If you’re looking to cook crawfish but don’t have a big kitchen like Mim Blanchard of Breaux Bridge (pictured) a lot of time or don’t know how, Baton Rouge cook/writer Holly Clegg has the recipe. Check out these great recipes for crawfish dip, crawfish etouffee, crawfish fettuccine, crawfish enchiladas and crawfish cakes with horseradish sauce.
If you want to learn more about how Louisiana became Crawfish Nation, read Louisiana Crawfish: A Succulent History of the Cajun Crustacean by Sam Irwin. Sam is a Breaux Bridge native…he knows what he’s talking about!
And here’s a quality control tip, always make sure your crawfish is Louisiana crawfish. We invented crawfish!