Crawfish Etouffee is more than just a meal; it’s a Southern tradition rooted in Louisiana’s rich culinary heritage. This dish ...

If using frozen crawfish tails, thaw them in the fridge overnight for cooking the next day. They’re already cleaned and ...

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...

When cold cut the gel into small blocks. Blanch 4 crayfish tails in boiling salted water for 30 seconds before refreshing in iced water. This will make it easier to peel the cray. Use a pair of ...