Add the crawfish, cover again and cook 10 minutes. Add the shrimp and stir to combine. Cover and cook for 4 to 5 minutes more. Carefully strain the seafood, sausage and vegetables and serve on a ...

Place the bag of crawfish in 1 of the coolers, or, on the ground and hose down the bag until the water runs clear, about 5 minutes. Open the bag and pour the live crawfish into 1 of the coolers.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes.

2 pounds crawfish tails. 1 tablespoon Cajun seasoning. 2 cups raw spinach. 1 1/2 cups shredded white cheddar. 1 cup black beans. 1 cup sweet corn. 1 package spring roll wrappers.

10 pounds live crawfish. 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter. 8 ears corn, halved. 2 heads garlic, unpeeled, but separated.

Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning ...

Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes.