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 ...

The LSU Ag Center has challenged another crawfish-related myth. As they did with the claim that salt purging just before cooking works, researchers at the Ag Center looked into the claim that you ...

Crawfish are hearty crustaceans that roam in muddy terrain like creeks, rivers, and swamps. Yet this preferred environment belies the delicate, sweet flavor that comes from their tail meat.

After a big crawfish boil, there are only two things my family would make with the leftover tails: crawfish omelets or crawfish étouffée. Those weekends were always full of crawfish boiling, peeling, ...

This quick and easy Cajun Crawfish Etouffee is all about big flavor in under 30 minutes! It uses a blond roux—fast, fuss-free, and perfect for weeknights—and Louisiana crawfish tails for true Cajun ...

Holy Week is high season for the crawfish, with Good Friday (April 19) being the biggest day for backyard boils in the New Orleans area. If you plan to boil and haven't ordered your crawfish yet, it's ...