Crawfish Dip This deliciously zesty crawfish dip is an amazingly diverse recipe that may be used as a casual dip or served over rice for a flavor-filled meal. Makes 16 (¼ cup) servings.

We’ll start by making a perfect roux, then build layers of flavor with the Holy Trinity (onion, bell pepper, and celery), fresh crawfish tails, and a combination of bold seasonings.

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 ...

Speedy Crawfish Jambalaya Makes 4- 6 servings. Recipe is by Holly Clegg. 1 (16-ounce) jar chunky salsa 8 ounces reduced-fat smoked sausage, diced 1 cup Louisiana crawfish tails, rinsed and drained ...

9. Transfer to wire racks to cool. (They will fall while cooling.) 10. Serve warm. Crawfish Balls Makes 12 to 18 servings, depending on size Recipe by Teresa B. Day.

In a medium skillet, melt ½ cup unsalted butter over medium-high heat, swirling occasionally, until foamy. Add bell pepper, green onion, a pinch of salt, and black pepper, and cook, stirring ...

Chef Notes: If you haven’t done a crawfish boil and want to make the salad, fill a large pot with 3 quarts water and add 1 Tbsp salt, 3 Tbsp creole seasoning, 3 bay leaves, 1 lemon (cut in half ...

Instructions: To make crawfish or shrimp stock, in a large stockpot, boil the shells with 6 cups of water and 2 cups of rough-cut vegetables. Cover and simmer for 30 minutes to an hour.