1. Combine oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly and constantly for 20 to 25 minutes to make a medium brown roux, the color of peanut butter ...

Does anything say springtime more than a crawfish boil? We think not. While mudbug season runs from November to July, we all know that spring and early summer is the best time for gathering with our ...

- Preheat oven to 350 degrees. - In a food processor, grind tail meat, onion, celery, bell pepper, garlic, and parsley, being careful not to purée into a paste. Place in a bowl, add eggs, and stir to ...

It is peak crawfish time, and we're doing our best to eat all we can. But a person cannot live by boiled crawfish alone (oh wait, we probably can). In case you're looking for other ways to serve our ...

Discover how authentic Louisiana crawfish bisque is made completely from scratch, starting with homemade seafood stock, a ...

Ask your seafood supplier to clean 60 crawfish heads. The shells may be frozen for an extended period of time. If desired, soak heads overnight in cold soda water prior to using them. Preheat oven to ...

Crawfish bisque is normally home cooking. You don’t find it in restaurants often, which makes the fact that you can find it at the New Orleans Jazz and Heritage Festival almost crazy. “It’s a tough ...

"My mother was the greatest cook and could make anything taste good," she said. Phyllis Bonhagen's crawfish bisque evolved from three recipes found in her favorite cookbooks. After examining each ...

Crawfish bisque is a tradition in south Louisiana and is normally served as a main dish on Easter Sunday. I consider this dish a family event because it is best made when a minimum of four can get ...

It’s crawfish season, and in New Orleans that means the return of spring and crawfish boils, the latter of which bring friends and family together around newspaper-topped tables covered with a heap of ...