Madisonville OB/GYN labors, delivers 1,500 pounds of crawfish to STHS colleagues

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Friday, May 7, 2021

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Madisonville OB/GYN labors, delivers 1,500 pounds of crawfish to STHS colleagues

Mike Scott, mscott@stph.org

For the second year in a row, coronavirus concerns prompted Dr. Gary Agena to cancel the annual crawfish cookoff he hosts through his Crawfish and Roses foundation. So, also for the second year in a row, he decided to keep the tradition alive by cooking up and giving out 1,500 pounds of crawfish to St. Tammany Health System employees. (Photos by Tim San Fillippo / STHS)

When life gives you lemons, the adage goes, make lemonade. On Friday (May 7), Madisonville-area OB/GYN Dr. Gary Agena put a uniquely South Louisiana spin on that particular saying.

When life gives him lemons, he boils up some crawfish.

Like, a whole lot of crawfish.

This year, for the second time in a row, COVID-19 concerns prompted Dr. Agena to cancel the annual crawfish cookoff he hosts through his Crawfish and Roses foundation, which works in support of people with developmental differences.

So, for the second year in a row, he decided instead to cook up 1,500 pounds of crawfish to hand out free to workers at St. Tammany Health System’s main hospital campus as they left work for the day.

“It’s just our way of saying thank you to the hospital after the great job they’ve done this year, year and a half during the pandemic,” Dr. Agena said Friday as some of the 46 sacks of crawfish he planned to distribute soaked. “They’re always under a lot of stress, and this is our way of making sure they know they’re appreciated.”

Judging by the smiles of those lined up to take bags of crawfish home, his mission was definitely accomplished.

It’s just our way of saying thank you to the hospital after the great job they’ve done this year, year and a half during the pandemic."

-- Dr. Gary Agena

No small amount of credit for that was due to Keith Jenkins of the Madisonville-based Knee Deep Seafood, who Dr. Agena recruited to help run the pots.

Mr. Jenkins, who uses his own proprietary blend of crawfish seasoning, brought along his company’s crawfish-boiling trailer, as well as no small amount of expertise in cooking massive amounts of mudbugs.

“That’s what we do: high volume,” Mr. Jenkins said. “Ask me to do just one sack and I’m all screwed up.”

Among the secrets to his crawfish boiling success: Don’t use so much salt. Also, purée your celery, onions and garlic before adding them to your boiling pot. And, perhaps most of all:

“Enjoy the time,” he said. “Enjoy your time with family and friends while doing it. Don’t make it feel so much like work. Make it a family affair.”

In all, 46 sacks of crawfish were boiled for STHS colleagues. (Photo by Tim San Fillippo / STHS)

Dr. Gary Agena poses with dinner. (Photo by Tim San Fillippo / STHS)

An STHS colleagues receives a bag of freshly boiled crawfish. (Photo by Tim San Fillippo / STHS)

A hamper of crawfish await their turn in what Keith Jenkins of Knee Deep Seafood calls 'the Cajun hot tub.' (Photo by Tim San Fillippo / STHS)

The first customer of the day receives her bounty. (Photo by Tim San Fillippo / STHS)

Keith Jenkins' Knee Deep Seafood worked the boilers for Friday's crawfish boil. (Photo by Tim San Fillippo / STHS)

STHS Executive Chef Abry Crosby, left, visits with Keith Jenkins of Knee Deep Seafood. Jenkins, who sells his own crawfish spice blend on his company’s Facebook page, ran the crawfish boilers for Dr. Gary Agena’s crawfish giveaway at St. Tammany Health System. (Photo by Tim San Fillippo / STHS)

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