26 Delicious Crawdad Recipes with a Cajun Twist

Got a craving for something spicy and satisfying? These 26 crawdad recipes bring that classic Cajun kick straight to your kitchen. From quick weeknight boils to hearty étouffées, each dish is packed with flavor and Southern charm. Dive in!

Cajun Crawdad Boil

Zipping down to the bayou for a taste of summer, nothing beats a classic Cajun Crawdad Boil. This one-pot wonder brings together succulent crawdads, sweet corn, and tender potatoes in a spicy broth that’ll have you licking your fingers. Just like my family’s annual boil, it’s messy, fun, and incredibly satisfying.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Seafood Boil

• 4 lbs live crawdads
• 4 ears fresh corn on the cob, husked and halved
• 1 lb baby red potatoes, scrubbed
• 1 lb smoked andouille sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, quartered
• 6 garlic cloves, smashed
• 2 fresh lemons, halved
• 3 dried bay leaves
• 1/4 cup kosher salt (for purging), plus more for boil

For the Cajun Seasoning Blend

• 2 tbsp sweet paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp freshly ground black pepper

For Serving

• 1/2 cup unsalted butter, melted
• Additional Cajun seasoning for sprinkling

Instructions

1. Purge the live crawdads: In a large bowl, combine 1/4 cup kosher salt with cold water. Add crawdads and soak for 15 minutes. Drain and rinse thoroughly. (Pro tip: This removes grit and ensures clean crawdads.)
2. In a large (12-qt) stockpot, combine 4 quarts water, the Cajun seasoning blend (paprika, garlic powder, onion powder, cayenne, oregano, thyme, black pepper), 2 tablespoons kosher salt, onion quarters, smashed garlic, lemon halves, and bay leaves. Bring to a rolling boil over high heat.
3. Add the baby potatoes and sliced sausage to the pot. Return to a boil and cook for 10 minutes, or until potatoes are just fork-tender.
4. Add the corn halves and cook for 5 minutes more.
5. Gently add the purged crawdads to the pot, stir to submerge. Cover and cook until the crawdads turn bright red and float to the surface, about 5 minutes. (Pro tip: Don’t overcook—crawdads become rubbery if boiled too long.)
6. Turn off heat and let the boil soak for 10 minutes to absorb maximum flavor. (Pro tip: This resting step is key for deeply seasoned meat.)
7. Drain the entire boil in a colander or use a slotted spoon to transfer to a large serving platter (or newspaper-lined table!). Serve immediately with melted butter and extra Cajun seasoning on the side.

Finger-licking messy and bursting with spicy, savory goodness, this crawdad boil is a party on a plate. I love serving it with crusty bread to soak up the buttery broth—and don't forget plenty of napkins! For a true Louisiana experience, pair with ice-cold beer and good friends.

Fried Crawdad Tails with Cajun Remoulade

There's nothing quite like the satisfying crunch of golden fried crawdad tails, especially when paired with a bold Cajun remoulade that packs just the right amount of heat. I still remember my first crawfish boil in Louisiana, and recreating that magic at home with this recipe feels like a tiny celebration every time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Fried Crawdad Tails

• 1 pound peeled crawfish tails (crawdads), thawed if frozen
• 1 cup well-shaken buttermilk
• 1 teaspoon fine sea salt
• 1/2 teaspoon finely ground black pepper
• 1 cup all-purpose flour
• 1/2 cup finely ground yellow cornmeal
• 2 teaspoons Cajun seasoning
• 1 quart vegetable oil, for frying

For the Cajun Remoulade

• 1/2 cup full-fat mayonnaise
• 2 tablespoons Creole mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon Tabasco hot sauce
• 1 tablespoon finely chopped capers
• 2 tablespoons finely sliced green onions
• 1 small garlic clove, minced
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon cayenne pepper

Instructions

1. Pat the crawfish tails dry with paper towels to remove excess moisture—this helps the coating stick better.
2. In a medium bowl, whisk together buttermilk, salt, and pepper. Add the crawfish tails and stir to coat. Cover and refrigerate for at least 20 minutes (or up to 2 hours for deeper flavor).
3. While the tails marinate, make the remoulade: In a small bowl, combine mayonnaise, Creole mustard, lemon juice, hot sauce, capers, green onions, garlic, paprika, and cayenne. Stir until smooth, then cover and refrigerate until serving. (Tip: Letting it sit for 30 minutes melds the flavors beautifully.)
4. In a shallow dish, whisk together flour, cornmeal, and Cajun seasoning. Set a wire rack over a baking sheet nearby.
5. Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer registers 350°F.
6. Working in batches, remove a few crawfish tails from the buttermilk, letting excess drip off, then dredge in the flour mixture, pressing gently to coat. Shake off any excess and place on the wire rack—don't stack them.
7. Carefully lower the coated tails into the hot oil, frying no more than 8–10 at a time to avoid crowding. Fry for 2 to 3 minutes, turning once with a slotted spoon, until deep golden brown and crispy.
8. Transfer the fried tails to a paper-towel-lined plate to drain. Sprinkle lightly with extra salt while still hot.
9. Repeat with remaining tails, allowing the oil to return to 350°F between batches. Serve immediately with the chilled Cajun remoulade on the side.

