Crawfish - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

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  • Creole Crawfish and Andouille Risotto

    Creole Crawfish and Andouille Risotto

    Creole Crawfish and Andouille Risotto (Source: WAFB)Creole Crawfish and Andouille Risotto (Source: WAFB)

    The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

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    The key feature in a good risotto is perfectly cooked rice. This recipe is also a great use for leftover crawfish tails from your last crawfish boil.

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  • Crawfish and Orzo Pasta Provençale

    Crawfish and Orzo Pasta Provençale

    Crawfish and Orzo Pasta Provencale (Source: WAFB)Crawfish and Orzo Pasta Provencale (Source: WAFB)

    To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

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    To cook anything provencale style, it simply means Southern French or Mediterranean. Translated that means fresh, seasonal, and generally healthier.

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  • Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato, Crawfish, and Crab Soup with Roasted Red Pepper Drizzle

    Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)Yukon Gold Potato Crawfish and Crab Soup with Roasted Red Pepper Drizzle (Source: WAFB)

    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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    This “stick to your ribs” soup combines these potatoes with crawfish and crab. It’s also topped with a roasted red pepper purée that is sure to satisfy on a cold day.

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  • Terrine of Catfish and Crawfish

    Terrine of Catfish and Crawfish

    This recipe is one if our most requested hors d’oeuvre items, as we bring Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.

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    This recipe is one if our most requested hors d’oeuvre items, as we bring Louisiana cooking all over the world. This classical presentation of catfish is perfect for parties, graduations and holidays.

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  • Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Crawfish-Stuffed Pasta Shells With Sauce Cardinale

    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale.

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    Here is a great example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken or turban of trout. In this recipe, the crawfish is stuffed into Italian pasta shells, baked and topped with a delicious Sauce Cardinale.

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  • Crawfish Salad-Stuffed Avocados

    Crawfish Salad-Stuffed Avocados

    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law.

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    Crawfish are plentiful in Louisiana in the spring. Naturally, we try to eat a little lighter during this time of the year, but I am not sure that this luscious entrée salad fits that law.

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  • Mardi Gras Crawfish Salad

    Mardi Gras Crawfish Salad

    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place.

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    Though Mardi Gras, or Fat Tuesday, is celebrated the day before Ash Wednesday, dishes named for the holiday are served all year long. This particular salad can be made with or without seafood. You may wish to substitute smoked chicken or cottage cheese in its place.

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  • Crawfish Bread

    Crawfish Bread

    This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful Lenten dish, it’s also great for tailgating in the Fall. An equal amount of (70-90 count) shrimp works great in this recipe, too.

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    This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful Lenten dish, it’s also great for tailgating in the Fall. An equal amount of (70-90 count) shrimp works great in this recipe, too.

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  • Fettuccine Alfredo with Crawfish and Andouille

    Fettuccine Alfredo with Crawfish and Andouille

    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

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    The addition of crawfish and andouille makes this Italian recipe a Bayou favorite.

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  • Crawfish Meatballs in Étouffée over Linguine

    Crawfish Meatballs in Étouffée over Linguine

    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

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    Meatballs made from the wonderful fresh crawfish tails of the season and cooked in the étouffée are the perfect toppings over linguine for a new twist on an old spaghetti favorite.

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  • Crawfish Boulettes

    Crawfish Boulettes

    Tuesday, April 26 2016 12:42 PM EDT2016-04-26 16:42:13 GMT

    Air date: April 26, 2016. Source: Chef John Folse.

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    Air date: April 26, 2016. Source: Chef John Folse.

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  • Crawfish Cardinale in Patty Shells

    Crawfish Cardinale in Patty Shells

    Tuesday, April 12 2016 3:25 PM EDT2016-04-12 19:25:37 GMT

    Airdate: April 12, 2016. Source: Chef John Folse.

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    Airdate: April 12, 2016. Source: Chef John Folse.

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  • Chef Folse's Boiled Crawfish

    Chef Folse's Boiled Crawfish

    Thursday, April 30 2015 5:07 PM EDT2015-04-30 21:07:53 GMT
    The crawfish boil is the premier social event in the springtime here in Louisiana. Friends and family gather for an afternoon under the shade of an oak tree to enjoy a delicacy unequaled in the Southland.More >>
    The crawfish boil is the premier social event in the springtime here in Louisiana. Friends and family gather for an afternoon under the shade of an oak tree to enjoy a delicacy unequaled in the Southland.More >>
  • Carnivale Crawfish And Vegetable Jambalaya

    Carnivale Crawfish And Vegetable Jambalaya

    Thursday, February 5 2015 6:37 PM EST2015-02-05 23:37:32 GMT
    The nice thing about this colorful Mardi Gras dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!More >>
    The nice thing about this colorful Mardi Gras dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works great!More >>
  • Louisiana-Style Crawfish Étouffée

