Tonight on Eric Greenspan is Hungry, Eric and Mauzner head down to Breaux Bridge, Louisiana to uncover the self-proclaimed crawfish capitol of the world. Along the way they meet with the locals who steer the out-of-towners in the right direction when it comes to catching and cooking mudbugs.
The boys find themselves deep in the swamps of the bayou’s Atchafalaya River with T-Paul a local to the area of Breaux Bridge who fishes wild crawfish—a practice that is seemingly dwindling as far as an industry but for the purposes of entertaining family and friends it’s still largely a great way to pull in a harvest. T-Paul shows the city boys where to find the mudbugs and how crawfishing is done in the wild.
After their time with T-Paul the guys head to meet David Savoy, the head of the Louisiana Crawfish Association and local crawfish farmer. Crawfish farming is a relatively new trade which didn’t begin picking up significant steam until the 1950s and continues to grow as an industry today. Read more about how aquaculture has changed the landscape of the Southeastern crawfish industry here.
David walks Eric and Mauzner through his family’s farm and then welcomes them into his kitchen to try his Crawfish Bisque Recipe with Stuffed, Baked Crawfish Heads, a Savoy recipe that’s been in the family for generations. Try the exclusive recipes from tonight’s show and let us know what you think in the comments below!
Don’t miss Eric Greenspan is Hungry: Louisiana Crawfish TONIGHT at 7P.