From Good Friday boils to Easter Sunday etouffee on the stove, crawfish make New Orleans happy and full. But when Monday comes, what is one to do with that surplus tail meat in the fridge or ice chest ...

In a large bowl, add warm water to flour and stir well, then add cold water. Knead dough, cover it with a towel and let sit at least 20 minutes. In a bowl, mix together crawfish, egg, cornstarch, wine ...

This quick and easy Cajun Crawfish Etouffee is all about big flavor in under 30 minutes! It uses a blond roux-fast, fuss-free ...

Baseball players like to call it “the sweet spot,” that one small area on the bat that allows for maximum hitting power and control. We have the same thing in the backyard culinary realm. It’s that ...

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 ...

“Tee, go and get my wallet,” shouted my dad from the kitchen. Tee is my Cajun nickname, meaning petite or little. It is very common for folks to call each other by Tee plus their name or their ...

Instructions: Place the eggs in a saucepan and cover with cold water. Add a pinch of salt. Cook the eggs over high heat. As soon as the water boils, remove from heat and cover the pan. Let the eggs ...

If there is one thing that has not changed as this heirloom recipe makes its way through generations of CNN host Don Lemon’s family, it’s that it is passed along by mothers guiding their children ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS– To dip or not to dip, that’s ...

For those who love the long-held tradition of crawfish boils, experts are offering tips to help pull off a true extravaganza. Miami chef and restaurant owner, Cesar Zapata at Phuc Yea, Pho Mo and ...