From Good Friday boils to Easter Sunday etouffee on the stove, crawfish make New Orleans happy and full. But when Monday comes, what is one to do with that surplus tail meat in the fridge or ice chest ...

This quick and easy Cajun Crawfish Etouffee is all about big flavor in under 30 minutes! It uses a blond roux-fast, fuss-free, and perfect for weeknights-and Louisiana crawfish tails for true Cajun ...

This is not really a recipe you follow to the letter. It's more like a delicious way to use crawfish boil leftovers. We bought way too much for this year's Easter boil. Too much crawfish, too much ...

SAUCE: Mince your shallots and onions. Tbsp of olive oil in a saucepan on medium heat. When the oil is hot enough add your 1tbsp of shallots/onion mixture and sauté. When onions/shallots are ...

In a large bowl, add warm water to flour and stir well, then add cold water. Knead dough, cover it with a towel and let sit at least 20 minutes. In a bowl, mix together crawfish, egg, cornstarch, wine ...

These fritters are easy to make with leftovers from a crawfish boil. We used egg to bind all of the ingredients in a typical boil -- tails, sausage corn, onions and garlic -- into patties. These we ...

After a big crawfish boil, there are only two things my family would make with the leftover tails: crawfish omelets or crawfish étouffée. Those weekends were always full of crawfish boiling, peeling, ...

If there is one thing that has not changed as this heirloom recipe makes its way through generations of CNN host Don Lemon’s family, it’s that it is passed along by mothers guiding their children ...

There’s maybe two good months left in this year’s crawfish season. And as we go down to the wire, you’ll find scads of crawfish boils bubbling throughout the Greater Houston area. But what if you’re ...

I confess that one of my favorite parts of either making or going to a crawfish boil is what happens toward the end. Everyone has eaten their fill of mudbugs, leaving behind a mess of heads, claws and ...