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crayfish

Southern Stylings

Crawfish Boil & Crawfish Monica

February 10, 2016

Alfredo Nogueira can’t remember the first time he ate crawfish. “But I’m sure I was really little,” says the chef, who grew up just outside of Orleans Parish, in Louisiana. Relocated to Chicago where he serves Cajun & Creole food (and what is probably the city’s best cup of chicory coffee) at Analogue restaurant, Nogueira is telling crawfish tales: The story of how he got his start cooking the creatures, for example. As a young teen busing tables at huge-volume seafood restaurant, being cool was of interest; being brawny, even more so. “And there was no one brawnier or cooler than the guy who was in charge of the crawfish boils,” Alfredo laughs. “I said to myself, that’s what I want to do.” Continue Reading…