In this issue of Louisiana Cookin' : Just in time for crawfish season, the 2019 March/April issue is boiling over with delicious recipes featuring our favorite crustacean. You’ll find recipes for classics like Crawfish Pie and Chef John Folse’s Crawfish Bisque, plus a few new ways to use those leftover crawfish tails. There’s even a Bloody Mary made with crawfish boil bitters. Top it off with a handful of fresh seafood recipes for the Lenten season, and you’re ready to get cooking!
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