Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
Cajun Crawfish Eggs
Crawfish Étouffee and Lemon and Olive Oil Sauce (Ladolemono)
Cajun Seafood Boil
Cajun Crawfish Salad
Versions of this satisfying, cream-laced crawfish pasta are served at restaurants throughout Louisiana and Mississippi. The level of heat from hot sauce is left up to the cook. Get the recipe for Crawfish Pasta » Helen Rosner
To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough. Get the recipe for Crawfish Pie » Helen Rosner