Ah, crawfish season. The stained and sticky fingers, greasy lips and butter-splatted shirts. If you’re like me, a crawfish boil — aside from the camaraderie and beer — holds little allure. I don’t ...

Although the recipes I write about in this column are usually seasonal and prepared from scratch with fresh ingredients, occasionally (and, I hope, understandably) I get a craving for a dish that is ...

5 pounds crayfish, boiled, cooled, tails removed and shells discarded to yield 8 ounces shelled tail meat, or use 8 ounces frozen crayfish tail meat, thawed 1. Pick through the crayfish tail meat and ...

Note: Make these sandwiches with leftover cooked crayfish. See below for how to cook them. • 2 c. cooked crayfish tail and claw meat (10 ounces), from about 5 lb. crayfish (see Note) Pick over the ...

Some folks love eating crawfish; others can’t bring themselves to taste something that looks so much like a bug. It’s been that way for centuries. Consider this passage from Wild Sports in the Far ...

Some folks love eating crawfish; others can’t bring themselves to taste something that looks so much like a bug. It’s been that way for centuries. Consider this passage from Wild Sports in the Far ...

Another popular way to serve crawfish -- boiled. (The NOLA.com/Times-Picayune archive) Roger thinks his mother pasted this recipe from The T-P into a day planner ...

Mary Berry's salmon pie dish is super easy to make with most of the cooking done in the oven. There may be a flurry of ingredients needed for Mary Berry's fish pie recipe, but most of them are kitchen ...

Cajuns call them crawdads. We call them crayfish. Here’s how to catch, cook and eat our freshwater lobster. Freshwater lobsters, aka crayfish, make a tantalizing entrée for a classic summer supper ...