Crawfish Gravy
A Louisiana gravy of crawfish tails in a dark, peppery roux with the trinity of onion, celery, and bell pepper. Served over rice, cornbread, or fried fish in crawfish season.
New Orleans
New Orleans and Louisiana build gravy on a dark roux and the trinity of onion, celery, and bell pepper. Crawfish gravy over cornbread is its breakfast signature.
Crawfish Gravy over Cornbread
Dark-roux crawfish gravy over a split wedge of skillet cornbread. The Louisiana breakfast plate of crawfish season.