Crawfish bisque is a tradition in Louisiana. This dish is often made toward the end of crawfish season in May or June. Usually, an immense pot of bisque is made to feed an entire family and have ...

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 ...

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 ...

- 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 ...

Prior to my arrival, preparations had begun. "This will take some time," Phyllis Bonhagen said. Once I was situated at her kitchen island, we started talking about the significance of cooking in her ...

Add Yahoo as a preferred source to see more of our stories on Google. NEW ORLEANS (WGNO) — During Lent, Catholics don’t eat meat on Fridays. So, many Catholics and other Louisianians are craving ...

Serves 6-8. Recipe is in "Recipes From a Chef" by Patrick Mould. 8 tablespoons unsalted butter (1 stick) 1 cup chopped onion ½ cup chopped celery ½ cup chopped green bell pepper ¼ cup chopped red bell ...

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 ...