– a co llecti on of L ouisiana r ec ipe s –
CRAWFISH, CRAWFISH, CRAWFISH!
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you’re in Louisiana.
eat like it.
You can access all recipes and more at LouisianaSeafood.com.
5th Annual
of the
Sponsors:
Office of Lt. Governor Billy Nungesser
I
t’s crawfish time, and we are up to our elbows in boiled seafood and spices! Recently, I had the pleasure of pardoning one lucky crustacean to kick off the season at our annual “Pardoning of the Crawfish” event. This year’s festivities took place at the Chef John Folse Culinary Institute at Nicholls State University. More than 100,000 viewers witnessed the crawfish, Lafitte, (named after Chef Folse’s first restaurant, Lafitte’s Landing) as he received an executive pardon before being released in Bayou Segnette State Park to live a life free of the boiling pot. Most other crawfish in Louisiana won’t be so lucky! Louisiana is the largest domestic producer of crawfish, generating about 150-million pounds a year. And our dishes don’t disappoint. Whether its crawfish etouffee, crawfish fettuccini or the tried-and-true boiled crawfish, the addition of crawfish to any meal this spring makes it better. Just make sure it is Louisiana crawfish. Support our local fishermen and farmers by asking for Louisiana crawfish by name. It’s a flavorful way to keep this economy thriving!
Ingredients
Crawfish Bread
For the Filling • • • • • •
1 loaf of french bread, top cut off, length wise 1 - 14 oz can artichoke hearts, drained and chopped 1 - 10 oz package frozen chopped spinach, thawed and drained 1 cup mayo 1 cup parmesan cheese 2 1/2 cups shredded Monterey Jack cheese
For Crawfish Tails • • • •
1 # of louisiana crawfish tails Tabasco 2 tsp cajun seasoning 1 cup all-purpose flour
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish. 2. In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese. 3. Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
For Crawfish Tails
1. Place meat in pan and sprinkle lightly with Louisiana hot sauce or any mild red pepper sauce. Stir. Repeat twice more. Do not saturate. 2. Season with creole seasoning. 3. Mix all-purpose flour, corn flour and baking powder. 4. Drain crawfish. Then coat meat. Place meat in a sifter and shake off excess flour. 5. Fry in hot 350 degrees in a fryer for 1-1/2 to 2 minutes until done. 6. Drain on paper towels.
To Assemble
1. Fill french bread with cooked and warm spinach and artichoke dip. 2. Top with fried crawfish tails.
Ingredients • • • • • • • •
Cajun Crawfish Potato Salad •
1 head garlic, reserved from the crawfish boil 1 pinch kosher salt 2 egg whites 2 tbs Creole Mustard ¼ cup lemon juice1 cup vegetable oil 1-2 ice cubes if you want it fluffier Potato Salad ½ cup diced sausage, left over from the boil
• • • • •
6-10 potatoes, left over from the boil and cut into bite size pieces 3-4 green onions, chopped Creole mustard, to taste olive oil, as needed salt & pepper, to taste additional fresh herbs, to taste
Directions
Recipe courtesy of Chef Amy Sins, Langlois
DRESSING Squeeze out 1 head of garlic into the blender or food processor. Add salt and egg whites. Blend until well combined. Add the Creole mustard. With the blender running on medium, slowly add in lemon juice and vegetable oil. If you’d like to use the mixture as a dip instead of a salad dressing, add in 2 ice cubes and blend for about 30 seconds. That will fluff it up. Double the recipe if serving a crowd, people love it!!!
POTATO SALAD In a bowl add diced sausage & potato pieces. Add dressing by the spoonful, gently folding to coat the mixture. Add ½ the green onions and continue to fold, adding more dressing as needed. Adjust taste with salt and pepper & fresh herbs. Fold in more Creole mustard and olive oil if you find the potato salad too dry. Garnish with chopped green onions and fresh herbs.