Really, these little crustaceans are at their peak when the coating shatters and the tail meat is tender and juicy. They make a fantastic appetizer for game day, or you can pile them on a po'boy with shredded lettuce and a drizzle of remoulade—trust me, it's a flavor bomb that disappears fast.

Crawdad Etouffee

Venturing into the heart of Cajun country, this Crawdad Etouffee is a bowl of pure comfort—rich, spicy, and deeply satisfying. The dark roux gives it an earthy base that perfectly complements the sweet crawdad meat.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 lb fresh crawdad tails, peeled
• 4 cups rich seafood stock
• 2 dried bay leaves
• 1 tsp dried thyme
• 1 tsp sweet paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp finely ground black pepper
• 2 tbsp fresh parsley, chopped
• Cooked white rice for serving

Instructions

1. In a large heavy-bottomed pot, melt 1/2 cup unsalted butter over medium heat.
2. Whisk in 1/2 cup all-purpose flour and cook, stirring constantly, until the roux reaches a dark peanut butter color (about 15–20 minutes). Be careful not to burn it.
3. Add the finely diced onion, green bell pepper, and celery (the Cajun trinity) to the roux. Sauté for 5 minutes until softened.
4. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
5. Slowly pour in 4 cups rich seafood stock while whisking to prevent lumps.
6. Add 2 dried bay leaves, 1 tsp dried thyme, 1 tsp sweet paprika, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp finely ground black pepper. Stir well.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until thickened.
8. Gently fold in 1 lb fresh crawdad tails and cook for 5 more minutes—don't overcook or they'll become tough.
9. Remove bay leaves and adjust seasoning if needed. Stir in 2 tbsp chopped fresh parsley just before serving.
10. Serve over cooked white rice in shallow bowls.

Kick back with a spoonful of this etouffee over rice—the silky, spicy sauce clinging to every bite is pure magic. For a twist, try it over crispy fried okra or with a side of crusty bread to soak up every drop.

Crawdad Jambalaya

Venturing into Louisiana cooking always feels like a celebration, and this Crawdad Jambalaya is no exception. It's my go-to one-pot wonder when I'm craving bold, spicy flavors without spending all day in the kitchen.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Aromatics & Produce

• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and diced
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 2 fresh bay leaves

Protein

• 1 lb fresh or thawed crawdad tails
• 12 oz andouille sausage, sliced into 1/4-inch rounds

Pantry & Spices

• 3 tbsp rich extra virgin olive oil
• 2 cups long-grain white rice
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 3 cups low-sodium chicken broth
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 2 tbsp chopped fresh parsley (for garnish)
• Hot sauce (optional, for serving)

Instructions

1. Heat 3 tbsp rich extra virgin olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
2. Add the sliced andouille sausage and cook, stirring occasionally, until browned on both sides, about 5 minutes. Use a slotted spoon to transfer sausage to a plate; leave the rendered fat in the pot.
3. Add the diced onion, bell pepper, and celery (the 'holy trinity') to the pot. Sauté over medium heat, scraping up any browned bits, until soft and translucent, about 6 minutes.
4. Stir in the minced garlic and 2 fresh bay leaves; cook until fragrant, about 1 minute.
5. Add the 2 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp cayenne pepper (adjust for heat preference), 1 tsp black pepper, and 1 tsp kosher salt. Stir constantly for 30 seconds to bloom the spices.
6. Pour in the undrained fire-roasted diced tomatoes and stir, scraping the bottom to deglaze.
7. Add the 2 cups long-grain white rice and stir to coat every grain with the flavorful mixture, about 1 minute.
8. Pour in the 3 cups low-sodium chicken broth and return the browned sausage to the pot. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20 minutes. Tip: Resist the urge to peek—steam is key to fluffy rice.
9. After 20 minutes, gently fold in the crawdad tails (no need to thaw if frozen). Cover again and cook for another 5 minutes until the crawdads are heated through and the rice is tender.
10. Remove from heat and let the pot sit covered for 5 minutes. Tip: This resting time lets the rice absorb any remaining liquid for perfect texture.
11. Fluff the jambalaya with a fork, discard the bay leaves, and garnish with fresh chopped parsley. Serve with hot sauce on the side if desired.

Grab a cold beer and dig in—this jambalaya delivers smoky, spicy, and earthy layers in every spoonful. For a fun twist, serve it in hollowed-out bell pepper halves or over a bed of crispy fried okra.

