If like me and you’re lucky enough to live in crawfish country, you know all about South Louisiana’s favorite springtime pastime — the backyard crawfish boil. Suckin’ heads and pinchin’ tails is ...

Editor's note: Richard is no longer at Kingfish. Kingfish restaurant chef Nathan Richard makes this chowder using crawfish, potatoes and corn from his seafood boils. It is served at the restaurant as ...

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 ...

3 poblano chiles, roasted, seeded and cut into medium dice 2 pounds crawfish tail meat Salt and freshly ground black pepper to taste Serves 8-10. In a large soup pot, combine the chicken stock, thyme ...

Melt the butter in a soup pot or Dutch oven Add the chopped vegetables and saute them until they are soft. Add the remaining ingredients, and simmer for 20 minutes. Season to taste with Tony ...

First, in a heavy aluminum 4-quart Dutch oven saute the onions, mushrooms, and garlic in the butter until the mixture wilts and turns clear. It is important that you stir the pot almost continuously ...

7 1/2 gal. water 16 oz. seafood base 16 oz. crawfish base 2 1/2 lbs. diced onions 1 1/2 lbs. bell pepper 5 lbs. diced sweet potatoes 5 lbs. crawfish tails 5 lbs. diced tasso (cooked) 1/2 c. minced ...

Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the ...

The crawfish corn chowder prepared by the J.H. Berry & Gilbert Cooking team was a hit with the patrons of the Alabama Wildlife Federation Birmingham Wild Game Cook-Off Thursday night at the Birmingham ...

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 ...