Crawfish Cornbread Casserole Ingredients • • • • • • •
2 packages Pioneer Yellow Cornbread Mix 1/2 cup unsalted butter 1/2 cup green onions, tops and bottoms, chopped 1/2 cup celery, chopped 1/2 cup bell pepper, chopped 1/2 pound boiled and chopped hot sausage 2 pounds Louisiana crawfish tails
Directions
• • • • • • •
1/2 cup whole milk 1 11-ounce can cream-style corn 1/2 cup rich chicken or seafood broth (if needed) 2 whole eggs, beaten 1 cup mild cheddar cheese, shredded 1/4 cup Italian flat-leaf parsley, minced Cajun seasoning
1. First thing you do is bake the cornbread as directed per the package instructions. Don’t shut your oven off. Next, allow the cornbread to cool, and then crumble it with your hands into a large mixing bowl. 2. Melt the butter in a large sauté pan, then add the onions, celery, and bell pepper, and simmer the mixture down until the onions clear. 3. When all that’s done, drop in the hot sausage and add in the crawfish tails. Toss completely, and cook the mixture for about 5 minutes, stirring often. 4. Then add milk and creamed corn, and stir until that mixture is fully blended. 5. If at this point you notice that the casserole is a tad on the dry side, stir in about 1/2 cup rich chicken or seafood broth. 6. Finish the casserole by folding all these ingredients into your bowl of crumbled-up cornbread. 7. Fold in the beaten eggs, the shredded Cheddar cheese, and the minced Italian flat-leaf parsley. Season the mixture with your favorite Cajun seasoning to taste. 8. Then transfer the mixture to an 11x14-inch baking dish and bake it at 350ºF for right about 45 minutes until deep golden brown. Chef ’s note: If you can’t find Pioneer Cornbread Mix where you shop, then substitute the mix in your store that has the lowest sugar content. You don’t want this rich seafood-flavored casserole tasting overly sweet.
Ingredients • • • • •
1 (14.1 oz) package refrigerated piecrusts 1/2 (16 oz.) package thick-cut bacon, cut into 1/8-inch pieces 2 cups shredded cheddar cheese 3 Tbsp. chopped chives 3 Tbsp. all-purpose flour
Mini Crawfish Pies • • • • •
1 tsp. salt 1/2 tsp ground black pepper 1/2 cup milk 2 large eggs 1/2 (16 oz.) package crawfish tails, chopped
Directions
1. Preheat oven to 375°. Unroll piecrusts on a lightly floured work surface. Cut 24 (3 1/2-inch) circles from crusts, and press into 24 mini muffin cups. Prick sides and bottom of crusts with a fork. 2. In a large skillet, cook bacon over medium heat until bacon is cooked and crisp, 22 to 24 minutes. In a medium bowl, add bacon, cheese, chives, flour, salt, pepper, milk, and eggs. Whisk to combine. Gently stir in crawfish to combine. Divide mixture evenly among crusts. 3. Bake on bottom oven rack until lightly golden and puffy, about 15 minutes. Serve warm.
Crawfish Ravioli with Crawfish Cream Sauce
Ingredients • • • • • • • • • •
2 lb Louisiana Crawfish Tails, raw, peeled, shells reserved 1/4 cup Canola oil 2 cups Onions, small dice 1 cup Green bell peppers, small dice 1 cup Red bell peppers, small dice 2 Tbsp Creole seasoning 2 Tbsp Original TABASCO® brand Pepper Sauce 5 cups Heavy cream, divided 8 ea Eggs, divided 1 1/2 cups Green onions, divided
Directions
• • • • • • • • •
1 cup Breadcrumbs Premade pasta sheets (or square wonton wrappers), as needed 2 cups Tomatoes, canned, diced, with liquid 1 cup Shallots, sliced 6 ea Garlic, whole clove 1/2 cup Sherry wine 4 sprigs Fresh thyme 1 ea Bay leaf Salt and Pepper, to taste
1. Heat canola oil in a large sauté pan over medium-high heat. Add onions and sauté until translucent, but with no color (about 5 minutes). Add green and red bell peppers, Louisiana Crawfish tails, Creole seasoning and Original TABASCO® brand Pepper Sauce. Cook until crawfish are cooked through (1-2 minutes) and add 1 cup heavy cream. Reduce until most of cream has evaporated and pan is almost dry. Remove from heat and allow to cool slightly. 2. Once cool enough to touch, add 4 eggs and 1 cup green onions and mix. Then add breadcrumbs gradually and mix to combine. Reserve chilled until ready to make ravioli. 3. To make ravioli, roll out sheet of pasta (or use square wonton wrappers). Cut into 3-inch squares. Place spoonful of crawfish mixture in middle of each pasta square. Brush edges of pasta with remaining egg and fold over to form triangle. Use fork to press edges down to seal. Repeat, using rest of crawfish filling. Reserve prepared ravioli in refrigerator until ready to cook. 4. To prepare Crawfish Cream Sauce, combine remaining 4 cups cream, tomatoes, shallots, garlic, sherry, thyme, bay leaf and reserved crawfish shells in large sauce pot. Bring to simmer and cook until reduced by ½. Strain into sauce pot and season to taste with salt and pepper. Reserve hot. 5. Cook ravioli in salted boiling water until pasta is tender. 6. While pasta is cooking, heat up some Crawfish Cream Sauce in large sauté pan. Remove ravioli from water and drain. 7. Add ravioli to sauce and simmer additional minute or two. 8. To plate, place 6 raviolis or (10 raviolis for entrée) on each plate and spoon some Crawfish Cream Sauce on top. Garnish with remaining ½ cup chopped green onions.
