Restaurant preps for busy crawfish week - KLFY News 10

Restaurant preps for busy crawfish week

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An unusually cold winter has put a damper on the crawfish industry this spring. Consumers are finding that crawfish are smaller and more expensive than normal. Tuesday's chilly weather is an example of why the crawfish season has taken a hit. It's been tricky for businesses to make due, especially this week-one of the busiest crawfish weeks of the year.

It's not the conventional way of serving crawfish-table cloths and butcher paper. But then again, Chef Gregory isn't exactly into the traditional way of doing things. His new restaurant specializes in crawfish. But, it's not exactly good timing for a rough crawfish season.

"It's very risky," said Chef Gregory. "I was planning on opening Valentine's Day and in turn, I can't open until Easter weekend, which is the end of the season pretty much."

Crawfish farmers say it's been the worst crawfish season in 50 years. Chef Gregory says early in the season, prices were as high as $8-per-pound. Those prices come as a shock to many crawfish lovers, but he says it hasn't stopped people from indulging.

"Acadiana loves their crawfish-that they do. Basically, a lot of people tell me they're going out and spending $30,$40, they don't care if it's $100, they want it and Cajun people get what they want," said Chef Gregory.

He expects crawfish sales to linger through the summer, into July and August. And he isn't letting a bad start slow his business. So what gives his crawfish the kick of confidence? It's all in the spice-which he says is different than any other spots in town.

"I use sea salt instead of iodine salt, that way you don't feel bloated the next day," said Chef Gregory. "I use Korean cayenne pepper instead of Louisiana cayenne pepper, it's got a bite but it pulls back."

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