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Just in time for crawfish season, the 2019 March/April issue is boiling over with delicious recipes featuring our favorite crustacean. You’ll find recipes for classics like Crawfish Pie and Chef John Folse’s Crawfish Bisque, plus a few new ways to use those leftover crawfish tails. There’s even a Bloody Mary made with crawfish boil bitters. Top it off with a handful of fresh seafood recipes for the Lenten season, and you’re ready to get cooking!

The Louisiana Cookin’ tablet edition brings you all the best of every issue in an easy-to-access format!

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