217 trail recipes

Crispy crawfish fritters with pimentos, green onions, and a splash of liquid crab boil fried golden brown. A Cajun appetizer or snack that's crunchy outside and packed with crawfish inside.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Crawfish tails simmered in a creamy shrimp soup sauce with sauteed onions, garlic, bell pepper, celery, and white wine. Ladle this Cajun-style goodness over rice or pasta.

Crustless crawfish quiche made with Bisquick, cheddar cheese, and sauteed crawfish tails with garlic and celery. A no-fuss, one-dish Cajun brunch or dinner in about an hour.

Impossible crawfish pie is a crustless Cajun pie that makes its own crust: sweet crawfish tails and the trinity baked into a Swiss cheese custard with Bisquick batter. No pastry, no rolling, just pour and bake.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Pan-sauteed trout topped with crawfish tails and capers in a silky lemon butter sauce made from pan drippings. A Louisiana-style fish dish with classic French technique.

Microwave lobster newburg: the classic creamy lobster and sherry sauce ready in 30 minutes from the microwave. Served over rice or toast points for a quick but elegant dinner.

Chilled lobster tails stuffed with a creamy lobster salad made with mayonnaise, tarragon vinegar, mustard, lemon juice, and fresh herbs. An elegant no-cook first course for a special dinner.

Crawfish cornbread loaded with crawfish tails, cheese, creamed corn, jalapenos, and onion. A savory Cajun cornbread that's more main dish than side.

Crawfish etouffee the easy way: the Cajun holy trinity simmered with crawfish tails, cream of mushroom soup, and tomatoes with green chiles, then ladled over rice. A weeknight shortcut to Louisiana comfort, no roux required.

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Crawfish dip with sauteed trinity, Rotel tomatoes, and cream cheese served cold. A rich, Cajun-style party dip loaded with crawfish tail meat.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Savory crawfish beignets stuffed with sautéed crawfish tails, garlic, cheddar, and Swiss cheese in a crispy biscuit dough. A Louisiana appetizer that'll have folks lining up for seconds.