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Best Crawfish: Josephine’s Gulf Coast Tradition
When mudbug season comes around, you’ll find restaurants and bars across the city putting on boils, but only the elite know how to get ‘em right. Mississippi-born chef Lucas McKinney is one of the chosen, taking fresh crawdaddies from Louisiana and giving them the attention they deserve with punchy seasoning and a housemade wet sauce (get the sauce). Pair them with crab legs, shrimp, and a crispy fried potato and charred corn salad with andouille and spiced aioli; or the traditional boiled corn, ‘taters and sausage.
318 Gray
713-527-8988
josephinesgulfcoasttradition.com
Houston Press
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