Texans have developed a love for mudbugs—a favorite nickname for crawfish. Many rice farmers in the eastern coastal regions of Texas flood their fields after harvest and turn the land into crawfish ponds as an adjunct income. This easy recipe features the humble crawfish as the flavor base for a delicious dish with multidimensional flavors. Enhanced by the crawfish “fat,” mushrooms, thyme and rich sauce, it’s the spiciest in our feast, and frankly, this piquant sauce needs a quencher for a perfect match in the form of Messina Hof Winery Riesling (Father and Son Cuvee) with its wondrous residual sugar, crisp acidity and low alcohol. Honeyed lemony floral notes match the flavor intensity and body of the sauce while still allowing the delicate crawfish flavors to emerge.
For 6 Person(s)