May 13, 2013 | ABC's of Cajun Cooking, Cajun Cuisine, Cajun Culture, Cooking crawfish
Gumbo is a dish that originated in Southern Louisiana during the 18th century. Cajun Gumbo typically begins with a roux of flour and some type of fat (butter, oil, lard). The color and underlying falvor of gumbo come from this roux, which is loving stired continuously...
May 7, 2013 | Cajun Cuisine, Cajun Culture, Crawfish, How to
Those of you familiar with crawfish know exactly what this saying means. But to everyone else out there, let me just say that it has nothing to do with the opposite sex. What is the meaning of this cryptic phrase? Why, it’s non other than the exact advise you...
May 2, 2013 | Cajun Culture, Crawfish, Party
Here at CajunCrawfish.com we love the whole crawfish. We love the color, shape, claws, and we even love their beady little eyes. But if there’s one pat of these Louisiana mudbugs we love the most, its the tail! After all, tails is where the meat is! We love them...
Apr 26, 2013 | ABC's of Cajun Cooking, Cajun Cuisine, Cajun Culture
Flé powder, (or Gumbo filé powder) is a necessity for cooking authentic Cajun cuisine. It is also essential in Creole cooking. Made from the powdered leaves of the sassafras tree, Filé has a cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. Filé...
Apr 19, 2013 | Cajun Cuisine, Cajun Culture, Cooking crawfish, RECIPES
We like our crawfish in a boil with all of the fixings. Or, we like a nice sauce-smothered crawfish étouffée. That being said, any recipe with crawfish is good in our book. Let’s take a look at how some other fine folks cook ‘em up. 7 Unique Crawfish Recipes That Will...
Apr 11, 2013 | ABC's of Cajun Cooking, Cajun Cuisine, Cajun Culture
Étouffée is thick Cajun and Creole stew that is served as a main course. This tasty dish is made with shellfish (crawfish or shrimp) that’s been smothered in a thick sauce and often served over rice. The word Étouffée comes from the French étouffer, which means...
