State health officials want to set stricter rules for reusing shells in certain seafood dishes, which they say can risk exposure to a deadly flesh-eating bacteria that’s seen a resurgence this year.

Prior to my arrival, preparations had begun. "This will take some time," Phyllis Bonhagen said. Once I was situated at her kitchen island, we started talking about the significance of cooking in her ...

Stacie Matherne, of Prairieville, says, "My family enjoys a long-standing family tradition of getting together on Good Friday to make crawfish bisque for Easter. "In the past, we started by actually ...

MOBILE, Ala. (WKRG) — This week on Cooking with John, John Nodar is right at home in the WKRG Kitchen, where Bruce Holmes from Ralph and Kacoo’s Seafood Restaurant is cooking Crawfish Bisque. Located ...

NEW ORLEANS (WGNO) — During Lent, Catholics don’t eat meat on Fridays. So, many Catholics and other Louisianians are craving crawfish, and WGNO’s Kenny Lopez found a spot that’s hosting “Crawfish ...

Pots are bubbling across the city as the holy trinity of corn, potatoes, and Zatarain's seasoning fly off grocery store shelves. While the traditional crawfish boil is a clear favorite, Houston's ...

Crawfish bisque is well-known in Louisiana. The term bisque is said to be derived from the French words bis and cuite, which translate to "twice-cooked," alluding to the dish's two-step preparation ...