Crawfish G.O.P. (garlic, olive oil & parsley)
Ingredients • • • • • •
1 lb. Louisiana Crawfish tailmeat, cooked 1/3 cup Extra-virgin olive oil ¼ cup Garlic, freshly chopped 1 cup Cherry tomatoes, sliced in half 1 Tbsp. Crushed red pepper flakes ¾ cup White wine
• • • •
1 cup Clam juice 1 lb. dry pasta, cooked per package instructions ¼ cup Flat leaf parsley, minced 1 Tbsp. Black pepper, freshly ground
Directions
1. Heat a large saute pan over medium-high heat. Add olive oil and garlic; stir continuously until garlic is a light golden brown, 1-1½ minutes. Add the tomatoes and cook for another minute. 2. Add the red pepper flakes, white wine, clam juice and Louisiana Crawfish meat; cook for 2 minutes until the liquid is holding a steady boil. 3. Add the cooked pasta and cook for 2 minutes over medium heat until the liquid is absorbed into the pasta. 4. Place into individual serving bowls. Garnish with parsley and freshly cracked black pepper.
Louisiana Crawfish Maque Choux Ingredients • • • • • • •
6 tablespoons unsalted butter, in all 3/4 cup finely diced red pepper 3/4 cup finely diced green pepper 3/4 cup finely diced celery 1 bunch green onions (tops and bottom separate) 1 cup finely diced purple onions 2 quarts fresh sweet corn
Directions
• • • • • • •
2 tablespoons salt 2 tablespoons sugar 1/4 tablespoon black pepper 2 teaspoons cayenne pepper 1/2 cup heavy cream 1/4 cup minced fresh thyme 3/4 to 1 pound Louisiana crawfish tails
1. Melt 4 tablespoons butter in sauté pan and add red and green bell peppers, celery, purple onions, and green onion bottoms and cook gently until softened. 2. Add corn, salt, sugar, and black and cayenne peppers to pan and continue to cook gently for 5 more minutes. 3. Pour in heavy cream and bring to a simmer for 4 minutes. Remove from heat and add green onion tops and thyme. Stir to incorporate. This is the base for the macque choux. The vegetable base may be cooled and heated later. 4. To serve, melt 2 tablespoons of unsalted butter in a medium to large pot, add crawfish tails, and sauté for 2 minutes. 5. Stir vegetable base into sautéed crawfish and butter, along with 1/4 cup of water or stock, and allow to cook together for 5 to 8 minutes to allow all flavors to combine and liquid to evaporate. Serve at once.
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Baked Macaroni and Cheese with Crawfish
Ingredients • • • •
1/2 pound elbow macaroni, cooked al dente 2 tablespoons butter Nonstick cooking spray 1/2 pound cheese cut into small cubes (any mix of pepper jack, Gouda, sharp or mild cheddar, Colby jack, etc.)