Crawdad Gumbo

When the Louisiana heat hits, nothing satisfies like a bowl of Crawdad Gumbo. I love how the deep, earthy roux, tender crawdad tails, and silky okra come together over a bed of fluffy rice. This recipe is my go-to for Mardi Gras or any comfort-food craving.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

• 1/2 cup rich vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced into 1/2-inch rounds
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 6 cups chicken broth (preferably low-sodium)
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/2 teaspoon cayenne pepper (or more for heat)
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1 pound frozen okra, sliced into 1/2-inch pieces
• 1 pound peeled crawdad tails (fresh or frozen, thawed)
• 1 tablespoon filé powder
• Cooked white rice for serving

Instructions

1. In a heavy-bottomed Dutch oven, heat the vegetable oil over medium heat until shimmering but not smoking.
2. Whisk in the flour, stirring constantly, to form a smooth roux. Cook, stirring every 10–15 seconds with a wooden spoon, until the roux turns a deep peanut-butter brown, about 15–20 minutes. (Tip: Toasting the flour slowly builds the nutty flavor base—don't rush it!)
3. Add the onion, bell pepper, and celery (the 'Holy Trinity') to the roux and cook, stirring occasionally, until softened, about 5 minutes.
4. Stir in the garlic and cook until fragrant, about 1 minute.
5. Add the sliced andouille sausage and cook until lightly browned, about 3–4 minutes.
6. Pour in the fire-roasted diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.
7. Slowly pour in the chicken broth while stirring constantly to avoid lumps.
8. Add the dried thyme, bay leaves, cayenne pepper, salt, and black pepper. Bring the gumbo to a boil, then reduce heat to a gentle simmer. Cover and cook for 30 minutes, stirring occasionally. (Tip: A slow simmer melds the flavors without scorching the roux.)
9. Uncover and add the sliced okra. Simmer for 10 minutes, until okra is tender but still holds its shape. (Tip: Frozen okra helps avoid sliminess; don't overcook.)
10. Gently fold in the crawdad tails and cook just until heated through, about 2–3 minutes. Do not boil or they'll toughen.
11. Remove from heat and stir in the filé powder until fully incorporated. Discard the bay leaves.
12. Serve immediately over fluffy white rice, passing extra filé powder at the table if desired.

Rich, smoky, and studded with tender crawdad, this gumbo is a hug in a bowl. For a fun twist, spoon it over crispy fried okra instead of rice for extra crunch.

Crawdad Bisque

Very few things warm my soul like a bowl of rich, creamy crawdad bisque. This Cajun-inspired recipe transforms humble crawfish shells into a velvety, deeply flavorful soup that’s perfect for a cozy dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1/2 cup unsalted butter
• 1 cup finely diced yellow onion
• 1/2 cup finely diced celery ribs
• 1/2 cup finely diced green bell pepper
• 4 cloves minced garlic
• 2 tablespoons double-concentrated tomato paste
• 1/4 cup unbleached all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup rich heavy cream
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 fresh bay leaves
• 4 sprigs fresh thyme
• 1 pound crawfish shells (from about 2 lbs crawfish tails)

Instructions

1. In a large pot over medium heat, melt the unsalted butter. Add the diced onion, celery, and bell pepper; cook, stirring often, until softened, about 5 minutes.
2. Add the minced garlic and tomato paste; cook for 1 minute until fragrant, stirring constantly.
3. Sprinkle the flour over the vegetable mixture; stir constantly for 2 minutes to form a light roux. Tip: Keep stirring to prevent burning — a golden roux builds deep flavor.
4. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
5. Stir in the cayenne, paprika, salt, black pepper, bay leaves, and thyme sprigs.
6. Add the crawfish shells; return to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally. Tip: Simmering the shells extracts maximum shellfish essence.
7. Remove the bay leaves and thyme sprigs. Using an immersion blender, puree the soup until completely smooth. (Alternatively, blend in batches in a stand blender, taking care with hot liquid.)
8. Stir in the heavy cream; cook over low heat for 5 minutes until heated through. Do not let it boil — boiling can cause the cream to curdle. Tip: Gentle reheating keeps the bisque silky.
9. Taste and adjust seasoning if needed. Serve hot, garnished with a pinch of additional smoked paprika and fresh parsley if desired.

Rich, smoky, and luxuriously smooth, this bisque tastes like Louisiana in a bowl. Serve it with crusty bread for dipping or as a starter for a Cajun feast.

Crawdad Po’ Boy

Having spent many summers in Louisiana, I've had my fair share of po' boys. But there's something special about a crawdad po' boy – the sweet, tender crawfish meat paired with a crispy fried coating and that zesty Cajun mayo.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Cajun Mayo

• 1/2 cup high-quality mayonnaise
• 2 teaspoons Cajun seasoning
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced
• 1 teaspoon hot sauce (such as Tabasco)

For the Crawdad Frying

• 1 pound crawdad tail meat, peeled and deveined
• 1 cup whole buttermilk
• 1 cup all-purpose flour
• 1/2 cup finely ground cornmeal
• 2 tablespoons Cajun seasoning
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for frying (about 4 cups)

For the Sandwiches

• 4 pieces French bread (about 8 inches each), split
• 4 leaves crisp iceberg lettuce
• 1 large ripe tomato, sliced into 8 rounds
• 8 dill pickle slices
• Additional Cajun seasoning for sprinkling

Instructions

1. Whisk mayonnaise, Cajun seasoning, lemon juice, garlic, and hot sauce until smooth. Refrigerate.
2. Marinate crawdad tails in buttermilk for 10 minutes at room temperature.
3. Combine flour, cornmeal, Cajun seasoning, salt, and pepper in a shallow dish.
4. Dredge crawdads in flour mixture, pressing to adhere. Let rest on a wire rack for 5 minutes for extra crunch (tip: this helps the coating set).
5. Heat oil in a heavy pot to 350°F (use a thermometer).
6. Fry crawdads in batches without overcrowding (tip: maintain oil temperature between 340-350°F to avoid soggy coating) for 2-3 minutes until deep golden brown. Drain on paper towels and sprinkle with extra Cajun seasoning.
7. Toast French bread halves cut-side down in a dry skillet over medium heat for 1 minute until lightly golden.
8. Spread Cajun mayo on each bread half. Layer lettuce, tomato, pickles, and fried crawdads. Close sandwiches.

