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While down in New Orleans again for another CulinaryCorps culanthropy trip, we were graced with the company of Bayou fisherman and alligator hunter Joey Fonseca of Des Allemands - exclusive supplier of crawfish, alligator, and wild catfish to many of New Orleans' top restaurants. Joey brought along with him two sacks (40 pounds each) of enormous late-season crawfish, which he prepared in two separate boils - one spicy and one even spicier. They came with some very tasty andouille sausage and...
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posted on 06/11/2007