• • • •
1 tablespoon granulated sugar 2 eggs, beaten 1/2 cup milk 1 cup cooked Louisiana crawfish tails, roughly chopped
Directions
1. Cut satsumas in half and remove peels, slice each half into fourths. 2. Peel and devein shrimp but leave tails on. Sprinkle with salt and pepper. Cut in half lengthwise almost all the way to the tail. Leave the tail intact. 3. Place cheese and 1 satsuma slice in between 2 halves of shrimp and wrap tightly with 1 slice of prosciutto. 4. Cook over hot grill until prosciutto forms a skin around shrimp and they are firm. 5. In a pot over low heat, combine honey and satsuma jelly or preserves. When mixture is warm, drizzle over top of cooked shrimp.
Ingredients • • • • •
Blackened Crawfish Supreme
4 tablespoons unsalted butter 1/2 cup seafood stock 1 heaping tablespoon Paul Prudhomme’s Blackened Redfish Magic 8 ounces cooked and peeled Louisiana crawfish tails 1/2 cup cooked rice
Directions
1. Heat stock and butter on high heat in sauté pan until butter melts. Add blackened seasoning and crawfish tails. Cook over high heat for 2 minutes. Remove crawfish from pan and place on warm plate with rice. 2. Return stock to heat for 1 minute or until stock starts to thicken slightly. Remove and pour one-quarter of the stock over crawfish and rice. 3. 4. 3. Return the rest to heat. Reduce until thickened. Be careful not to burn. Spoon on top of rice and crawfish, making sure to serve all of the blackened seasoning as part of the dish
Ingredients • • • • • •
Cheesy Garlic Crawfish Bread
1 loaf French bread, cut in half 1 stick of butter, sliced-room temp 1 –2 heads of garlic, reserved from the boil ½ onion, reserved from the boil 1 cup parmesan cheese, grated ½ cup mozzarella cheese, shredded
• • • •
1 cup crawfish tails, peeled green onion or herbs, to garnish olive oil, as needed salt and pepper to taste
Directions
1. Preheat oven to 375*. In a food processor pulse garlic, onion room temp butter until creamy and soft. Pulse in grated parmesan cheese. If the mixture is too thick, drizzle in some olive oil. 2. Place the French bread on a baking sheet lined with parchment paper. On each piece of French Bread, spoon and smear the garlic butter mixture. Top with crawfish tails and sprinkle with mozzarella cheese and green onion. Bake 10-12 minutes until toasted and melted.
Recipe courtesy of Chef Amy Sins, Langlois
Crawfish and Goat Cheese King Cake Ingredients Dough: •
2 (8-ounce) cans Pillsbury Crescent dough sheets
Filling: • • • • •
½ cup minced shallot ½ cup goat cheese (room temperature) ½ cup cream cheese (room temperature) 2 tablespoons minced chives 2½ teaspoons Tabasco
Directions Filling: •
•
12-ounce crawfish tails, drained
Glaze: • • •
8 ounces cream cheese (soften) 2 ounces pepper jelly 2 tablespoons powder sugar
Optional Garnish: • •
Cajun Caviar Green onions Dehydrated crab fat
Winner of the 12th Annual Louisiana Seafood Cook-Off, the Crawfish and Goat Cheese King Cake features Cream Cheese Pepper Jelly, Crab Fat, Sugar, and Cajun Caviar! Chef Nathan Richard
In a medium bowl, combine shallot, cream cheese, goat cheese, chives, and 2 teaspoons tabasco; gently fold in crawfish. Cover and let set at room temperature, so it will be easier to spread.
Glaze: •
Mix well till smooth
•
Open a dough sheet package and unroll both sheets. Spread the filling evenly and place dollops of crawfish. Drape outside edges over filling and continue rolling outside inward until filling is covered, widening inner hole as needed, until dough covers the seam. Transfer to a baking sheet lined with parchment paper; cover with plastic wrap and let stand for 10 minutes. Preheat oven to 350°. Uncover cake, and bake until golden brown, about 30 – 40 minutes. Let cool completely. With a spoon or brush, drizzle and paint the pepper jelly over the top of the hot pastry. Sprinkle the top with hydrated crab fat and diced green onion tops. Serve on the baking tray by slicing the king cake into portions and topping it with Louisiana Cajun Caviar.
