Eating crawfish like a pro involves cracking the tail, peeling back the meat, eating the head, and letting everything melt on your tongue. And usually, there's only one thing left on the plate: the ...
If you have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—in season between March and May—are delicious, easy to cook, and a Southern staple. But eating the ...
BATON ROUGE, La. (WAFB) - Louisiana produces 850 million pounds of seafood each year, according to the Louisiana Seafood Promotion & Marketing Board. Much of that includes crustaceans like crawfish, ...
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