1. For the Ramp Purée: Bring 2 quarts of water to a boil. Blanch ramp greens for 10 seconds and then shock in ice water. Press greens between two towels to remove all excess moisture. To the bowl of a ...

Boil pasta shells according to package directions until al dente and set aside. Be careful not to overcook or pasta shells will fall apart. In the bowl of a food processor, add crawfish, onions, bell ...

SAN ANTONIO – It takes just a few minutes to make and it’s tasty without being super fatty. Chef Gaye Sandoz, of Tony Chachere’s, shares an easy Cajun pasta dish with plenty of flavor. If you’re not a ...

A rich sauce of white cheddar and Creole cream cheese cradles crawfish, shrimp or even chicken. (The NOLA.com/The Times-Picayune archive) This week, paging through ...

Saute Cooked Crawfish tails (any seafood) with butter for 3-5 minutes. Add heavy cream, Joe's Stuff and cooked pasta. Bring to a boil, reduce heat to a simmer until cream reduces and coats pasta.

NEW ORLEANS (WGNO) — During Lent, Catholics don’t eat meat on Fridays. So, many Catholics and other Louisianians are craving crawfish, and WGNO’s Kenny Lopez found a spot that’s hosting “Crawfish ...

(WVUE) - To cook anything provençale style, it simply means Southern French or Mediterranean. Typically, provençale recipes are fresh, seasonal and healthy. In this recipe, Louisiana crawfish is added ...

It’s high crawfish season in South Louisiana, so we’ve been experimenting with boiling and with the recipes to make with leftovers. This quick and easy salad is a great way to use a pound or so of ...

In a 10-inch skillet, heat 3 tablespoons olive oil over medium-high heat. Add asparagus tips and saute 2–3 minutes. Add crawfish tails and cook for 3–5 minutes. Season lightly using salt, pepper and ...

Some folks love eating crawfish; others can’t bring themselves to taste something that looks so much like a bug. It’s been that way for centuries. Consider this passage from Wild Sports in the Far ...

Comment: Here is another example of the innovative Creoles using a seafood stuffing to create an interesting entrée. Normally this was done in either chicken or in turbans of trout. In this recipe, ...