Whether you prefer Cajun or Creole, the Capital City has you covered when it comes to delicious eats! Baton Rouge is widely known for its four culinary seasons: crawfish, crab, shrimp and oyster. 

Because of this, we've gathered some of Holly Clegg's crowd-pleasing crawfish favorites that are sure to tempt your taste buds any time of the year!

Crawfish Etouffee from Gulf Coast Favorites cookbook

Tender Louisiana crawfish tails are simmered with onion, green pepper, and garlic in a light roux. This easy to follow recipe for a popular Louisiana staple will quickly become part of your Cajun recipe repertoire. Serve over rice.

Makes 4 (1-cup) servings

2 tablespoons olive oil

3 tablespoons all-purpose flour

1 onion, chopped

1/2 cup chopped green bell pepper

1 teaspoon minced garlic

1 cup fat-free chicken broth

1 tablespoon paprika

1 pound Louisiana crawfish tails, rinsed and drained

Salt and pepper to taste

1 bunch green onions, stems only, finely chopped

Directions:

1. In large nonstick skillet coated with nonstick cooking spray, heat oil and stir in flour. Cook over medium heat until light brown, about 6–8 minutes, stirring constantly. Add onion, green pepper, and garlic. Sauté until tender, about 5 minutes.
2. Gradually add broth and stir until thickened. Add paprika . Bring to a boil, reduce heat, cover, and cook about 10-12 minutes, stirring occasionally. Add crawfish and cook until heated.  Season to taste.   Stir in green onions.

Nutritional information per serving:

Calories 220, Calories from fat 36%, Fat 9 g, Saturated Fat 1 g, Cholesterol 155 mg, Sodium 217 mg, Carbohydrate 13 g, Dietary Fiber 4 g, Sugars 4 g, Protein 22 g, Diabetic Exchanges: 1 carbohydrate, 3 lean meat

Terrific Tip: The browned flour and oil/butter creates a roux that gives the etouffee a deep rich flavor.

Crawfish Fettuccine Gulf Coast Favorites cookbook

When I want to showcase Louisiana crawfish tails, and need to prepare enough to feed a crowd— whether it is the volleyball team, my daughter’s college friends, or a casual gathering— I often double this make-ahead recipe and it always comes to my rescue.

Makes 4–6 servings

1 (8-ounce) package fettuccine

1 tablespoon butter

1 onion, chopped

1 green bell pepper, cored and chopped

1 teaspoon minced garlic

2 tablespoons all-purpose flour

1 (12-ounce) can evaporated skim milk

4 ounces reduced-fat pasteurized cheese spread

1/2 cup shredded, part-skim, mozzarella cheese

1 pound Louisiana crawfish tails, rinsed and drained

2 tablespoons chopped parsley

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce

1 bunch green onion, chopped

Directions:

1. Cook fettuccine according to directions on package. drain and set aside.
2. In a large nonstick pot, melt butter and sauté onion, green pepper, and garlic until tender. Add flour and stir until combined.
3. Gradually stir in milk until mixture is smooth and bubbly. Add cheese spread and mozzarella, stirring until melted. Add the remaining ingredients, except green onions, and cook for 2 minutes or until heated.
4. Toss with pasta and green onions and serve.

Nutritional information per serving:  Calories 376, Calories from fat 18%, Fat 7 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 563 mg, Carbohydrate 46 g, dietary Fiber 3 g, Sugars 14 g, Protein 30 g, Diabetic exchanges: 2 starch, 1/2 fat-free milk, 1 vegetable, 3 lean meat

Terrific Tip: Try using whole wheat or multi-grain blend pastas.

For more of your favorite Louisiana recipes made easier and healthier, visit Holly's web site or blog