Recipes

• Crawfish Bisque
  

  While classic French and even Creole bisques often utilize a heavy whipping cream base, this is a traditional Cajun version that calls for a roux base. For added richness, up to a cup of cream may be added. The stuffed crawfish heads add to the elegance and presentation of the dish, but can be omitted to shorten the preparation time. Garnish each serving with a small handful of crawfish tails if you do decide to skip this step. Read full recipe >>

• Crawfish Bread
  

  Made popular by the New Orleans Jazz and Heritage Festival, this new classic can be made one of two ways. The bread dough can be prepared from scratch and fried, or a loaf of French bread can be hollowed out, stuffed and baked in the oven. Crawfish bread can be served as an appetizer or as a side dish. Read full recipe >>

• Crawfish Cakes
  

  These are very similar to traditional crab cakes found in Maryland and along the Eastern seaboard. The substitution of crawfish tailmeat in place of crabmeat, along with Cajun spices results in a unique dish for your next gathering. The cakes can be formed into bite sized patties for passed hors d'oeuvres and appetizers, or larger portions can be made for to accompany salads and main dishes. The versatile cakes can be deep fried, pan fried, sautéed, or baked. For variations on final presentation, pair the cakes with a nice Remoulade, Creole mustard or other favorite sauce. Read full recipe >>

• Crawfish Courtbouillon
  

  Cajun courtbouillons differ from the conventional French "court bouillon" which is a flavored poaching liquid for delicate and quick cooking meats and vegetables. Traditionally, courtbouillons in Louisiana feature catfish or other firm flesh fish (snapper or drum), and begin with a golden brown roux. When compared to Creole sauces, étouffées, and sauce piquants, courtbouillon is lighter and simpler to prepare. Read full recipe >>

• Crawfish Étouffée
  

  Étouffées are hearty Cajun dishes that begin life with a roux, and the "holy trinity" of onions, bell pepper, and celery. Traditionally, this recipe is served over rice. From the French language, the word literally means "smothered". Drawing from its definition, there is no reason to limit this dish to rice. Try it over grilled pork, chicken, or fish. Many versions of étouffée can be found that call for tomatoes. While there is nothing wrong with using tomatoes, they are more characteristic of Creole dishes (such as Shrimp Creole), rather than true Cajun étouffée. Creole, Cajun, "to-may-toe", "to-mah-toe", this dish will make y'all happy either way. Read full recipe >>

• Crawfish, Okra & Andouille Gumbo
  

  Ahhh, gumbo, the official State Soup of Louisiana; known for transforming scraps and leftovers to near rock star status for hundreds of years. Gumbo is not a science. It is a creative expression, a form of art, differing from one person and place to another. There is no right or wrong, as long as it begins with a very dark roux. Filé, okra, and tomatoes; all hot subjects for debate, so proceed with caution on these controversial topics. Gumbo is another one of those confusing dishes on the fence between Creole and Cajun. It's origins, well, using the cliché term "melting pot" would be appropriate since influences are found in Europe, Africa, the Caribbean, and Native American cuisines. This recipe version takes aim at the common problem found in many "stringy" okra gumbos by sautéing them beforehand. Nearly all Cajun and Creole dishes that begin with a roux, and include the "holy trinity" taste better when reheated the next day. Read full recipe >>

• Crawfish & Tasso Jambalaya
  

  Jambalaya, like gumbo is another one of those classic, one-pot Louisiana meals heavily influenced by the Creoles and Cajuns. Its closest relative is the saffron scented and tinted paella found in Spanish cuisine. Because saffron wasn't exactly available on this side of the Atlantic, substitutions were made. Never yellow, the Creoles turned it red with the addition of tomatoes and seafood, while the Cajun versions were made brown with generous amounts of poultry, pork, and game. Also, like gumbo, there is no right or wrong, and it is the perfect dish to throw in any leftover or scraps of meat and vegetables. Read full recipe >>

• Crawfish Maque Choux
  

  Maque Choux is one of the obscure regional dishes making a comeback to mainstream cuisine in Louisiana, and in the South. It is very easy to prepare once all of the ingredients have been neatly chopped, so polish up on your knife skills for elegant presentations. The main ingredient corn is a telltale sign that this dish originated from Native American cuisine. Traditionally served as a vegetable side dish; its versatile nature allows substitutions or additions of other vegetables, such as mirlitons, mushrooms, or squash. Placing a filet of grilled fish on a mound of maque choux, with its confetti of colors transforms nearly blank canvas into unique and delectable masterpiece. Read full recipe >>

• Crawfish Pie
  

  Popularized by the Hank Williams song, "Jambalaya (On the Bayou)", these crustacean laced pastries have been known to inspire a Cajun One Step or Two. Anything baked or fried in pastry dough is bound to be good, so enter crawfish into the equation, and you'll end up with a sure thing. This recipe is a breeze to make, especially considering you can use store bought pie shells or pastry dough. Try it with different dough types such as shortcrust, flaky, puff, or phyllo varieties. Make them bite sized for appetizers, or big enough for the whole family. Be careful, they are very habit forming. Read full recipe >>