ecrevisse

the restaurant served fresh ecrevisse during the summer season.

chefs often prepare ecrevisse bisque as a luxurious appetizer.

fishermen set traps to catch ecrevisse in the river.

the ecrevisse boil included corn, potatoes, and spicy sausage.

she learned to peel ecrevisse tails quickly and efficiently.

spiny ecrevisse are common in southern swamps and bayous.

the market sold live ecrevisse by the pound.

traditional cajun cuisine features ecrevisse in many dishes.

the chef removed the shells from the ecrevisse before cooking.

ecrevisse claws contain tender white meat that is highly prized.

a backyard ecrevisse boil brings neighbors together on warm evenings.

the restaurant's signature dish was a creamy ecrevisse soup.