Viet-Cajun crawfish emerged in Houston in the early 2000s. Mr. Nguyen opened Crawfish Noodles with relatives in 2008, and since then has changed the spice blend and sauce recipe several times. For special events, he said, he occasionally uses a spice blend that includes ginger and lemongrass, a combination commonly found at Viet-Cajun crawfish places in the Gulf Coast region and in California, where the style is also popular. But garlic, onion, cayenne, lemon pepper and butter are the dominant flavors in his house recipe.
Jim Gossen, a retired local restaurateur and seafood distributor, recalls trying the butter-coated crawfish for the first time at Crawfish Noodles, not long after it opened.
“They were really good, and really, really rich,” said Mr. Gossen, 72, who helped introduce traditional boiled crawfish to the Houston market in the early 1980s. “I have no proof, but I would venture to say that today they sell more crawfish in Houston than in Louisiana.”
Article source: https://www.nytimes.com/2021/04/01/dining/viet-cajun-crawfish-houston.html
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