Warm spring weather ushers in crawfish season along the gulf coast, and crawfish dishes are peppering menus throughout the region. Crawfish boils and gumbos are a delicious way to celebrate the season or opt for a crawfish dish with an Italian flair. New Orleans native Chef Lama gave up a career in finance to pursue his passion for cooking. He attended the French Culinary Institute in New York City and trained under culinary high rollers like Jean-Georges and Marcus Samuelsson. Then Chef Lama returned home to New Orleans where he worked for Chef Sue Zemanick at Gautreau’s before opening his own place, AVO. There, Chef Lama draws on his Sicilian heritage for cuisine that is Italian-focused but uses fresh, local Louisiana ingredients to produce dishes like his Crawfish Gnocchi in Crab Broth.
“I love crawfish season and the spring vegetables in Louisiana. We are lucky to have such great ingredients right at our door step. This dish is a simple way to highlight these local favorites,” said Lama.
Crawfish Gnocchi in Crab Broth
from Chef Nick Lama of AVO in New Orleans, Louisiana
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