Crayfish same, same but different?

The Acadians arrived in Louisiana after the Great Expulsion in 1755. Hailing from the Canadian Maritime provinces, seafood had already been a staple of their diet. Upon arriving in Louisiana, the Acadians settled along the bayous of New Orleans and neighboring communities, where crayfish were abundant in the slow-moving water.

According to the NewOrleans.me historical website, since the Acadians were familiar with lobster and had previous fishing experience their contact with local Native Americans, led to the introduction of crayfish into the Acadian diet. And when the Acadians became the Cajuns, the tradition of eating crayfish continued, leading to the popular methods of consuming the crustaceans today. A tradition still carried out today in a variety of dishes served up in New Orleans a city world-renowned for its cuisine.

From late February to early June, one of New Orleans' most beloved native foods, crayfish, is in season, and abundant. With this comes the annual tradition of crayfish boils. This is when friends and family join together outdoors around newspaper-covered tables, peeling and eating crayfish. Even though the crayfish boil wasn't always as popular as it is today, eating crayfish in Louisiana dates all the way back to pre-colonial times, according to NewOrleans.me website.

While crayfish dishes in China and New Orleans each manifest distinct local flavors both are steeped in savory spices that are pleasing to palates around the world.

(with input from news agencies)