In New Orleans, long-standing Cajun and Creole restaurants like Brennan's, Brigtsen's, Bon Ton Cafe, Commander's Palace, and Galatoire's are keeping the city's classic cuisine alive. Whether you're putting together a Cajun seafood boil with crawfish and corn, or trying a Creole favorite like pompano en papillote, we have all the recipes you'll need for a Big Easy feast in our gallery. These recipes first appeared in our April 2013 special feature on New Orleans.
I've been hanging out in New Orleans this past week with the Lousiana Seafood Board and a host of other food bloggers from around the country. Not only did I eat my fill (and then some!) of Gulf shrimp, crab, crawfish, and oysters over the course of our visit, but I met hardworking fisherman, toured seafood processing facilities, and saw how NOLA's top chefs use local seafood in their dishes. I'll be sharing lots of seafood cooking tips, recipes, and tours from my time in Louisiana over the ...
This is how I boil/cook crawfish. There are 100s of ways to do it, this is just one. I have tried many different ways, and found this way to be the best for me. Most recipes for making crawfish make the crawfish spicy on the outside, not the inside. The recipes do this by just adding more spices on top of the crawfish after they are cooked. Many restaurants do this. This is WRONG! Crawfish should be spicy in you mouth not on your lips. This technique will give you really juicy crawfish t