Crawfish

Crawfish are freshwater crustaceans prized for their sweet, delicate tail meat that tastes like a cross between shrimp and lobster. In the U.S. Gulf Coast—especially Louisiana—they’re synonymous with communal boils, where live crawfish are purged and briefly cooked with aromatics, spices, corn, and potatoes.

Most recipes use peeled tail meat, which cooks quickly and takes well to buttery sauces, Cajun and Creole seasonings, and creamy bases. The shells add deep flavor to stocks and bisques, making the whole animal valuable in the kitchen beyond the tail.