Frank Brigsten, protege of Paul Prudhomme and owner and chef of his namesake restaurant, has a newly released cookbook called “Color Of Flavor”.
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How about Hawk’s?
That’s a place I’ve read about and wanted to visit in the middle of literal nowhere with supposedly a legendary purging process and huge bugs.
I don’t think much is left undiscovered these days though.
Take a look where Hawks is located
Thanks so much for this!
Getting dangerously into 3rd hand information here because they haven’t been, and therefore neither have I. The reputation is they have very clean crawfish like Cajun Claws but the flavor isn’t at the same level. The upside is there isn’t a big wait and it’s a slightly more upscale experience by the pictures. If you want food at Cajun Claws, you better get there a couple of hours prior to opening. Bring a cooler of beer for the wait.
If I was down there for an extended visit, I would definitely try it for my own comparison.
It’s said that slaves in New England once rebelled to protest being fed lobsters for too many days in a row. That ugly bottom feeding critters no well-to-do folks would eat.