Search

"Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever..."

Ingredients: shrimp, dried marjoram...

"This is a family favorite when we dine at Pappadeaux's, it has a rich and incredible flavor unlike any I have ever had....Took me a LONG time to find this one....Hope you enjoy!"

Ingredients: lump crabmeat, shrimp...

"While this cajun lady was living in Corpus Christi I was challenged to cook up a mexican dish with crawfish for a pot luck dinner. Cajuns are known for what we have around us and try to make something great out of it. By the way...it was a winner."

Ingredients: ground cumin, cream cheese...

"I think crawfish is mostly a southern thing, especially down around Louisianna, where most crawfish come from. You might find fresh crawfish, in someparts of the south, but most of the time, and in most areas, it will be frozen."

Ingredients: crawfish, lemons, onions...

"This is a Jazzfest favorite and a favorite in my house. Even my picky eater loves this one. Thanks to my dad and his cajun roots for teaching me how to make this one and many other cajun dishes. It is a great easy dish to make for the family or if your having guest over. We always double the recipe so we are sure to have plenty of left overs to snack..."

Ingredients: French bread, half-and-half...

"Louisianians LOVE crawfish.
This is one of my family's favorite Sunday dishes.
This is great with salad and garlic bread."

Ingredients: pepper, garlic, green onions...

"Jum-ba-lie, crawfish pie, file' gumbo....
Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you."

Ingredients: garlic, crawfish tails...

"This are out of this WORLD good. You will have people lined up for the recipe....well at least we do when we make them. I make ours with Pepperidge Farms Pistolette rolls."

Ingredients: rolls, evaporated milk, garlic...

"Louisianians will add seafood to almost anything. This is a wonderful breakfast and brunch dish.

This dish must sit 8-10 hours before baking, so adjust your menu accordingly."

Ingredients: dry mustard, eggs...

"This stuffing would be lovely with fish. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: cracker crumbs, crawfish...

"This recipe is similar to the dish served at La Poularde Chez Lucullus, Nice, France as noted in a magazine article from my grandmother's recipe box."

Ingredients: chives, lobsters, chervil...

"The freshness of lime, garlic, chili and golden melted butter complements the tender flesh of the bugs. Grilled to perfection under the broiler. Fresh from the sea to you, enjoy this tender, sweet crustacean enhanced with the tang and freshness of lime zest!"

Ingredients: pepper, lime juice, lime zest...

"A flavorful blast from the Prudhomme family cookbook. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried crawfish patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides."

Ingredients: fresh parsley, garlic...