If like me and you’re lucky enough to live in crawfish country, you know all about South Louisiana’s favorite springtime pastime — the backyard crawfish boil. Suckin’ heads and pinchin’ tails is ...

Editor's note: Richard is no longer at Kingfish. Kingfish restaurant chef Nathan Richard makes this chowder using crawfish, potatoes and corn from his seafood boils. It is served at the restaurant as ...

Also in the creamy category: A beloved chowder with crawfish and corn. A 2005 recipe from Maria Lecce, of the Chisesi family, has an interesting seasoning method. Creamer potatoes are cooked in crab ...

7 1/2 gal. water 16 oz. seafood base 16 oz. crawfish base 2 1/2 lbs. diced onions 1 1/2 lbs. bell pepper 5 lbs. diced sweet potatoes 5 lbs. crawfish tails 5 lbs. diced tasso (cooked) 1/2 c. minced ...

3 poblano chiles, roasted, seeded and cut into medium dice 2 pounds crawfish tail meat Salt and freshly ground black pepper to taste Serves 8-10. In a large soup pot, combine the chicken stock, thyme ...

Melt the butter in a soup pot or Dutch oven Add the chopped vegetables and saute them until they are soft. Add the remaining ingredients, and simmer for 20 minutes. Season to taste with Tony ...