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Louisiana Crayfish: Good, Bad and Delicious


IGERT graduate students Ashley Baldridge and Matthew Barnes from the University of Notre Dame conduct research in China on introduced Louisiana crayfish.

Article excerpt:

“They go by various names — crawfish, crayfish, crawdads, mudbugs — but one thing is common to all discussions of the lobster-like freshwater crustacean: they invoke imagery of the Louisiana bayous. This surely comes from the fact that one of the most famous crayfishes, the Louisiana crayfish Procambarus clarkia, is a staple in Cajun cuisine.

However, as we found out through our NSF-IGERT research, Louisiana crayfish should also invoke imagery of rice paddies in China."