Mix crawfish tails, celery, lemon juice, chives or parsley, corn and 2 tablespoons mayonnaise in a medium bowl; season with salt and pepper and add more mayonnaise, if desired.

Get ready to indulge in a truly spectacular one-pot meal that’s bursting with the vibrant flavors of the Louisiana coast!

1 tablespoon paprika. 1/4 teaspoon cayenne. 3 pounds crawfish tail meat. Hot cooked rice for serving. Melt butter in a large saucepan. Add flour to make a roux.

Leftover crawfish tails are good in gumbo, jambalaya, po'boys and this comfort food classic. News Sports Hookem.com Austin360 Opinion Advertise Obituaries eNewspaper Legals FOOD ...

3 pounds whole boiled crawfish (or two pounds cooked crawfish tail meat plus 6 cups seafood stock) Water. 3 pounds pork boudin. 2 tablespoons canola oil. 2 cups yellow onions, diced.

Cooking with crawfish is easy thanks to the frozen packets of pre-cooked tail meat you can find in the frozen-seafood section of your supermarket, available all year round.

Crawfish tails, Parmesan cheese, butter, and pasta water combine into a silky pasta sauce on a warmed platter in this New Orleans pasta dish.

The theory goes that cooked crawfish with straight tails were dead before cooking and, without knowing how long the animals had been dead or how they were stored, it is best to avoid consuming them.

With a two-pound mound of succulently sweet tail meat, a pungent crawfish shell-infused stock and three dozen boudin-stuffed heads, I have the makings of a Cajun classic.