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...
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...
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...
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...
Dirty Rice is not dirty as the name implies, but is it bursting with delicious Cajun flavors! Born in Louisiana, and popularized across the U.S. by Zatarain’s and fast food restaurants like Popeye’s and Bojangles”, Dirty rice is a staple in...
Are you planning a crawfish boil for yourself and few of your closest friends? If so, then chances are that you have given some thought to the menu items like Andouille sausage, corn on the cob and potatoes. But, what is the best drink? Ask any number of Louisiana...
