Louisiana Crawfish

A Succulent History of the Cajun Crustacean

Sam Irwin

• Publisher: Arcadia Publishing
• Year: 2022
• Print ISBN: 9781626192362
• eBook ISBN: 9781625847133
• Topic: History
• Subtopic: North American History
• Index: History

The hunt for red crawfish is the thing, the raison d'etre, of Acadian spring. Introduced to Louisiana by the swamp dwellers of the Atchafalaya Basin, the crawfish is a regional favorite that has spurred a $210 million industry. Whole families work at the same fisheries, and annual crawfish festivals dominate the social calendar. More importantly, no matter the occasion, folks take their boils seriously: they'll endure line cutters, heat and humidity, mosquitoes and high gas prices to procure crawfish for their families' annual backyard boils or their corporate picnics. Join author Sam Irwin as he tells the story--complete with recipes and tall tales--of Louisiana's favorite crustacean: the crawfish.

CHAPTER 1

THE CAJUN CRUSTACEAN

My grandfather Joe Amy (pronounced Ah-me) of Henderson was a pioneer in the crawfish business. His boat navigated the Atchafalaya River in the 1920s and bought fish directly from fishermen who lived in Butte la Rose, Atchafalaya Station, Pelba and other river communities. Catfish, buffalo carp and casse burgot (gaspergou) were shipped via the Southern Pacific Rail Line that crossed the Atchafalaya Swamp to the urban centers east and west of the Mississippi River. Because of refrigeration storage issues, crawfish as a commercial product was an afterthought in the first half of the twentieth century.¹

But that doesn’t mean crawfish weren’t available. Crawfish were plentiful (and just as delicious) in the 1920s as they are today, but the markets were supplied locally.

“Crawfish are to be had at any [New Orleans] restaurant in town, prepared in a variety of ways. Half of the crawfish eaten in New Orleans, however, are not bought but caught by the children of a family for amusement, if living in a crawfish section,” wrote Carleton Pool of the Louisiana Department of Conservation in a 1923 Times-Picayune article.²

To the delight of residents who live on Hagen Avenue, a block off western Orleans Avenue, the street was a crawfish section, and crawfish could be caught in backyard wetlands. Families often went on crawfish picnics or bought boiled crawfish on the street. A wet New Orleans was a crawfish paradise. An anonymous Works Progress Administration writer described the crawfish habits of the Crescent City in the Brief History of Creole Cooking in New Orleans:

Joe and Mathilde Amy sit on the porch of their store in Henderson. Amy’s Fisheries received a permit to peel crawfish for retail and restaurant use in 1954. Grace Amy Irwin.

Native Orleanians are naturally very fond of seafood, and they will drive miles to partake of any well-seasoned dish of this delicacy. At West End, a park situated on Lake Pontchartrain, there are numerous stands which specialize in the serving of boiled crabs and shrimp. In the warm weather, tables are placed along the seawall, and nothing is more enjoyable on a warm night or after a swim in the lake than to ride to one of these places and feast on this specialty. On certain nights, (usually Thursday, Friday and Saturday) many bars serve free crabs, shrimp and crayfish with the purchase of a glass of beer or any other drink.³

Consumers became alarmed as New Orleans’s wetlands were drained to create more neighborhoods and the picnickers aghast at having to travel by car to far-off Crescent City lands like Shrewsbury, Gentilly, St. Bernard or Kenner for their crawfish fix.⁴

Even though Pool reported that “many old residents declare[d] that crawfish lose much of their flavor unless accompanied by a bottle of vin rouge” and that Prohibition “destroyed much of the attractiveness and delight of timbale of crawfish,”⁵ crawfish were “always a big deal in the New Orleans area”⁶ and had the power to bring big-city sportswriters like William McG. Keefe to tears.

