It was December but you couldn’t tell it by the New Orleans weather. Trent Marshall and Darcey Anderson sat on the gallery of their home on Governor Nicholls Street sipping peach martinis. Both were wearing short sleeved shirts and jeans. Trent had made crawfish beignets that awaited the call to dinner.
He had also talked to their friend retired Alaska State Trooper Colonel Robert Monk earlier in the day. Robert reported Alaska was far different. Very cold and a lot of snow in most of the state. It reminded Trent of the story Robert told him about when he and his parents first arrived in Alaska.
“It was a long time ago,” Trent told Darcey. “Robert was just a boy. He said that first winter was the most beautiful he ever saw. Relatively mild temperatures, lots of snow. Those huge, fluffy flakes that are so beautiful.
“His dad came home one day and said, ‘I’m told this is a most unusual winter.’
“Robert said the second winter was the worst he’s ever seen,” Trent continued, laughing. “Very cold. Hardly any snow. What snow fell was quickly blown away by the heavy winds leaving nothing but ice. Travel was miserable and dangerous.
“His dad came home one day and again said, ‘I’m told this is a most unusual winter.’
Trent took a dramatic sip of martini before continuing.
“When the third winter rolled around, Robert’s dad came home one day and said, ‘I’m not buying this unusual winter stuff any more.’ “
Darcey laughed. Trent flashed his biggest smile.
“Let’s go have some crawfish,” he said.
Trent Marshall’s Crawfish Fritters
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
salt to taste
1 cup buttermilk
1 tablespoon butter, melted
1/4 cup tarragon, chopped
1/2 cup parsley, chopped
1 cup corn kernels cut fresh from the cob
2 tablespoons mild green chilis (cans can be found in the Hispanic foods section of most grocery stores)
1 pound cooked crawfish tails
Mix dry and wet ingredients in separate bowls. Gently fold the wet ingredients into the dry. Don’t overmix. The batter should be slightly lumpy.
Drop balls of batter into hot peanut oil and fry. They should cook in about four minutes. When done, set the fritters on a plate covered with paper towels to allow them to drain.
As Trent would say, “Bon Temps!”