To Assemble:
• •
Crawfish and Green Onion Bread Pudding
Ingredients • • • •
2 cups heavy whipping cream 3 large egg yolks 1 large egg 8 cups cubed day-old French bread (about 8 ounces)
• • • •
1 lb. Louisiana crawfish tails 2 cups sliced green onion 2 tsp. Sriracha sauce 2 tsp. salt
Directions
1. Spray a 2-quart baking dish with cooking spray. 2. In a large bowl, whisk together the cream, egg yolks and egg. Add bread, crawfish, green onion, Sriracha, and salt; fold together. Pour into prepared baking dish, let stand at room temperature for 30 minutes, or cover and refrigerate overnight. 3. Preheat oven to 325°. Bake for one hour or until center is firm and a knife inserted in the center comes out clean.
Ingredients • • • • •
Crawfish Boil Frittata
1 Tbsp. kosher salt 4 Tbsp. unsalted butter, divided 1 1/2 cups fresh corn kernels (about 2 ears) 1/2 chopped sweet onion (about 1/2 cup) 1 lb. crawfish tail meat2 Tbsp. Creole Seasoning,
• • • •
divided 10 large eggs 1/2 cup heavy whipping cream 1/2 cup crumbled goat cheese 1 Tbsp. chopped fresh parsley
Directions
1. In a saucepan, add potatoes and salt, and cover with water. Over medium-high heat, bring potatoes to a boil, and cook until tender, about 10 minutes. Remove from heat, and drain; set aside. 2. Preheat oven to 375°. 3. In a large skillet, melt 2 Tbsp. butter over medium-high; stir in corn and onion, and cook, stirring, until onion is translucent, about 3 minutes. Stir in crawfish and 1 Tbsp. Creole Seasoning, and cook for 2 minutes. Remove from heat. 4. In a large bowl, whisk together eggs, cream, and remaining 1 Tbsp. Creole Seasoning until combined; add potatoes, crawfish mixture, goat cheese, and parsley, stirring until combined. 5. In a large oven-proof skillet, melt remaining 2 Tbsp. butter over medium-high heat. Add egg mixture, and cook until bottom begins to set, about 5 minutes. Bake until eggs are set, about 30 minutes. 6. Garnish with parsley, if desired, and serve immediately.?
Great dish for brunch using left overs from a boil!
Crawfish Dip with Fried Bow Tie Pasta
Ingredients Crawfish Dip • • • •
1 cup water1 (1 oz.) package dried porcini mushrooms 3/4 cup unsalted butter 1 bunch green onions, sliced 1/4 cup all-purpose flour
Fried Bow Tie Pasta • •
• • • • • • • •
8 oz. hot cooked bow tie pasta 1/3 cup yellow cornmeal
2 cloves garlic, chopped 1 lb. cooked crawfish tail meat 2 tsp. salt 1 tsp. ground black pepper 1/2 tsp. cayenne pepper 2 cups sour cream1 cup chopped fresh parsley 3 Tbsp. Creole seasoning Peanut oil, for frying
Directions Crawfish Dip 1. In a medium microwave-safe bowl, heat 1 cup water in the microwave on High until very hot. Add mushrooms, and let stand 15 minutes or until mushrooms soften. Strain mushrooms through a fine-mesh sieve. Reserve liquid, and finely chop mushrooms. 2. In a medium saucepan, melt butter over medium heat. Add green onion, and cook about 3 minutes or until softened. Stir in flour; cook 5 minutes. 3. Add chopped mushrooms, reserved mushroom liquid, and garlic; bring to a low boil. 4.) Stir in crawfish, salt, and peppers; cook 5 minutes more. Reduce heat to low; stir in sour cream and parsley. Serve warm with Fried Bow Tie Pasta.
Fried Bow Tie Pasta 4. Arrange pasta in a single layer over paper towels to remove any remaining water. In a large bowl, combine pasta, cornmeal, and Creole seasoning, tossing well to coat. 5. In a large pot or Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a candy or deep-fry thermometer reads 375º. 6. Shake excess cornmeal mixture from pasta, and add in small batches to hot oil; cook 4 minutes or until golden brown. Remove pasta to a paper-towel-lined baking sheet to drain. Pasta will keep up to 1 week in an airtight container.
