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  2. Crayfish as food - Wikipedia

    en.wikipedia.org/wiki/Crayfish_as_food

    Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.

  3. Cook These Inexpensive Cuts of Meat to Wow Your Guests - AOL

    www.aol.com/cook-inexpensive-cuts-meat-wow...

    Although many think of this inexpensive cut of meat ($5.58 per pound on average) as a weeknight staple, a little extra work can transform humble ground beef into the star of the show.

  4. Nantua sauce - Wikipedia

    en.wikipedia.org/wiki/Nantua_sauce

    Nantua sauce (French: sauce Nantua [sos nɑ̃tɥa]) is a classical French sauce consisting of: . a béchamel sauce base; cream; crayfish butter; crayfish tails; It is named for the town of Nantua, which is known for its crayfish, [1] and the term à la Nantua is used in classical French cuisine for dishes containing crayfish.

  5. Louisiana Cheese Fries with Crayfish and Gravy Recipe - AOL

    www.aol.com/food/recipes/louisiana-cheese-fries...

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  6. Crawfish Monica - Wikipedia

    en.wikipedia.org/wiki/Crawfish_Monica

    Crawfish Monica is a Louisiana food tradition. Ingredients include pasta (often rotini ), crawfish tail meat, onion, garlic, creole seasoning, cream, wine, salt, pepper, and butter. The dish was created by chef Pierre Hilzim who is the head of Kajun Kettle Foods.

  7. Crawfish pie - Wikipedia

    en.wikipedia.org/wiki/Crawfish_pie

    Crawfish pie is prepared by making a roux with bell peppers, onions and celery, the "holy trinity" of Cajun cooking. Seafood stock and cooked crawfish tails are then added to the roux before it is poured into a pie crust. Spices and aromatics, including possibly garlic, black pepper, paprika and parsley, are also included in the roux. [4] [5]

  8. Fried shrimp - Wikipedia

    en.wikipedia.org/wiki/Fried_shrimp

    Ebi katsu is breaded and deep-fried surimi (paste) of shrimp meat. [16] It differs from ebi furai , which is a whole prawn. Shrimp kakiage is a kind of tempura, airy, bulky and crunchy, made from a batch of chopped prawns or small whole shrimps, such as sakura shrimp .

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