Crawfish are hearty crustaceans that roam in muddy terrain like creeks, rivers, and swamps. Yet this preferred environment belies the delicate, sweet flavor that comes from their tail meat.

It's Crawfish Week at Chron! For five days, the food team will be dropping fun stories about Houston's favorite crustacean. Read all our crawfish coverage here. "Thank God for frozen crawfish," Mike ...

This is shaping up to be a strange crawfish season in New Orleans, with the early harvest severely limited due to the drought last year. Prices are high and supply is scant, though things are starting ...

Welcome to Chron Crawfish Week, a days-long celebration of Houston's favorite crustacean. From Feb. 12 to 16, we're bringing you daily stories about crawfish, from where to get it in Houston to chef ...

Weather has been favorable for crawfish thus far, experts said. But freezes in January and February could still hurt the harvest.

Crawfish season is here, yet some popular places like Louisiana – the largest crawfish producer in the country – are without the delicacy as restaurants and seafood suppliers are struggling to get ...

SAUCE: Mince your shallots and onions. Tbsp of olive oil in a saucepan on medium heat. When the oil is hot enough add your 1tbsp of shallots/onion mixture and sauté. When onions/shallots are ...