Crawfish bisque is normally home cooking. You don’t find it in restaurants often, which makes the fact that you can find it at the New Orleans Jazz and Heritage Festival almost crazy. “It’s a tough ...

Ask your seafood supplier to clean 60 crawfish heads. The shells may be frozen for an extended period of time. If desired, soak heads overnight in cold soda water prior to using them. Preheat oven to ...

To try Regina's recipe for crawfish étouffée, in which the shellfish are cooked in butter and light roux, click here. Crawfish and rice are as perfect of a match on the plate as they are in the wet ...

Crawfish bisque is one of the richest and most underrated dishes in Cajun cuisine. Packed with deep seafood flavor, aromatic vegetables, and comforting Louisiana-style cooking, this recipe delivers a ...

- Preheat oven to 350 degrees. - In a food processor, grind tail meat, onion, celery, bell pepper, garlic, and parsley, being careful not to purée into a paste. Place in a bowl, add eggs, and stir to ...

How about a tasty bowl of rich crawfish bisque to help knock the edge off of this recent icy Arctic blast of air that inundates the Deep South region? Best of all, it is easy and crawfish are in ...

How, you ask, did chef Faye Antoine start serving one of New Orleans' most complicated dishes, crawfish bisque, from a strip mall doughnut shop? David Grunfeld / The Times-PicayuneHoney Whip Donuts' ...

One of the more difficult things to figure when planning a crawfish boil is how much of the little critters to buy. On the one hand, you don’t want to run short. That’s the worst thing you can do, the ...

Crawfish bisque is a tradition in south Louisiana and is normally served as a main dish on Easter Sunday. I consider this dish a family event because it is best made when a minimum of four can get ...

I have a routine I follow when eating boiled crawfish at a restaurant. I always order five pounds for me and another five pounds for Roxanne. Please understand, my wife has never finished a whole five ...

Port Allen — For many south Louisiana families, it isn’t Easter without crawfish on the menu. Most will serve the crustaceans boiled or in étouffée, stew or pie. A few might offer labor-intensive ...