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Food

Crawfish Recipes

April 8, 2014

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.

See the RecipeAlison Harris

See the RecipeChris Granger

See the RecipeDavid Sawyer

See the RecipeLandon Nordeman

"I've labored many times through the archaic lingo and typos in The Picayune's Creole Cookbook version of this Cajun classic. But SAVEUR's Crawfish Étouffee is similarly authentic, was written for 21st century kitchens, and has no typos. Also, I love Psilakis' Ladolemono-- a very tart, lightly emulsified sauce from the Greek issue. But I'm partial: I used to suck on lemons as a child." _ --Marne Setton, Assistant Editor_ See the recipe for Crawfish Étouffee » See the recipe for Lemon and Olive Oil Sauce (Ladolemono) » Back to The SAVEUR Editors' Favorite Recipes of 2010 »André Baranowski

_ 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

See the RecipeTodd Coleman

See the RecipeTodd Coleman

Cajun Crawfish Salad — Cooked and chopped shrimp can be used in place of crawfish for this Cajun salad adapted from one in Justin Wilson's Homegrown Louisiana Cookin' (Macmillan, 1990).Helen Rosner

Crawfish Pasta — 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.Helen Rosner

Crawfish Pie — To make this Louisiana classic, a savory filling of crawfish, aromatics, and tomatoes is baked in a flaky pastry dough.Helen Rosner

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