This version of crawfish in a plate of creamy pasta comes from celebrated chef Emeril Lagasse, who’s famed for his take on classic New Orleans fare. Instructions: Cook the pasta in a large pot of ...

Étouffée is similar to gumbo, but served as more of a main course than a soup or stew. The name literally means “smothered” in French, and is often served over or alongside rice. Instructions: In a ...

For those who love the long-held tradition of crawfish boils, experts are offering tips to help pull off a true extravaganza. Miami chef and restaurant owner, Cesar Zapata at Phuc Yea, Pho Mo and ...

Note: Make these sandwiches with leftover cooked crayfish. See below for how to cook them. • 2 c. cooked crayfish tail and claw meat (10 ounces), from about 5 lb. crayfish (see Note) Pick over the ...

Baseball players like to call it “the sweet spot,” that one small area on the bat that allows for maximum hitting power and control. We have the same thing in the backyard culinary realm. It’s that ...

1. Heat butter in large saucepan over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minutes. 2. Add artichoke hearts and cook an additional 2 minutes. Add ...

Louisiana is known as one of America's great culinary capitals, and crawfish are among the most celebrated of Louisiana's cuisine. From December until June — and especially during the spring when they ...

King Cake usually hits on the sweet side, but this Crawfish King Cake is a savory treat. The recipe is from the late Holly Clegg, and we know she will love that we're sharing it. The "cake," made of ...