Recipes

4/16/2014

Crawfish pasta with mustard cream sauce

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.

  • 4 PORTIONS OF RIGATONI PASTA (COOKED)1 LB FRESH LOUISIANA CRAWFISH TAILS1 PINT GRAPE (More)
4/15/2014

Crawfish spice up deviled eggs

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
- mayonnaise
- creole mustard
- white truffle oil

 

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