“King of Crawfish” with the Louisiana Restaurant Association

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King of Crawfish

"Decide who will be the supreme ruler of crawfish in New Orleans! Join us for LRA Greater New Orleans Chapter's annual event, King of Crawfish. " - lra.org

  • Thursday, March 22, 2018
  • 6:00pm - 9:00pm
  • Generations Hall
    • 310 Andrew Higgins Dr.
    • New Orleans, LA 70130
  • Tickets
    • $35 when purchased online
    • $40 at the door
    • Ticket includes food tastings, specialty drinks and two voting tickets
  • Participating restaurants

Click here for more information about King of Crawfish.

Click here for more information about the Louisiana Restaurant Association.


Crawfish Biscuits & Gravy

For the Biscuits:


  • 1 1/3 cups all-purpose flour, plus as needed
  • 2/3 cup polenta-style yellow cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon fine salt
  • 6 tablespoons unsalted butter, diced
  • 3/4 cup buttermilk


Set a rack in the center of the oven and preheat oven to 450 degrees F.  Line a baking sheet with two layers of parchment paper.  In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt.  Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated.  Work the remaining butter into the flour until it's in even, pea-sizes pieces.  Gently stir in the buttermilk to make a loose dough.  Turn the dough out onto a lightly floured work surface.  Pat the dough into a 1/2-inch thick rectangle.  Fold the dough in thirds like a business letter.  Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick.  Use a 2- to 3-inch square cutter to make 6 biscuits, and put biscuits on the prepared baking sheet.  Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.  Bake until the tops are lightly browned, about 15 minutes.  Cool slightly on a rack before serving.

For the Crawfish  “gravy:"


  • 1 (1lb) pack of Louisiana crawfish tails
  • 1 lb yellow onion, chopped
  • ¼ lb green bell pepper, chopped
  • ¼ lb celery, chopped
  • ½ TBSP garlic, chopped
  • ½ TBSP tomato paste
  • ½ cup AP flour
  • 2 cups chicken stock
  • 1 mirliton boiled whole and pureed
  • Salt, pepper and cayenne to taste
  • 2 ½ oz butte

Melt butter in a medium skillet.  Add onions, celery & bell pepper and cook until translucent.  Add garlic & tomato paste and cook for another 2-3 minutes browning the tomato paste.  Add flour and incorporate well.  Add chicken stock, pureed mirliton, seasonings & crawfish tails and allow to simmer and thicken.

To serve, spoon crawfish & mirliton gravy over biscuits and enjoy!

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