A good old crawfish boil is a great reason to gather your friends around. But if you aren't sure how to eat these delicious crustaceans, here's how to do it.

1 tablespoon Worcestershire sauce. 1. In large nonstick skillet coated with nonstick cooking spray, saute bell peppers, tomatoes and shrimp, cooking until shrimp are pink and done.

1 pound peeled Louisiana crawfish. 1/2 cup sliced green tops of scallions (optional) 1. Place the oil or fat into a heavy-bottomed stew pot. Heat over medium flame until the oil begins to shimmer.

Simmons cites the layers of flavors she experienced while eating the shrimp and grits at Crooks Corner, in Chapel Hill, N.C. as her earliest food memory. The experience influences her menu even ...

INSTRUCTIONS. Cut chicken into parts. Debone chicken breast and cut meat into 1 inch cubes. Sprinkle all the chicken with salt and pepper. Roast legs/thighs at 350 degrees for about 25 minutes.

The grits are at once coarse-grained and creamy, the shrimp have a perfect pop, and the bits of venison sausage reinforce the hearty, rustic character of the dish. Go. Or go to Maple Ave., in Vienna, ...

Shrimp, Grits & Tails ($21.95): Sauteed rock shrimp, mushrooms, scallions, bacon jam, fried crawfish tails and cheese grits Pretzel Crusted Chicken Schnitzel ($18.95): Chicken medallions ...

A crawfish and grits dish avoids the crawfish-cracking process altogether. Using already-prepared crawfish tails, this dish is a twist on the classic Louisiana-style shrimp and grits.