With that first bite, you'll taste the perfect contrast – the shattering crunch of the coating, the sweet briny crawfish, and the creamy heat of the mayo. Serve with extra pickles and a cold beer for the ultimate Louisiana experience.

Grilled Crawdad with Cajun Butter

Grilling season is in full swing, and I've been experimenting with bold Cajun flavors on my trusty Weber. This Grilled Crawdad with Cajun Butter is a spicy, buttery delight that brings the bayou to your backyard—perfect for impressing guests or treating yourself.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb large crawdads (live or frozen, thawed)
• 1/2 cup unsalted butter, cut into cubes
• 4 cloves garlic, finely minced
• 1 large lemon, juiced (about 2 tbsp)
• 2 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil for grilling
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Prepare the crawdads for butterflying: If using live crawdads, plunge them into boiling water for 1 minute until they stop moving, then drain. With kitchen shears, cut along the underside of the tail to split it open, leaving the shell intact at the top. Rinse under cold water to remove any grit. (Tip: To prevent curling during grilling, gently press the tail flat with your palm.)
2. Make the Cajun butter: In a small saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for 1 minute until fragrant but not browned. Stir in the lemon juice, Cajun seasoning, kosher salt, and black pepper. Remove from heat and set aside.
3. Preheat your grill to medium-high heat (about 400°F). Brush the grates with olive oil to prevent sticking. (Tip: If using charcoal, let coals burn until covered with white ash for even heat.)
4. Using a basting brush, generously coat both sides of each butterflied crawdad with the Cajun butter mixture. Reserve any remaining butter for basting.
5. Place the crawdads shell-side down on the grill. Cook for 4 minutes without moving to get nice grill marks. (Tip: Don't overcrowd the grill—leave space between each crawdad for even heat distribution.)
6. Flip the crawdads and baste the flesh side with the reserved Cajun butter. Grill for another 3–4 minutes, until the meat is opaque and lightly charred at the edges. Remove from grill immediately. (Tip: Overcooking makes the meat tough; look for slight firmness and golden color.)
7. Transfer the grilled crawdads to a serving platter. Spoon any remaining Cajun butter from the saucepan over the top. Sprinkle with fresh parsley for a pop of color.

Perfect for a summer cookout, the charred shell gives way to tender, smoky meat with a kick of heat. Serve with crusty bread to soak up every drop of that glorious Cajun butter—trust me, you won't want to waste a bit.

Crawdad Pasta with Cajun Cream Sauce

From the bayous of Louisiana right to my cozy kitchen in the Pacific Northwest, this Crawdad Pasta with Cajun Cream Sauce has become my signature weeknight indulgence. I still remember the first time I tasted that silky, spicy sauce — it was love at first bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Pasta and Sauce

• 1 lb dry penne pasta
• 1 lb frozen or fresh crawdad tails, thawed if frozen
• 1 cup heavy cream
• 2 tsp Cajun seasoning (store-bought or homemade)
• 4 cloves fresh garlic, minced
• 2 tbsp unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, usually about 10-12 minutes. Reserve 1 cup of pasta water before draining, then drain the pasta.
2. While the pasta cooks, melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
3. Add the thawed crawdad tails to the skillet and cook for 2-3 minutes, just until heated through. Do not overcook as they can become tough.
4. Pour in the heavy cream and sprinkle the Cajun seasoning, kosher salt, and black pepper. Stir to combine, then bring the sauce to a gentle simmer. Reduce the heat to low and let it cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly. (Tip: Avoid boiling the cream too vigorously or it may separate.)
5. Add the drained penne pasta directly to the skillet with the sauce. Sprinkle the grated Parmesan cheese over the top. Toss everything together for 1-2 minutes until the cheese melts and coats the pasta. If the sauce seems too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Remove from heat. Garnish with freshly chopped parsley and serve immediately. (Tip: For extra flavor, let the pasta rest in the sauce for a minute before serving to allow the flavors to meld.)

Velvety and bold, each forkful delivers a perfect balance of tender pasta and plump crawfish, with just enough heat to warm you through. Try serving it with a side of crusty garlic bread to soak up every last drop of that glorious sauce.

