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 ...

- 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’s crawfish season in Acadiana and the pent up demand for the magically sweet crustaceans is busting at the seams. The tradition of sucking heads and pinching tails is a Lenten season custom in our ...