If like me and you’re lucky enough to live in crawfish country, you know all about South Louisiana’s favorite springtime pastime — the backyard crawfish boil. Suckin’ heads and pinchin’ tails is ...

Editor's note: Richard is no longer at Kingfish. Kingfish restaurant chef Nathan Richard makes this chowder using crawfish, potatoes and corn from his seafood boils. It is served at the restaurant as ...

Good Friday is one of the biggest crawfish boil days of the year (Photo by David Grunfeld, NOLA.com | The Times-Picayune archive) Crawfish recipes to make the most of Good Friday leftovers Hosting a ...

Makes 4 heaping one-cup servings. Recipe is by Holly Clegg, who says, "I needed a last-minute dinner so I took ground beef from the freezer and raided my pantry to make this fantastic quick ...

3 poblano chiles, roasted, seeded and cut into medium dice 2 pounds crawfish tail meat Salt and freshly ground black pepper to taste Serves 8-10. In a large soup pot, combine the chicken stock, thyme ...

First, in a heavy aluminum 4-quart Dutch oven saute the onions, mushrooms, and garlic in the butter until the mixture wilts and turns clear. It is important that you stir the pot almost continuously ...

7 1/2 gal. water 16 oz. seafood base 16 oz. crawfish base 2 1/2 lbs. diced onions 1 1/2 lbs. bell pepper 5 lbs. diced sweet potatoes 5 lbs. crawfish tails 5 lbs. diced tasso (cooked) 1/2 c. minced ...

Melt the butter in a soup pot or Dutch oven Add the chopped vegetables and saute them until they are soft. Add the remaining ingredients, and simmer for 20 minutes. Season to taste with Tony ...