Keefe confessed that he existed “all year to live during the crawfish season,” and a prediction of a light crawfish year for 1931 was “sufficient cause for deep, sincere grief…to think there’ll be a shortsy on them this season! Weeps, weeps, weeps!”⁷

Crawfish was also a big deal in the Assumption Parish community of Pierre Part. “During the summer there is an abundance of crabs, and in the spring, of crawfish. For the families, this is just another variety of fish,” wrote Father Herman J. Jacobi in his study of the Louisiana Catholic family.⁸

Without mentioning the merchant’s name, Jacobi made note of a seafood canning plant at Pierre Part, begun in 1932 “as an experiment in supplying local and distant markets with canned turtle-soup, crawfish bisque and refrigerated crab meat. In 1936 he packed over 1,000 cases of his products, 24 cans to the case, and shipped over 5,000 pounds of crab meat. He barely made expenses for three years and then realized some profit by 1936.”⁹

In 1922, the year before Pool penned “Vast Commercial Possibilities of the Humble Louisiana Crawfish” for the Times-Picayune, Louisiana’s crawfish catch was 7,265 pounds.¹⁰ The industry had nowhere to go but up as the state’s transportation grid improved. Ironically, the construction of Airline Highway from Baton Rouge to New Orleans ruined the fisheries west of New Orleans and opened up the Atchafalaya Basin crawfish to the largest metropolitan area in the state.¹¹

But crawfish had the biggest impact on St. Martin Parish. The real thrust of the modern crawfish industry—that is, the business that provided fresh, peeled crawfish tail meat to restaurants—grew from the western side of the Atchafalaya Basin because a man named Henry Guidry used a team of mules to move his seafood restaurant away from the farming community of Lenora, six miles east of Breaux Bridge, to the foot of the West Atchafalaya River Protection Levee, thus founding the town of Henderson in 1934.

Guidry’s Place endured flooding, but Henderson became a center of Cajun crawfish cuisine when Pat Huval sold the old dancehall and built Pat’s Waterfront Restaurant on Bayou Amy. Pat Huval.

Pat Huval, the famous brash-talking restaurateur of Pat’s Fisherman’s Wharf in Henderson, makes no bones about it. Every menu he has ever printed proudly proclaims Henderson (and by extension, Guidry’s Place and Huval’s restaurants) as the place “where it all began.” A compelling case can be made to support Huval’s bold statement.

Henderson’s claim can be traced to an improbable chain of events dating back to the 1755 expulsion of the Acadians from Canada’s Maritime Provinces by the English. The deportation was a consequence of the French and Indian War, also known as the Seven Years’ War. The exile, termed Le Grand Dérangement, created a “collective historical ordeal which served to bind the people [Cajuns] together years, centuries even, after the event was concluded.”¹²

The expelled Acadians who settled in Louisiana came to be known as Cajuns. Many Cajuns, insulated by choice with their Catholic religion and French language, tended to disassociate from Louisiana-born French Creoles and the Protestant Americans who poured into Louisiana after the colony became a state in 1812. The Cajuns who lived along Bayou Teche and Bayou Lafourche disliked going into debt and readily sold their land to well-financed sugarcane planters to avoid paying taxes and levee-building fees. Many moved into the smaller bayou valleys that drained the Atchafalaya River and began farming.¹³

They would have continued to farm, but Captain Henry Shreve cleared a large, impenetrable raft of driftwood at the upper end of the Atchafalaya near present-day Simmesport in 1831 and changed the Atchafalaya River hydrology.¹⁴ Cajun farmland now became Cajun swamp as the river’s annual spring rise became more severe and flooded agricultural land. The farmers adapted by becoming fishermen.¹⁵ But their waterfront lifestyle based on timber, alligator, fish, turtle, fur and crawfish extraction was altered again in 1928 when Congress passed the Flood Control Act and the U.S. Army Corps of Engineers created the Atchafalaya Spillway.¹⁶ The spillway, also called the Atchafalaya Basin or Atchafalaya Floodway, was designed to divert overflow water from the Mississippi and Red Rivers down the Atchafalaya River into a holding channel twenty miles wide to protect the lower Mississippi River Valley from a devastating flood like the one that occurred in 1927.¹⁷

After the spillway was created, annual flood levels along the Atchafalaya River and its distributaries were more severe. The already demanding swamp life, as noble as it sounds, was without electricity, a good supply of clean drinking water and basic medical services. Now flooding was more frequent and severe. Life in Butte la Rose, Bayou Chene, Pelba, Atchafalaya Station, Happy Town, Graine a Volee Cove, Bayou Crook Creek, Starvation Town and Big Pass was even harder.¹⁸

As a child, Sosthene Amy, a current resident of Henderson, attended the school at Butte la Rose, to which river children were bussed by boat. Amy said the doors to the schoolhouse were left open every spring to let rising floodwaters flow through the school. “The boys had to shovel out the sand after the water went down,” Amy said.

