Having spent most of my life in the Lone Star State, I consider myself a Texas gal, but I was born in Baton Rouge and this time of year my Cajun roots come out in full force. It's crawfish season, y'all. I headed to Little Pappas Seafood Kitchen (3001 S. Shepherd Dr., 713-522-4595), where I ordered up a pound of mudbugs along with corn, potatoes and French bread. The elegant ShaRonda suggested the Mango Mojito to complement my dinner, and I agreed. It was superb. A bonus to crawfish is eating them with your hands, and with bib on, I dived right in, amusing myself by chatting up a gentleman at the bar while hot sauce was dripping from my fingers and smeared on my face. The uptight dude didn't find me amusing! He was way too concerned with wet naps and getting rid of all traces of his dinner. Jerk. No problem — I ordered another drink and silently went back to a dish that begs you to suck its heads and eat its tails. That's amusing.
2 ounces Cruzan Pineapple rum
1 ounce fresh-squeezed lime juice
Little Pappas Seafood Kitchen
6-8 mint leaves
1 1/2 ounce mango puree
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1 ounce simple syrup
Splash of soda
Grind the mint leaves with the lime juice and rum. Add the rest of the ingredients. Shake well. Pour over ice and garnish with a pineapple slice. Laissez les bons temps rouler.