Get ready to indulge in a truly spectacular one-pot meal that’s bursting with the vibrant flavors of the Louisiana coast!

Cajun stew that often features crawfish simmering in a spicy, tomato-based broth. This recipe offers a classic presentation.

Emeril Lagasse's recipe for Crawfish Bread, which includes mayonnaise as part of the thickening agent, has the filling between halves of French bread loaves (use soft French bread, not crisp).

Crawfish season is in full swing and if you want to get your crawfish fix, start by trying out new recipes to put those mudbugs to good use.

What do you do if you host a crawfish boil on Easter weekend and five or six expected guests do not arrive? You turn to Judy Walker and her deep well of recipes to find ways to enjoy the leftover ...

In a large bowl, stir together mayonnaise, sour cream, Creole mustard, horseradish, parsley, Worcestershire sauce, smoked paprika, hot sauce, garlic and salt. Transfer to an airtight container and ...

How many crawfish do I need? Although there are social crawfish eaters and veteran crawfish eaters, a good rule of thumb is around 2 to 3 pounds of mudbugs per person.

Recipe: Crawfish Remoulade Deviled Eggs By Recipe by Chip Flanagan of Ralph's on the Park (New Orleans) Updated May 6, 2014 4:39 p.m.

This recipe is very easy and very good. If you don't like crawfish, or you can't find frozen crawfish tails, shrimp make a great substitute.

This pepper crawfish recipe from Clay Willams has crawfish steeped in water spiced with fruity Scotch bonnet chiles for a simplified version of the Jamaican roadside treat.

Drake Leonards, Executive chef at Eunice Restaurant, in Houston is heating things up in the kitchen with a real Cajun staple to get you through meatless Fridays during lent.