Good Friday crawfish a hot commodity in Houma and elsewhere

Jessica Wong

Our Good Friday crawfish, purchased from one of the many excellent Houma area vendors, were delicious, having been cooked in properly salted and seasoned water — not dusted with a seasoning blend before serving. We had bought from the same place early in the season and enjoyed those too. But […]

Our Good Friday crawfish, purchased from one of the many excellent Houma area vendors, were delicious, having been cooked in properly salted and seasoned water — not dusted with a seasoning blend before serving. We had bought from the same place early in the season and enjoyed those too.

But something was suspiciously different about the Good Friday experience. The timing was peculiar. We like to order in advance to avoid missing out entirely. “We want to pick them up at 5,” brought an unexpected response.

“We’re closing at 2. Could you come for 1:30?”

We agreed. We could have crawfish for lunch and something else for supper. But right away we had another surprise. The vendor called back and asked if we could pick them up right away — before noon.

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