Ingredients • • • • • •
2 tablespoons extra virgin olive oil 3 shallots, minced 3 cloves garlic, minced leaves from 3 stems thyme, minced leaves from 3 stems rosemary, minced 1 cup dry white wine
Directions
Crawfish Gnocchi • • • •
2 cups heavy cream salt and freshly ground black pepper, to taste 8 ounces Louisiana crawfish tails 1 package of your favorite gnocchi, cooked according to package directions
1. Heat the oil in a large saucepan set over medium-high heat. Add the shallots, garlic, thyme, and rosemary and cook until shallots are translucent, about 6 minutes. 2. Add the white wine and increase the heat to high. Cook until liquid is reduced by half, about 5 minutes. 3. Add the cream, reduce the heat to low, and cook until cream is reduced, about 10 minutes. 4. Add the crawfish tails and cook until heated through, about 4 minutes. Season with salt and pepper. 5. Toss with gnocchi and serve.
Crawfish & Grits with Poached Eggs
Ingredients • • • • • • • • • • • • • • • •
8 tablespoons (1 stick) salted butter 2 stalks celery, chopped 1 medium onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 2 tablespoons tomato paste 1 pound Louisiana crawfish 1 heaping tablespoon all-purpose flour 1 1/2 cup chicken broth or stock 2 dried bay leaves Cajun Select Seasoning, recipe follows, to taste Hot sauce, to taste Kosher salt and freshly ground black pepper Easy Oven Grits, recipe follows 4 Poached Eggs, recipe follows 3 tablespoons sliced green onions, for garnish
Cajun Select Seasoning: • •
2 tablespoons granulated garlic 2 tablespoons paprika
• • • • • • • •
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper 1 tablespoon sugar 1 teaspoon dried basil 1 teaspoon ground celery seed 1 teaspoon dried oregano
Easy Oven Grits: • • • • • •
6 cups chicken stock or broth Kosher salt and freshly ground black pepper 1 cup stone-ground grits 1/2 cup heavy cream, warmed 2 tablespoons salted butter 4 ounces goat cheese, sliced or crumbled
Poached Eggs: • • •
6 large eggs 2 teaspoons apple cider vinegar Pinch of kosher salt
Directions • •
•
Melt the butter in a large saute pan over medium-high heat. Add the celery, onions and bell peppers and saute until the vegetables are softened, 10 to 12 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and stir until combined. Add the crawfish and saute for 5 minutes. Sprinkle in the flour and stir into the crawfish to make a thick mixture. Pour in the chicken stock and stir to deglaze the pan. Add the bay leaves. Season with Cajun Select Seasoning and hot sauce to taste. Bring to a simmer and cook, stirring, until the sauce has thickened, the flavors have developed and the crawfish are tender to the bite (though still firm), about 10 minutes. Serve the crawfish over grits with a poached egg. Garnish with green onions.
Cajun Select Seasoning: Yield 1 cup •
Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
Easy Oven Grits: • • •
Heat the oven to 350 degrees F. Add the chicken stock, grits, 1 teaspoon salt and 1/2 teaspoon pepper to a 3-quart baking dish and stir to combine. Bake, stirring after 30 minutes, until the grits have thickened and absorbed the stock, about 1 hour. Remove the grits from the oven and whisk in the heavy cream, butter and goat cheese to finish and loosen the grits. Taste and adjust seasoning as necessary.
Poached Eggs: • •
Fill a large high-sided skillet halfway with water. Heat over medium heat to a very light simmer and stir in the vinegar and salt. Crack an egg into a ramekin. Use a spoon to stir the water to create a whirlpool then drop the egg right into the center of the skillet. Cook until the whites have set and the yolks are still runny, 4 to 5 minutes, then remove using a slotted spoon, letting the water drain off. Repeat with remaining eggs.
CRAWFISH FACTS
1 2 3
One quarter pound of crawfish tails contains only 82 calories
4
In 2019 over a quarter million acres of crawfish ponds were recorded fished
Louisiana leads the nation in the production of crawfish. According to the LSU Ag Center, about 1,600 Louisiana farmers produce 130-150 million pounds of crawfish each year
Fish for your own crawfish and have a true cajun experience at Crawfish Haven/ Mrs. Rose’s Bed and Breakfast in Kaplan, LA
You’re in
Louisiana. eat like it. You can access all recipes and more at LouisianaSeafood.com.