• 1/4 cup butter, plus more (melted) for brushing
• 2 cups onion, finely chopped
• 1 cup bell pepper, finely chopped
• 1 pound peeled Louisiana crawfish tails with fat
• 1/4 cup green onions, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot sauce
• 1 loaf frozen bread dough, such as Bridgeford, defrosted
• 1½ cups mozzarella or Monterey Jack cheese, shredded
• 1½ cups cheddar cheese, shredded

Jazz Fest Stuffed Crawfish Bread

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• Vegetable oil
• 4 tablespoons chopped green pepper
• 4 tablespoons chopped onion
• 4 tablespoons  chopped celery
• 1/2 teaspoon black pepper
• 1 teaspoon Creole seasoning
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1 dash Tabasco
• 3 oz. Abita Andygator beer
• 1 lb. crawfish tails
• 1 to 1 ½ cups dry bread crumbs
• Flour
• Egg wash 
• Corn flour
• 16 tomato slices

Note: Andygator beer is a pale malt brew made with German yeast and Liberty hops and fermented to a dry finish.

Abita Crawfish Cakes

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Shrimp and Crawfish Corn Dogs

• 8 ounces medium shrimp, peeled and deveined
• ​1/2 teaspoon kosher salt
• 2 tablespoons heavy cream
• 1 egg
• ​2 dashes Worcestershire sauce
• ​1/2 teaspoon hot pepper sauce
• 3/4 teaspoon Cajun seasoning
• 4 cups crawfish tails
• 1/2 cup frozen corn, thawed
• 1/2 cup green onions, thinly sliced
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1 cup lager beer
• peanut for frying

Spicy Mustard

• 1/4 cup whole grain Dijon mustard
• 1 cup mayonnaise
• 3 tablespoons finely chopped fresh chives
• 2 dashes of Worcestershie sauce
• 2 dashes of hot pepper sauce
• 2 teaspoons dry mustard
• Salt and pepper to taste

Shrimp and Crawfish Corn Dogs with Spicy Mustard

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• 4 large Russet potatoes
• Salted butter
• Cousins Creole Tomato Salad Dressing
• 1 lb. Louisiana Crawfish
• 2 Tbls olive oil
• 4 cloves garlic
• 1 bunch green onions
• 1 lb. crispy bacon crumbled
• 1 chopped tomato
• Optional:  grated mild cheddar cheese

Potato Skins

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• 2 tablespoons unsalted butter
• 1 cup green onion, chopped
• 1/2 cup fresh parsley, chopped
• 1 pound Louisiana crawfish tails
• 1 1/2 teaspoons (2 cloves) garlic, minced
• 3/4 pound smoked Gouda cheese, shredded or thinly sliced
• 3/4 cup heavy cream
• cayenne pepper to taste
• salt and freshly ground pepper to taste
• 1/2 cup dry vermouth
• 18 puff pastry vol au vent shells, heated according to package instructions and kept warm

Crawfish Clemmons

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• 1/4 cup salted butter
• 2 cups onion, finely chopped 
• 1 cup bell pepper, finely chopped 
• 2 tablespoons garlic, minced 
• 1 pound peeled Louisiana crawfish tails with fat
• 1/3 cup green onion, chopped
• 2 tablespoons Tabasco sauce
• 1/2 teaspoon freshly ground black pepper
• 3 loaves (1 48-ounce package) Bridgeford brand bread dough, defrosted
• 1 1/2 cups mozzarella or Monterey Jack cheese, shredded 
• 1 1/2 cups cheddar cheese, shredded 
• melted butter for brushing
• 2 loaves frozen French bread dough

Crawfish Stuffed Bread

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• 1 teaspoon salt
• 1½ teaspoon baking powder
• 1 cup milk
• 1/2 cup butter, melted
• 2 cups all-purpose flour, sifted
• 3 eggs, large
• 1 teaspoon fresh thyme, chopped
• 1/4 cup green onions (scallions), chopped
• 1/4 cup fresh parsley, chopped
• 10 ounces crawfish tails, roughly chopped

Chef's note: Crawfish bread can basically be made two ways;many people make a crawfish mixture and spread it on the french bread.  My recipe is different, I make a loaf of bread with all the seasonings and crawfish mixed in before baking.

Louisiana Crawfish Bread

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• 6 tablespoons butter
• 1 cup red bell pepper, finely chopped
• 3/4 cup onion, finely chopped
• 2 stalks celery, finely chopped
• 8 cloves garlic, minced
• 3 cups Italian bread crumbs
• 1 1/2 cups crawfish tails,peeled and cleaned
• salt and freshly ground black pepper to taste
• crushed red pepper to taste
• 4 red bell peppers, top cut off and seeded (any color pepper works)

Crawfish-Stuffed Bell Peppers

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• 1/2 stick butter
• 1 small onion, minced
• 1 small green bell pepper, minced
• 2 celery ribs, minced
• 1 tablespoon garlic, minced
• 1 lb Louisiana crawfish tails with fat
• 1 1/2 cups heavy cream
• 6 ounces jalapeño cream cheese
• Creole or Cajun Seasoning e.g. Tony’s or your favorite
• 1 pound whole wheat corkscrew pasta, cooked to package directions

Creamy Crawfish Pasta

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For the Ragout:

• 1/4  cup olive oil
• 1/4  pound morel mushrooms
• 1 recipe Homemade Pasta (recipe follows) or 1 pound dried linguine or fettuccine
• 1 cup Shellfish Pan Sauce (recipe follows)
• 3  tablespoons unsalted butter
• 1/2 cup cherry tomatoes, quartered
• 1/2 cup fresh fava beans, shelled and peeled
• 1/2  pound peeled Louisiana crawfish tails
• salt and freshly ground black pepper, to taste
• 1 cup Parmesan cheese, shaved
• 6 sprigs fresh chervil

For the Pasta

• 1 pound or 2 cups semolina flour
• 1 tablespoon olive oil
• 1 pinch salt
• 5 large eggs

For the Shellfish Pan Sauce

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup minced fennel
• 1 teaspoon crushed red pepper flakes
• leaves from 1 sprig fresh thyme
• 1 sprig fresh tarragon
• 1 bay leaf
• 1/2 cup heavy cream
• 1/2 cup dry vermouth
• 1 cup shellfish stock