Our magazine celebrates the Gulf Coast’s unique culture, history and cuisine. Each issue delivers a mix of food, drink, recipes, culinary how-tos, and more. It is one of largest grocery store publications in the nation.
Our roster of award-winning writers and photographers includes contributors to The New York Times, Saveur, Garden & Gun, the Atlantic, Texas Monthly and more.
I’ve often heard folks say the thing they like most about a Thanksgiving feast is digging into leftovers the next day. I feel the same way about a crawfish boil. I cherish gathering around the table with family and friends to devour the spicy tails, potatoes, corn and sausage, but my husband and I have a secondary ritual that’s just as important to us. When everyone is satiated, we start peeling for another day. We recap the gathering as we transfer the spoils of the boil into containers destined for the refrigerator and the freezer. How delightful to freeze some of the tails and have crawfish handy in the dog days of summer. When I tell people how much I love the leftovers, they often laugh and say: What leftovers? But if you don’t have leftovers, you’re just not boiling enough.
With six lanes stretching across a double booth in the festival’s Food Area II, the team behind Crawfish Monica has its game plan so dialed in that the staff has been known to ladle out an estimated serving a second in recent years, Davidson said. Speed is of the essence, as the lines can be 120-people deep at the Crawfish Monica tent. Davidson has been known to walk up and down the lines, chatting with customers and posing for selfies with fans who are thrilled to meet the Crawfish Monica.)
Copyright © 2025 Rouses Markets.
All Rights Reserved.
Sign up for special offers and recipes sent directly to your inbox.
