Posted 3:20 PM 4/16/2014 by Chef Kelley McCann/AE Stevenson
BATON ROUGE - For a quick and savory Easter meal try making some pasta, with a Louisiana spin. Below is the recipe on how to make crawfish pasta with a Dijon mustard cream sauce.
Posted 3:19 PM 4/15/2014 by Zach Correa
BATON ROUGE - Leftover tails from a crawfish boil can help spice up creole deviled eggs.
Chef Jay Ducote with biteandbooze.com recommends pickling the crawfish tails with jalapenos and shallots. Once pickled, the crawfish can be placed on top of the creole deviled egg.
Ingredients for creole deviled eggs:
- egg yolk
- creole mustard
- white truffle oil