Crawdad Stuffed Bell Peppers

Kicking off the summer with these Crawdad Stuffed Bell Peppers that pack a Cajun punch! I love using fresh crawdad tails from the local market—they add such sweet, briny flavor to the filling.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• 4 large bell peppers (any color, but red or yellow are sweetest)
• 1 lb cooked crawdad tails (fresh or frozen, thawed)
• 1 cup cooked long-grain white rice
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper (from the tops)
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper to taste
• 1/2 cup chicken broth (for baking)

Instructions

1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes. Finely chop the edible tops (about 1/4 cup) and set aside. (Tip: Save the tops for the stuffing for extra flavor and less waste.)
3. In a large skillet, melt butter over medium heat. Add onion, celery, and chopped bell pepper tops. Sauté until softened, about 5 minutes.
4. Add minced garlic and cook until fragrant, about 30 seconds.
5. Add crawdad tails, cooked rice, Cajun seasoning, smoked paprika, cayenne (if using), salt, and pepper. Stir and cook for 2-3 minutes until heated through.
6. Remove from heat and fold in Parmesan cheese and parsley. (Tip: Reserve a little cheese for topping.)
7. Stuff each pepper with the crawdad mixture, mounding slightly.
8. Place peppers upright in a baking dish. Pour chicken broth into the bottom of the dish (about 1/4 inch deep). (Tip: This creates steam and keeps peppers tender.)
9. Cover with foil and bake for 25 minutes.
10. Remove foil, sprinkle remaining Parmesan on top, and bake uncovered for 10 minutes more, until peppers are tender and tops are golden.
11. Let rest for 5 minutes before serving.

Zip it up with a squeeze of fresh lemon juice over the top—it brightens all the rich, savory flavors. The tender peppers give way to a hearty, slightly spicy filling that's pure comfort. Serve these as a main with a side salad, or as a show-stopping appetizer at your next gathering.

Crawdad Quesadillas with Cajun Seasoning

Even on a busy weeknight, I love bringing a taste of the bayou to my kitchen. These crawdad quesadillas with cajun seasoning are my go-to when I'm craving something spicy and cheesy. They come together in under 30 minutes and always hit the spot.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb succulent crawdad tails, peeled
• 2 tsp homemade-style Cajun seasoning
• 1 tbsp rich extra virgin olive oil
• 1 medium vibrant red bell pepper, thinly sliced
• 1/2 medium sweet yellow onion, thinly sliced
• 8 oz sharp white cheddar cheese, freshly shredded
• 4 large (10-inch) flour tortillas
• 2 tbsp unsalted butter, softened
• Fresh cilantro leaves for garnish (optional)

Instructions

1. In a medium bowl, toss the crawdad tails with 1 teaspoon of the Cajun seasoning until evenly coated. Set aside while you prep the veggies.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. Add the bell pepper and onion slices and cook, stirring occasionally, until they are softened and lightly charred at the edges, about 5 minutes. Tip: Don't overcrowd the pan; cook in batches if needed for proper caramelization.
3. Reduce the heat to medium. Push the veggies to one side of the skillet and add the seasoned crawdad tails to the other side. Cook for 1-2 minutes, just until heated through—overcooking makes them tough. Stir everything together, then remove from heat and set aside.
4. Wipe the skillet clean and return to medium heat. Lay one tortilla flat on a cutting board and spread 1/2 tablespoon of butter on one side. Place the tortilla, buttered side down, in the skillet. Sprinkle 1/4 cup of the shredded cheese evenly over half of the tortilla.
5. Spoon one-quarter of the crawdad-veggie mixture over the cheese. Top with another 1/4 cup of cheese, then fold the empty half of the tortilla over the filling. Press gently with a spatula.
6. Cook for 2-3 minutes per side, until golden brown and crispy, and the cheese is fully melted. Tip: If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute. Repeat with remaining tortillas, butter, cheese, and filling.
7. Slice each quesadilla into wedges and garnish with fresh cilantro if desired. Serve immediately with sour cream or hot sauce.

Crispy on the outside with a gooey, spiced filling, these quesadillas are a weeknight win. The crawdad brings a sweet, briny pop that pairs perfectly with the smoky cajun heat. I love serving them with a side of cool crema or a squeeze of lime to brighten every bite.

Cajun Crawdad Corn Chowder

Rarely does a soup capture the essence of a Louisiana bayou like this Cajun Crawdad Corn Chowder. Every spoonful is a creamy, spicy hug, with sweet corn and tender crawdad bits swimming in a richly seasoned broth. It's the kind of chowder that makes you want to pull up a chair and stay awhile, especially on a chilly evening.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cups fresh corn kernels (from about 4 ears)
• 1 lb crawdad tails, peeled and deveined
• 1 cup heavy cream
• 2 teaspoons Cajun seasoning
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 green onions, sliced (for garnish)

Instructions

1. Cook the chopped bacon in a large Dutch oven over medium heat until crispy, about 6-8 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving about 2 tablespoons of drippings in the pot.
2. Add the diced onion, celery, and red bell pepper to the pot. Sauté over medium heat until softened, about 5 minutes, scraping up any browned bits. Tip: For deeper flavor, let the vegetables get a little golden on the edges.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to eliminate the raw flour taste.
5. Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a simmer.
6. Add the fresh corn kernels, Cajun seasoning, cayenne pepper, dried thyme, and bay leaf. Stir to combine.
7. Reduce heat to low and let the chowder simmer gently for 15 minutes, stirring occasionally, until the corn is tender.
8. Stir in the heavy cream and return to a gentle simmer. Tip: Use full-fat cream for the richest texture; it won’t curdle at this low heat.
9. Add the crawdad tails and cook for 3-4 minutes until just heated through. Do not overcook or they’ll become tough. Tip: Crawdads are already cooked; they just need to warm up.
10. Remove the bay leaf. Season with salt and freshly ground black pepper to taste. For an extra kick, add more cayenne.
11. Remove from heat and stir in the unsalted butter until melted for a velvety finish.
12. Ladle into bowls and garnish with crispy bacon bits and sliced green onions.

