Crawfish has been synonymous with Louisiana cooking since the 1800s when Cajun settlers modified lobster recipes with the ...

After your butter has melted, saute the crawfish in the skillet with the butter and garlic. Allow the crawfish to saute for ...

You don't need to stress yourself out while ensuring the sauce of your crawfish etouffee has the right texture -- all it ...

This has been one of the most-heated mashups in college football for more than 100 years… but what does a metal cooking ...

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...

Scrub gently: Clean the rusty spots in the cast iron pan using the wet aluminum foil. Apply gentle pressure to the pan, using ...

Life finds a way: Invasive six-inch marble crayfish are able to reproduce by themselves A mutant species of all-female crayfish taking over the world is not the latest science fiction film but a ...

In a large mixing bowl or the bowl of a stand mixer, combine the liquid and dry ingredients. Mix with dough hook at medium ...

In a large skillet or wok, heat oil over medium-high heat. Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until ...

It’s no secret locals love to prepare and eat crawfish in Houston. Whether it’s a backyard crawfish boil or dining out at one of the city’s many Pappadeaux locations, there are soul food and ...