    Louisiana-Style Crawfish Étouffée

    Tuesday, February 19 2013 6:38 PM EST2013-02-19 23:38:51 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more CreoleMore >>
    Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more CreoleMore >>
  • Mr. Royley's Crawfish Stew

    Mr. Royley's Crawfish Stew

    Tuesday, February 14 2012 6:32 PM EST2012-02-14 23:32:06 GMT
    Prep Time: 1½ Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There is muchMore >>
  • Boiled Crawfish

    Boiled Crawfish

    Tuesday, April 5 2011 5:17 PM EDT2011-04-05 21:17:15 GMT
    Prep Time: 1½ Hours Yields: 12 Servings Comment:The crawfish boil is the premier social event in the springtime here in Louisiana. Friends and family gather for an afternoon under the shade of an oakMore >>
  • Chef John Folse's Crawfish Jacques

    Chef John Folse's Crawfish Jacques

    Thursday, May 6 2010 5:26 PM EDT2010-05-06 21:26:06 GMT
    Prep Time: 1 HourYields: 4–6 Servings Comment:To celebrate Mother's day, members of the WAFB 9 News team are sharing some of their favorite "Mom's recipes" during the month of May. Sports anchor JacquesMore >>
  • Seafood Sauce Piquante St. James

    Seafood Sauce Piquante St. James

    Tuesday, December 15 2009 11:58 AM EST2009-12-15 16:58:06 GMT
    Prep Time: 1 and 1/2 HoursYields: 10 Servings Comment:Seafood sauce piquante is a great example of the combination of different influences in Creole cooking. The piquant sauce, meaning hot or spicy, getsMore >>
  • Crawfish Pie

    Crawfish Pie

    Thursday, March 26 2009 5:57 PM EDT2009-03-26 21:57:02 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: Crawfish etouffee is a simple dish and one that may be served in a variety of ways. Often it is placed on pasta instead of rice, in crêpes or in patty shells.More >>
  • Crawfish Marinara

    Crawfish Marinara

    Tuesday, January 13 2009 12:47 PM EST2009-01-13 17:47:57 GMT
    Prep Time: 1 Hour Yields: 6 Servings Comment: When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and pepper sauce alongsideMore >>
  • "Stuff Me with Crawfish" - Creole Crawfish-Stuffed Bell Peppers

    "stuff Me with Crawfish" - Creole Crawfish-Stuffed Bell Peppers

    Tuesday, July 15 2008 6:28 PM EDT2008-07-15 22:28:32 GMT
    Prep Time: 1 Hour Yields: 12-14 Servings Comment: Elise Armand, from Houma, Louisiana, submitted this recipe for Stirrin' It Up: Kids Edition. She entered this recipe into the Terrebonne Parish 4-HMore >>
  • Louisiana-Style Crawfish Etouffee

    Louisiana-Style Crawfish Etouffee

    Wednesday, March 26 2008 11:17 AM EDT2008-03-26 15:17:02 GMT
    The French word, etouffee means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meat or game. Though more Creole in origin, etouffees are found throughout Louisiana.More >>
  • Chef John Folse's Seafood Sauce Piquant St. James

    Chef John Folse's Seafood Sauce Piquant St. James

    Tuesday, June 26 2007 6:03 PM EDT2007-06-26 22:03:22 GMT
    Prep Time: 1½ Hours Yields: 10 Servings Comment: Seafood sauce piquant is a great example of the combination of different influences in Creole cooking. The sauce piquant, meaning hot or spicy, getsMore >>
  • Chef John Folse's Louisiana-Style Crawfish Etoufee

    Chef John Folse's Louisiana-Style Crawfish Etoufee

    Thursday, March 22 2007 6:04 PM EDT2007-03-22 22:04:41 GMT
    Thursday March 22, 2007 Prep Time: 1 Hour Yields: 6 Servings Comment: The French word, étouffée means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish, meatMore >>
  • Chef John Folse's Crawfish Bread

    Chef John Folse's Crawfish Bread

    Thursday, April 6 2006 5:58 PM EDT2006-04-06 21:58:13 GMT
    Prep Time: 45 Minutes Yields: 4–5 Servings Comment: This delicious crawfish and cheese mixture becomes a delightful appetizer when baked inside a loaf of French bread. While it is a wonderful LentenMore >>
  • Mr. Royley's Crawfish Stew

    Mr. Royley's Crawfish Stew

    Monday, April 3 2006 6:20 PM EDT2006-04-03 22:20:20 GMT
    Prep Time: 1 1/2 Hours Yields: 10 Servings Comment: Like gumbo and jambalaya, crawfish stew is synonymous with Cajun cooking. This is a perfect recipe to prepare on a cool night at the camp. There More >>
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