Just when you think it can't get any better, the smoky bacon and buttery finish send this chowder over the top. Serve with crusty bread to soak up every last drop, or enjoy it as a hearty main dish on its own. Either way, it's a bowl of pure comfort that tastes like a Gulf Coast celebration.

Crawdad Dip with Cajun Spices

Kicking off game day with this Crawdad Dip with Cajun Spices is a no-brainer. I first made this for a Mardi Gras party, and it disappeared faster than beads at a parade! The creamy, spicy goodness is pure comfort.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Dip

• 8 oz cream cheese, softened to room temperature
• ½ cup full-fat sour cream
• ¼ cup good-quality mayonnaise
• 1 lb cooked crawdad tails, chopped (thawed if frozen)
• ½ cup diced bell pepper (any color, about 1 small)
• 2 green onions, thinly sliced, divided
• 1 clove garlic, minced
• 1 tbsp Cajun seasoning (store-bought or homemade)
• 1 tsp hot sauce (like Tabasco)
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ½ cup shredded sharp cheddar cheese, divided
• ¼ cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 1-quart baking dish.
2. In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, Cajun seasoning, hot sauce, minced garlic, salt, and pepper. Mix until smooth and well blended—a hand mixer or sturdy spatula works great.
3. Gently fold in the chopped crawdad tails, bell pepper, and ¼ cup of the shredded cheddar, along with half the sliced green onions. Be careful not to overmix; you want those crawdad chunks intact.
4. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining ¼ cup cheddar and the grated Parmesan.
5. Bake for 20–25 minutes, until the dip is bubbly around the edges and the top is golden brown. (Tip: If you want a deeper crust, switch to broil for the last 2 minutes—watch it like a hawk!)
6. Remove from oven and let rest for about 5 minutes—this helps it set up so it's scoopable. Sprinkle the remaining green onions on top just before serving.
7. (Tip: For a smoother texture, use light sour cream, but full-fat gives the richest flavor. And don't skip softening the cream cheese—cold lumps will ruin the creaminess!)
8. (Tip: Taste the raw dip before baking and adjust the Cajun seasoning or hot sauce—I like mine with a solid kick, but you do you.)

This dip is a party in every bite—rich, creamy, with a kick of Cajun heat. Serve it warm with crispy baguette slices, tortilla chips, or even celery sticks for a low-carb option. Trust me, you'll be making it for every gathering.

Crawdad Salad with Cajun Vinaigrette

This cool, crunchy salad brings the bayou to your table with tender crawdad tails and a zesty Cajun vinaigrette that wakes up every bite.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb cooked crawdad tails, peeled and deveined
• 6 cups mixed salad greens (e.g., romaine, arugula)
• 1 cup sweet cherry tomatoes, halved
• 1 cup fresh corn kernels (from about 2 ears)
• 1/2 cup thinly sliced red onion
• 1/3 cup rich extra-virgin olive oil
• 3 tablespoons tangy apple cider vinegar
• 1 tablespoon smoky Cajun seasoning
• 1 teaspoon spicy whole-grain mustard
• 1 teaspoon local honey
• 1 clove fresh garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper

Instructions

1. In a small bowl, whisk together apple cider vinegar, whole-grain mustard, honey, minced garlic, Cajun seasoning, sea salt, and black pepper until well combined.
2. Slowly drizzle in extra-virgin olive oil while whisking constantly to emulsify the vinaigrette. Set aside to let flavors meld for 10 minutes.
3. In a large skillet over medium-high heat, add the corn kernels and cook, stirring occasionally, until lightly charred, about 4 minutes. Remove from heat and let cool.
4. In a separate bowl, gently toss the crawdad tails with 2 tablespoons of the vinaigrette to coat evenly. Refrigerate while you assemble the salad.
5. In a large salad bowl, combine mixed greens, cherry tomatoes, charred corn, and sliced red onion. Drizzle with remaining vinaigrette and toss gently to coat.
6. Top the salad with the dressed crawdad tails and serve immediately. For extra crunch, add a handful of toasted pecans or crumbled bacon (not listed).

Bold and refreshing, this salad is perfect for a summer picnic or a light dinner. The Cajun kick pairs beautifully with a cold glass of iced tea or a crisp white wine.

