14 crawfish recipes

Cajun crawfish fettuccine in a rich cream sauce with onion, celery, scallions, and a kick of cayenne. A Louisiana-style pasta dinner ready in 25 minutes.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

Elegant crawfish mousse with cream cheese, sour cream, brandy, and Tabasco set in a decorative mold. A make-ahead Cajun party appetizer that unmolds into a stunning centerpiece.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Creamy crawfish pasta in a Dijon mustard cream sauce made from crawfish-soaked milk. Two pounds of tender tails over fresh pasta, Cajun-style and ready in an hour.

Authentic crawfish etouffee builds on a dark roux with the Cajun trinity, a small army of garlic, and Louisiana crawfish tails. Smothered over rice, this is true New Orleans comfort food.

McIlhenny's crawfish etouffee smothered in butter with the holy trinity, crawfish fat, Tabasco, and fresh lemon juice. A rich, roux-free Cajun classic that's even better the next day.

Alligator Sausage & Crawfish Casserole: a one-pan Louisiana feast with crumbled gator sausage, smoked sausage, crawfish tails, and converted rice baked in tomatoes and creole seasoning.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

San Ton Pa is a traditional raw fish mincemeat dish using sole, halibut, or flounder cured in lemon juice with onion, garlic, pimentos, fennel, and cilantro. Served cold with green salad.