If you have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—in season between March and May—are delicious, easy to cook, and a Southern staple. But eating the ...

It's Crawfish Week at Chron! For five days, the food team will be dropping fun stories about Houston's favorite crustacean. Read all our crawfish coverage here. As we all know, a crawfish boil is a ...

If you're enjoying a classic crawfish boil, you need to know how to eat the crawfish correctly, and that includes taking full advantage of this specific part.

From Good Friday boils to Easter Sunday etouffee on the stove, crawfish make New Orleans happy and full. But when Monday comes, what is one to do with that surplus tail meat in the fridge or ice chest ...

View full sizeChris Granger, The Times-PicayuneJoe Cross of Chalmette dives into some hot boiled crawfish at the Louisiana Crawfish Festival in Chalmette on Thursday. Crawfish rolls, crawfish bread, ...

Olivia Dunne knows what she is doing, and she does it very well. In a video posted on March 30, the 22-year-old gymnast sat in a kitchen in front of an aluminum pan containing a couple of crustaceans.

Crawfish in Louisiana is about more than mere cravings. Our desire for them can be tied to cultural cues and these are hard-wired. We build traditions and rituals around crawfish in ways that are ...

It’s crayfish season in Louisiana, but the Pacific Northwest is receiving all the crayfish spotlight. Researchers recently discovered two new species of the crustaceans: the Okanagan crayfish and the ...

If you have ever sat elbow-to-elbow at a Louisiana crawfish boil, you know the drill: mountains of steaming, cayenne-stained crustaceans piled high on newspaper, pitchers of strange soda flavors ...