Shoveling silt and removing hissing serpents, reptiles, amphibians and wildlife from one’s river home on an annual basis was a prospect few wanted to continually endure. The Cajun swamp dwellers and other smaller ethnic groups who had lived on the river highways for a century moved to towns outside the spillway levees for washing machines, refrigerators, schools and doctors.¹⁹ They moved alongside Henry Guidry in Henderson and to communities like Catahoula and Coteau Homes on the basin’s western edge. Others settled in Pierre Part, Belle River and Bayou Pigeon on the eastern side. English speakers relocated to Bayou Sorrel, also on the eastern side. Butte la Rose is the only town that exists inside the Atchafalaya Basin today.²⁰

Most of the early commercial crawfish crop (1940–80) was trapped in the Atchafalaya Basin, but farm-raised crawfish is the major source for crawfish today. Greg Guirard.

The new Henderson Landing community was composed mostly of commercial fishermen and fish buyers who could readily supply crawfish to the growing market. A new road, present-day Louisiana Highway 352, was built by the U.S. Army Corps of Engineers and created easy access to the “gateway to the Atchafalaya.”²¹ The advent of the outboard boat motor popularized sport fishing, and Henderson Lake, seventeen miles from Lafayette, became an important recreational fishing location.²² Commercial boat landings were established on the lakeside of the spillway levee, and numerous “camps” and houseboats became homes away from home for many sportsmen. A sizable weekend crowd partied at Guidry’s Place and other dancehall/restaurants that sprung up in the new community. Interestingly enough, Guidry’s Place and the competing Talley’s Place, which remained in Lenora, did not openly offer crawfish on their menus.²³

Crawfish was easily obtained in the area by anyone willing to wade through the water with a seine net or a carrelet (a net attached to the end of a pole). The Hebert Hotel in Breaux Bridge and Guidroz’s (also written as Guittreaux’s) were well-known establishments that served crawfish as early as the 1920s. But crawfish dishes involved quite a bit of preparation (one had to peel about one hundred pounds of crawfish to obtain fifteen pounds of meat), and disposal of the waste was another obstacle to overcome. That may be the reason the crawfish-peeling industry was slow to take off, but the people who caught them knew how to cook them, and word of good food travels well by word of mouth. In any event, crawfish dishes already popular in Cajun homes became extremely popular in the Henderson and Breaux Bridge restaurants after World War II.²⁴

Pat and Agnes Huval bought Guidry’s Place in 1954 but quickly sold it to Harris LeBlanc to build a restaurant—no dancehall necessary to attract customers.²⁵ “More and more they were coming to eat,” Huval said. “The people really liked my food.”²⁶ Robin’s Dancehall also began to serve crawfish.

Mary White, a waitress at Robin’s, taught many a Lafayette visitor how to enjoy crawfish. “I worked as a waitress at Robin’s Seafood in Henderson during the early 1950s,” White said. “I witnessed the uncertainty customers had about eating these little bugs. I helped many folks peel crawfish and then convinced them how nutritious the other crawfish dishes were.”²⁷

Another important factor in why the tiny community of Henderson became the first major player in the crawfish industry was labor. The migration from the interior of the Atchafalaya River swamp created the labor force necessary for the tedious job of crawfish peeling. The wives and children of the commercial fishermen peeled crawfish by the p...

Table of contents

• Front Cover
• Half Title
• Title Page
• Copyright
• Dedication
• Contents
• Foreword
• Acknowledgements
• 1. The Cajun Crustacean
• 2. When Life Gives You Crawfish, Make Étouffée
• 3. The Crawfish Capital of the World
• 4. Eternal King Crawfish
• 5. Why Did the Crawfish Cross the Road?
• 6. Festival Turmoil
• 7. Crawfish Ranching
• 8. That Pesky Supply-and-Demand Thing
• Notes
• About the Author