Scott Broussard, owner of Acadia Crawfish in Crowley, produces his own seasoning blend that he says is designed to "melt" and absorb into the crawfish, instead of clumping up on the shell. He says ...

As with most seafood, fresh crawfish is always best. Look for ones with clean shells and bright eyes, says Schmid. But if you don't live in the South or if it's off-season, frozen crawfish will do.

CONCERN over the dwindling shrimp population in a tributary of the Black River referred to by locals as the YS River have ...