It is peak crawfish time, and we’re doing our best to eat all we can.
But a person cannot live by boiled crawfish alone (oh wait, we probably can).
In case you’re looking for other ways to serve our most favorite of foods, we came up with our five most-requested recipes.
First up, crawfish bisque. This recipe gives you all the flavor but with a lot less time and effort. Instead of stuffed crawfish shells, this bisque has crawfish balls that are baked in the oven then steeped in that delicious roux-based gravy.
From Corinne Cook, a longtime food writer, comes our recipes for mini crawfish pies and crawfish étouffée.
The mini pies are super easy to make, and the étouffée is a great way to use crawfish leftover from a boil.
We also have Corinne to thank for the Crawfish and Artichoke Bisque recipe she brought to us from