustacean of the genera Cambarus and Astacus, re- sembling a lobster but much smaller. Better known as crawfish because of some strange misinterpretation of the Old High German word, krebiz, meaning “edible crustacean.” In Arkansas, these delightful red devils are called crawdads. In Louisiana and other parts, they have many handles including mudbugs, yabbies, freshwater lobsters, spoondogs, gravediggers and (my personal favorite) ditchbugs. Since 2001, Ron and Penny Pigue have been serving up crawfish to happy customers from near and far. (How far? According to manager Jahmi Stevens, a couple from China makes an annual trek to Paragould just to sample the cuisine.) “We began with our crawfish farm and then gradually expanded and began serving boiled crawfish outside the warehouse in a screened-in porch,” said Ron. “Then it just kind of blew up, and here we are serving lunch and dinner!” 40 I ARKANSAS LIVING Located on U.S. 412 on the east side of Paragould, just eight miles from the Missouri border, is the world headquarters for the Delta Crawfish Market, which supplies wholesale and retail customers with the freshest farmraised seafood, including shrimp, oysters and crawfish. Next door is the Cajun Café, a restaurant serv- The staff of Delta Crawfish Market ing this fresh seafood. Decorated in an eclectic combination of ened catfish, seafood fettuccini alfredo, CaNew Orleans purple and gold mixed with jun hamburger steak, crawfish etouffee and Arkansas hunting and fishing mementos, hot and spicy shrimp) to an assortment of the restaurant is bustling during the lunch fried choices (catfish, shrimp, delta poppers, hour. Regulars come from northeast Arkan- oysters and gator bites). Among these choices, two stood out. sas and southeast Missouri and often dine The crawfish etouffee was quite simply outhere multiple times a week. standing, among the best we have ever tasted We tried a bit of everything on our visit, and the little extras (or as Louisianans call it, in or outside of New Orleans. The hot and lagniappe) were evident from the start. The spicy shrimp was a real standout as well, usPigues have their own line of seasonings and ing the original Cajun Café boil spices and sauces, and each table is adorned with hot seasonings. There are also healthier options, such as sauce, Cajun seasoning and, on request, their salads, grilled foods and boiled specialties. special “fire seasoning.” The Cajun Sampler is billed as a “real Among the grilled options is a sushi grade crowd pleaser,” and it did not disap- yellow fin tuna, lightly seared. Other favorpoint. We tried Delta poppers ites include grilled shrimp and catfish. But (fried crawfish tails), frog legs, there was one lunch entrée that we could not boudin (a French type of pass by, the Boss Hogg. The Boss Hogg is a boneless 12-ounce sausage), mini meat pies served with remoulade (lunch portion) hand-cut rib-eye steak, seaand Cajun ranch dress- soned with the restaurant’s blackened seaing, and fried dill pickle soning and topped with green onions. Our spears, our favorite. The medium-rare creation was juicy, and the adhomemade batter did not dition of the seasonings made it all the better. But what about the mudbugs, you ask? overpower the appetizers, and each one was unique, fresh and Of course we had to order the crawfish. They were in season (early this year, we tasty. We then moved onto the entrees were told), boiled in hot and spicy seasoned and were faced with a dilemma – water, and after a quick refresher lesson what to choose? The Cajun Café from Ron on how best to eat them (“ain’t offers more than 30 lunch entrees, nothin’ to it!”), we tried our best to conranging from Cajun favorites (black- sume the two-pound platter full. APRIL 2012 CARING CASKETS $885 Sky-blue One last thing, again in the area of “a little something extra.” There is a large footpedal operated basin in the middle of the restaurant. Why? After eating a big helping of crawfish, and before you partake of the Cajun Café’s incredible desserts (yummy bread pudding and a peach cobbler made from a secret recipe), you probably need to wash your hands. Stroll on over to the tub and wash away. It is just another brilliant touch at this classic restaurant. Delta Crawfish Market and the Cajun Café (www.deltacrawfish.com) are located at 4660 U.S. 412E just outside of Paragould. The telephone number is 870-335-2555. The Delta Crawfish Market is open from 9 a.m. until 5 p.m. Tuesday through Saturday. The Cajun Café is open for lunch on Tuesday and Wednesday from 11 a.m. until 2 p.m. and on Thursday, Friday and Saturday from 11 a.m. until 9 p.m. The Delta Crawfish Market sells fresh and frozen seafood, seasonings and even equipment for your own crawfish boil. If you can catch Ron, he might give you a few tips! Want to know more? Find video interviews, photos, recipes and more at Arkansas Living on Facebook at: http://www.facebook.com/ ArkansasLivingMagazine. Do you have a restaurant to recommend for Doug? Contact him at [email protected].• $35/Mo w.a.c. 0 down SAVING YOU MONEY ON CASKETS, URNS and MONUMENTS Delivering to all funeral homes • Prepurchase plans Entering our 11th year of Business 1-888-443-6414 • Call for brochure CASKETS MADE IN THE U.S.A. www.caringcaskets.com 28 S. College, Suite 17, Fayetteville, AR 72701 Town & Country Florist – Huntsville, AR ASK ABOUT A FAMILY FUNERAL PLANNING GUIDE PACKET • Serving Arkansas over 20 years • NFBA (National Frame Building Assn) Accredited Builder • NFBA Building of the year winner • BBB Accredited Business with an A-Plus rating • The siding we manufacture is UL Listed, File # R23370 • Our Vice President recently passed the National Standard General Building Contractor Exam All buildings constructed with pre-built trusses w/stamped engineered drawings 1-800-766-5793 www.bcibarns.com e-mail: [email protected] 8:00 to 5:00 Mon. to Fri. • 8:00 to 12:00 Sat. CST H&H Construction & Supply 1- 479-754-4999 Fax: 1-479-754-4899 1-800-607-4999 APRIL 2012 ARKANSAS LIVING I 41