Crawdad Cakes with Cajun Aioli

Lately, I've been craving the flavors of the Louisiana bayou, and these Crawdad Cakes with Cajun Aioli hit the spot every time. They're crispy on the outside, tender on the inside, and that aioli is pure gold.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb fresh or thawed frozen crawfish tails, coarsely chopped
• 1/2 cup finely diced red bell pepper
• 1/4 cup finely diced celery
• 1/4 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 large egg, beaten
• 1/3 cup panko breadcrumbs
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup mayonnaise
• 1 tablespoon hot sauce (e.g., Tabasco)
• 1 teaspoon lemon juice
• 1/2 teaspoon smoked paprika
• 2 tablespoons unsalted butter, for frying
• 2 tablespoons vegetable oil, for frying

Instructions

1. In a large bowl, combine the chopped crawfish, bell pepper, celery, onion, and garlic.
2. Add the beaten egg, panko breadcrumbs, Cajun seasoning, salt, and cayenne pepper; mix gently until just combined—overmixing makes the cakes dense.
3. Cover the bowl and refrigerate for 30 minutes to help the mixture hold together when forming patties.
4. Meanwhile, make the Cajun aioli: In a small bowl, whisk together the mayonnaise, hot sauce, lemon juice, and smoked paprika until smooth. Set aside.
5. After chilling, form the mixture into 8 equal patties, about 1/2-inch thick. Use wet hands to prevent sticking.
6. In a large skillet, heat the butter and vegetable oil over medium heat until the butter foams and the oil shimmers—test with a breadcrumb; it should sizzle immediately.
7. Carefully place 4 patties in the skillet, leaving space between them. Cook for 3–4 minutes per side, until deep golden brown and crispy. Tip: Don't crowd the pan; cook in batches.
8. Transfer cooked patties to a paper towel-lined plate to drain excess oil. Repeat with remaining patties.
9. Serve the crawdad cakes warm with a generous dollop of Cajun aioli on the side or drizzled on top.

Just imagine these golden cakes with a crunchy crust and tender, spicy interior—perfect as an appetizer or a main over a simple salad. The aioli adds a creamy kick that ties it all together.

Crawdad Mac and Cheese

Crawdad Mac and Cheese is a Southern twist on a classic comfort dish that I first fell in love with during a trip to Louisiana. Every time I make it, I’m transported back to that little bayou café, where the creamy, spicy cheese sauce meets sweet crawfish. It’s the ultimate crowd-pleaser for game day or a cozy dinner.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• 1 pound cavatappi pasta
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground black pepper
• 1 pound crawdad tails (cooked, peeled)
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the cavatappi pasta until al dente, about 8 minutes. Tip: undercook by 1 minute so it doesn't get mushy in the oven. Drain and set aside.
3. In a large saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for 1 minute to form a blonde roux.
4. Gradually whisk in the whole milk, stirring constantly, until the mixture thickens, about 5 minutes. It should coat the back of a spoon.
5. Reduce the heat to low. Add the shredded cheddar and Gruyère, smoked paprika, cayenne, garlic powder, kosher salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth. Tip: shred cheese from a block for better melting—pre-shredded contains anti-caking agents.
6. Fold in the cooked pasta and crawdad tails until evenly coated. Transfer the mixture to the prepared baking dish.
7. In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, and chopped parsley. Sprinkle evenly over the mac and cheese.
8. Bake for 25–30 minutes, until bubbly and the top is golden brown. Let rest for 5 minutes before serving—this helps the sauce set for a creamier texture.
9. Optional: broil for 2 minutes at the end for extra crunch. Keep an eye on it so the breadcrumbs don't burn.

Go ahead and serve this piping hot with a dash of hot sauce and a crisp green salad on the side. The creamy, cheesy pasta paired with tender crawdad and a crunchy, buttery crust is pure comfort food magic—perfect for a cozy night in or a festive gathering.

Crawdad Tacos with Cajun Slaw

Oh my goodness, these Crawdad Tacos are a Louisiana-inspired dream. The crispy Cajun slaw adds the perfect crunch to tender crawdad, all wrapped in a warm corn tortilla. I make these whenever I'm craving a taste of the bayou.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb cooked crawdad tails, peeled
• 2 cups finely shredded green cabbage
• 1/2 cup diced red bell pepper
• 1/4 cup sliced green onions
• 1/3 cup creamy mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon your favorite Cajun seasoning
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon salt
• 8 small corn tortillas
• 1 tablespoon vegetable oil

Instructions

1. In a large bowl, combine the finely shredded green cabbage, diced red bell pepper, and sliced green onions.
2. In a small bowl, whisk together the creamy mayonnaise, apple cider vinegar, Cajun seasoning, freshly squeezed lime juice, finely ground black pepper, and salt until smooth.
3. Pour the dressing over the cabbage mixture and toss well to coat. Let the slaw sit for 10 minutes to allow the flavors to meld—this step is key for a vibrant slaw.
4. In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
5. Add the cooked crawdad tails and cook for 2-3 minutes, stirring occasionally, just until heated through. Be careful not to overcook, or they'll become tough.
6. Warm the corn tortillas directly over a gas flame for about 30 seconds per side, or in a dry skillet, until lightly charred and pliable.
7. To assemble, place about 1/4 cup of the Cajun slaw on each tortilla, then top with a portion of the crawdad tails. Serve immediately.

Kick back and enjoy these tacos with a cold beer or a tall glass of sweet tea. The crunchy slaw and spicy crawdad make every bite a party—perfect for a summer cookout or a quick weeknight dinner.

