This weekend, my family hung around after we had eaten and peeled all of the bright red crawfish we had boiled. Some scooped tails ... Cook over medium-high heat just until it turns light brown.

Cover and cook for 1 hour. • Add the crawfish tail meat, cover and cook for 15 minutes more. Add the stuffed crawfish heads, cover the pot and turn off the heat. Let soak for 15 minutes ...

This purging process causes the crawfish to rid themselves of some unpleasant stuff they ... pepper and cook until wilted, about 5-7 minutes. Add water, garlic and crawfish tails.

crawfish tails are a great alternative. One of the best ways to use them is in a creamy, cheesy crawfish fettuccine. Cook ...

Add onion, the bell pepper and celery and cook until tender. Add stock, seasonings, tomato sauce and garlic and simmer for 40 minutes. Add crawfish tails and stuffed heads and simmer another 20 ...

You have to clean and stuff the heads ... stir constantly until dark brown). Add onion mixture to roux. 3. Add tomatoes and simmer for 5 minutes. 4. Add crawfish tails and rest of seasonings.

Cook and stir constantly to ... Bring to a boil and then reduce to a simmer; add stuffed crawfish heads and simmer for about 30 minutes. Add crawfish tails and simmer for another 10 minutes.

Use Louisiana crawfish tail meat. The flavor is sweeter, and there is more fat than the imported ones. IF the imported is all you can find, then go ahead and use it!