How crawfish get from Louisiana to Houston

In his kitchen at Eunice Restaurant, Chef Drake Leonards can whip up one particular recipe from memory. “This dish comes together really quick,” he says, nudging some butter cubes into a pan. “I grew up doing it.” He’s cooking up crawfish etouffee. The main ingredients – crawfish and rice – define the small Louisiana communities where he came up.
Published: 5:28 PM CDT March 25, 2019
Updated: 5:26 PM CDT March 25, 2019