Pickled Crawfish Tails

Name: Pickled Crawfish Tails
Yield: serves 6
Ingredients: 2 (12-ounce) packages frozen cleaned and peeled crawfish tails, defrosted; 1 small onion, halved and thinly sliced; 1/2 cup tarragon vinegar; 1/4 cup olive oil; 3 garlic cloves, thinly sliced; 6 whole black peppercorns; 2 whole allspice berries; 1/2 teaspoon coriander seeds; 1/2 teaspoon celery seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon dill seeds; 1/4 teaspoon red pepper flakes; 4 bay leaves; 1 cinnamon stick; 4 whole cloves; 1 star anise; 1 tablespoon sugar; 1/2 teaspoon minced peeled fresh ginger

December 9, 2011

The Jasper County village of Bay Springs, twenty miles from Laurel, Mississippi, was named in 1901 for an artesian spring flowing from the trunk of a bay laurel; it flows still to this day. I always think of that town when I make this dish. Introducing freshwater crawfish to leaves from a bay laurel, traditional pickling spices, and tarragon vinegar prepares them to sit on top of salads and toasts.

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