Here’s a recipe that combines crawfish with seasonings and diced eggplant. The stuffing is piled back into eggplant shells and baked. For eggplant lovers, this is a great dish. If you don’t have crawfish available, then substitute shrimp. This is one if my favorite seafood dishes which I’m naming, “Crawfish-Stuffed Eggplant Pirogues.” It can be served either as a main dish or side dish, just double the crawfish for a main dish.
Spring is crawfish season in Louisiana. I have several scrumptious crawfish recipes to share this year. “Cajun Fried Crawfish Tails” is not the most common way to serve this mudbug but it is a delicious dish. The fried crawfish are small, crispy and they “pop” with spicy Cajun seasonings. They remind me of fried popcorn shrimp. The “secret ingredient” in my recipe is Tabasco Sauce. It adds just the right touch of “hot” to this dish. Serve the fried crawfish as an appetizer or as part of a salad or at any special occasion where you want something really different to share.
The Jazz and Heritage Festival in New Orleans each April is more than just great music. It is about our good Louisiana food and culture, too. One of the most popular foods being sold during the festival is Crawfish Bread. This is truly a Louisiana dish and is simply delicious. It makes a great way to sample our native Louisiana crawfish in all it’s glory. Here’s my take on this dish — I’m calling my recipe, “Crawfish Po-Boys.”
Here is one of my favorite crawfish recipes–Crawfish Étouffée. This is a very popular dish in Louisiana, especially in the spring when crawfish are plentiful. My version is simple to make and it is as good as you will find in any restaurant. Étouffée is a Cajun dish; a thick stew. Crawfish or seafood are smothered with vegetables on the stove in a thick sauce and then served over rice as a main dish. I use a recipe that takes a shortcut to make this a fail-proof dish.
Springtime in Louisiana means that it’s time for crawfish. These crustaceans live in the swamps and in the springtime they grow and come out of their burrows. The tails, when peeled, are large enough to eat for a feast. A Louisiana delicacy. A spring crawfish boil is a ritual here in South Louisiana and the traditional way to eat crawfish. Continue reading
Here’s another recipe for Louisiana crawfish — Crawfish Pasta Salad. This is a different take on using crawfish. Mixed in with pasta, the recipe is really quite tasty. The recipe is one I’ve kept for years — never throw away a good recipe. Continue reading
Boiled crawfish in the springtime is a unique Louisiana custom. As spring bursts into the air and the weather warms up, crawfish come out of their burrows. We get a few short months of eating these freshwater crustaceans. I have several favorite recipes for cooking with crawfish. This recipe comes from Aunt Gaye who stated, “this is the best recipe I’ve seen in a long time.” The casserole reminds me of a spicy quiche, full of vegetables, cheese, cornbread and crawfish.
Crawfish is a Louisiana novelty; in season in the spring. Traditionally, this fresh-water crustacean is boiled in a large pot with plenty of spices added. Then peel the tails, eat the meat and enjoy. There are other ways to prepare the crawfish meat; one of my favorites is crawfish pie–shown here in an individual phyllo shell.
Spring is crawfish season in Louisiana and the mudbugs are becoming more plentiful as the weather gets warmer. While boiled crawfish is probably the most popular way to prepare crawfish, the peeled crawfish tails are very tasty when prepared in other ways. Crawfish Cardinale is an easy and elegant recipe. Continue reading
Lagniappe is French for “a little something extra.” Crawfish is definitely one of the more unique foods that Louisiana has to offer. Call the freshwater crustrations by either mudbugs, crayfish or crawfish. In Louisiana they are big enough to eat; it is not springtime without boiled crawfish. I also like peeled crawfish tails prepared in dishes such as crawfish etouffee and bisque.