Crawdad and Sausage Gumbo

Kicking off gumbo season with this dark roux crawdad and andouille sausage version that's become a family favorite. I love how the rich, toasty roux sets the stage for the sweet crawdad tails and smoky sausage—it's pure Louisiana comfort.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 2 minutes

Ingredients

For the Roux

• 1 cup all-purpose flour
• 3/4 cup vegetable oil

For the Gumbo

• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 lb andouille sausage, sliced into 1/4-inch rounds
• 6 cups low-sodium chicken broth
• 1 (14.5 oz) can diced tomatoes, drained
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 lb crawdad tails, peeled and cooked
• 2 cups fresh or frozen sliced okra
• Salt and freshly ground black pepper to taste
• Steamed white rice, for serving
• Sliced green onions, for garnish

Instructions

1. Make the roux: In a large heavy pot (like a Dutch oven), heat 3/4 cup vegetable oil over medium heat. Whisk in 1 cup all-purpose flour until smooth. Cook, stirring constantly with a wooden spoon, for about 20–25 minutes until the roux turns a deep chocolate brown—don't rush, and never stop stirring. (Tip: If you see black specks, it's burnt; start over. Low and slow is key.)
2. Add the onion, bell pepper, and celery (the holy trinity) to the roux. Stir and cook for 5 minutes until the vegetables soften and release moisture, scraping the bottom well.
3. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb sliced andouille sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned.
5. Pour in 6 cups chicken broth, 1 can drained diced tomatoes, 2 bay leaves, 1 tsp dried thyme, and 1/2 tsp cayenne. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally. (Tip: Skim any oil that pools on top for a cleaner flavor.)
6. Season with 1 tsp salt and 1/2 tsp black pepper. Add 2 cups okra and 1 lb crawdad tails; simmer for 10 more minutes—okra should be tender but not slimy. (Tip: Okra's sliminess is tamed by the acidic tomatoes and high heat; avoid over-stirring.)
7. Remove bay leaves. Taste and adjust salt or cayenne if needed. Serve gumbo over steamed white rice and garnish with sliced green onions.

With each spoonful, you get the deep nutty notes of the roux, the snap of andouille, and the sweet tenderness of crawdad—all tied together by a subtle heat. This gumbo tastes even better the next day, so make it ahead and reheat slowly. Serve with crusty bread to soak up every last drop.

Crawdad Beignets with Cajun Honey

Gather 'round, y'all, because today I'm sharing a wild Louisiana-inspired treat that'll make your taste buds do the two-step. These crawdad beignets are crispy on the outside, tender on the inside, and finished with a sweet-spicy Cajun honey that's downright addictive.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 10 minutes

Ingredients

For the Beignet Dough

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, room temperature
• 1/2 cup whole milk
• 1 tablespoon unsalted butter, melted
• 1 quart peanut oil, for frying

For the Crawdad Filling

• 1/2 pound cooked crawdad tails, roughly chopped
• 2 tablespoons cream cheese, softened
• 1 tablespoon finely chopped green onion
• 1/2 teaspoon Cajun seasoning
• 1/4 teaspoon cayenne pepper

For the Cajun Honey Drizzle

• 1/3 cup honey
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• Pinch of salt

Instructions

1. In a small bowl, whisk together the honey, smoked paprika, garlic powder, cayenne pepper, and salt. Set aside to let the flavors meld while you prepare the beignets.
2. In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk to aerate and break up any lumps. This ensures a lighter dough.
3. In a separate bowl, whisk the egg, whole milk, and melted butter until smooth. Make sure the butter is not hot, or it will scramble the egg.
4. Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Do not overmix; a few streaks of flour are okay. The dough will be soft and slightly sticky.
5. In another bowl, mix the chopped crawdad tails, cream cheese, green onion, Cajun seasoning, and cayenne pepper until evenly combined. The cream cheese helps bind the filling.
6. Lightly flour a clean surface and turn the dough out. Pat it into a 12×6-inch rectangle about 1/4-inch thick. Use a bench scraper to cut into 12 roughly 3-inch squares.
7. Place 1 tablespoon of the crawdad filling in the center of each square. Fold the dough over to form a triangle or rectangle and press the edges firmly to seal. Crimp with a fork to ensure no filling escapes during frying.
8. Pour peanut oil into a heavy-bottomed pot to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer reads 350°F. Maintaining this temperature is key: too cool, the beignets absorb oil; too hot, they burn outside and stay raw inside.
9. Working in batches of 3-4, carefully lower the beignets into the hot oil. Fry for 2-3 minutes per side, turning once, until deep golden brown and puffed. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
10. Let the beignets cool for 2 minutes, then drizzle generously with the Cajun honey mixture. Serve warm for maximum crunch and melty filling.

Just one bite and you'll understand why this combo works—the fluffy, golden dough gives way to savory crawdad, while the honey adds a sweet kick with a subtle smoky heat. Perfect for game day or any time you want to impress without fuss.

Conclusion

Hope you’re as excited as I am to dive into these crawdad recipes! Whether you’re frying, boiling, or stuffing, each dish brings that bold Cajun flair. Try a couple this weekend and let me know your favorite in the comments—don’t forget to pin this roundup for later!

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