Crawfish Bisque------This dish is a labor of love, but well worth every minute. In this recipe, the crawfish heads are stuffed with a breading mixture. Collecting the crawfish heads after a crawfish boil is a great time to do this. As a note: clean the crawfish heads of the membranes and..
Louisiana Corn & Crawfish chowder: In a gumbo pot melt one stick of butter. Add 1/2 container of Guidry's creole seasoning & sauté. Then add 1lb of crawfish tails, 1 quart of half and half, 2 cans of whole kernel corn (drained), 2 cans of cream style corn, 1 can of cream of mushroom, one can of cream of potato & mix. Season to desired spiciness with Toney Chachere's and simmer for 45 minutes.