Also, chef share their take on crawfish boils
This is the Where NOLA Eats e-mail newsletter from The Times-Picayune | The New Orleans Advocate. |
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| | BY LAUREN CHERAMIE | Staff writer We asked chefs in Baton Rouge and Lafayette what special ingredient they add to a crawfish boil — and, for good measure, we asked if they have a favorite beer to enjoy during a mudbug boil. Read more |
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