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.
_ Donald Link, Link Restaurant Group, New Orleans_ “It was a rainy Louisiana day, and my dad was boiling a stockpot full of them under our carport. When he was done, he handed me this crazy-looking bug and told me to eat it.” Read the complete SAVEUR 100 story »See the complete list of SAVEUR 100 items »Michael Kraus
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
Crawfish Pie
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