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"They will never guess that this is made with soup! This is not spicy. Serve tossed with Bowtie pasta. I prefer a generous coating on my pasta. Eat with french bread or other warm rolls."

Ingredients: crawfish, cream of mushroom soup...

Ingredients: beef consomme, tomatoes and green chilies...

"I found the basic recipe for this online a few years ago. I omitted mushroom soup (not my thing), and added hot pork sausage, as a request from my boss at the time. Prep time is a guess (depending on the crawfish you use), but they're easy to make and i've never had leftovers!"

Ingredients: crawfish, rolls...

"I learned this recipe from a restaurant in a town named Opelousas, lots of paprika are called for here, I recommend starting small, then adding more. There are no tomatoes in this recipe, so it is faster than normal jambalaya."

Ingredients: pepper, crawfish...

"My friend Judith gave me this recipe. She's a wonderful cook. You can look for Crawfish in the frozen seafood secton of your supermarket. Substitute shrimp if you like."

Ingredients: Tony Chachere's Seasoning, Uncle Ben's converted brand rice...

"Tasso is/are(??) lean strips of boneless pork that have been marinated in a special seasoning and then heavily smoked. Used in cajun/creole cooking. If you can't locate tasso in your grocery store, I have purchased it from cajungrocer.com. This is a splurge recipe meaning it is VERY rich and fattening."

Ingredients: tasso, pepper, dried oregano...

Ingredients: dried mint, dried parsley...

"Recipe from: The Gumbo Shop, St. Peter Street, New Orleans, LA"

Ingredients: garlic, green onions...

"A quick and delicious Cajun side dish"

Ingredients: andouille sausages, smoked chicken...

"This recipe is based on Judi Caston's One Pot Clam Bake #40207. Even though this is cooked together in one pot the biggest surprise was that the ingredients maintained there own unique flavor. I made a double batch so that I could freeze the leftovers."

Ingredients: corn, shrimp, dried parsley...

"Got this recipe from a South Louisiana Bed and Breakfast. For the holidays."

Ingredients: pepper, fresh parsley...

"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...