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.

Crawfish tail meat - the best crawfish tail meat is the ones leftover from a crawfish boil, yeah. But if you don't have any of those, you can find them in the freezer section of your grocery store.

1 pound cooked crawfish tail meat ; 1¼ cups unsalted butter, divided ; ½ red bell pepper, chopped ; 4 green onions, thinly sliced ; 1 tablespoon plus ½ teaspoon plus 1 pinch salt, divided ; ...

Skip the tourist traps and dig into the seafood dishes Louisiana natives actually crave—flavorful, fresh, and full of tradition.

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

Cook, stirring often, until crawfish tails curl up, about 3 minutes. Add condensed cream of mushroom soup, and slowly stir until combined. Bring mixture to a simmer over medium; reduce heat to low.

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.

4. Peel the tail. At this point, you may have to use your thumb to peel back the shell, Gentile said. You may choose to remove the first two pieces of the abdomen, which are segmented, Toups said.