Making crawfish bisque the traditional way takes a lot of time and effort. You have to clean and stuff the heads to make it and then dig all that goodness out of the heads to eat it. Even if you're ...

It is peak crawfish time, and we're doing our best to eat all we can. But a person cannot live by boiled crawfish alone (oh wait, we probably can). In case you're looking for other ways to serve our ...

Crawfish are good eating, especially now. Through late May, the mudbugs should be plentiful. Restaurants and supermarkets sell them seasoned, boiled and ready to eat for good prices. One longtime ...

Serves 6-8. Recipe is in "Recipes From a Chef" by Patrick Mould. 8 tablespoons unsalted butter (1 stick) 1 cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper ¼ cup chopped red bell ...

Good Friday is one of the biggest crawfish boil days of the year (Photo by David Grunfeld, NOLA.com | The Times-Picayune archive) Crawfish recipes to make the most of Good Friday leftovers Hosting a ...