date:Apr 28, 2014
ng the high-demand menu items involves weeks of worry and sweat.
Wayne Baquet, owner of Li'l Dizzy's Caf in New Orleans, has labored over his Creole fil gumbo - a seafood stew usually with shrimp, oysters and andouille sausage - and trout baquet - buttery trout topped with crabmeat. But it is his crawfish bisque that demands the most attention.
The dark, rich stew of crawfish tail meat and seasonings takes extra time because of its distinguishing feature, stuffed crawfish shells that float in