Crawfish Monica is an American dish consisting of rotini pasta, crawfish tails, garlic, Creole seasoning, butter, and cream. The dish was invented in Louisiana by Pierre Hilzim, who named it after his wife, Monica Davidson. The recipe is kept a secret, and the name of the dish is trademarked.

In the 1980s, Davidson and Hilzim started to sell their dish at Jazzfest, and it didn't take a long time for crawfish Monica to become one of the most popular dishes at the festival.

The season of Lent before Easter means backyard crawfish boils in Louisiana. All that’s needed for this feast is a large pot and a heater, water, vegetables, seasoning, and crustaceans. The crawfish are typically placed in big strainers, then hosed down and washed before being placed in the pot with vegetables and fruits such as lemons, garlic, onions, celery, and potatoes, all cut in half, while frozen corn is added later in order to cool down the boil.

Sausages and mushrooms might also be added to the pot, depending on personal preferences. It is believed that the secret to a great crawfish boil is not in boiling the crustaceans, but poaching them in hot water, which allows them to soak up all the flavors as they finish cooking.

Crawfish pie is a traditional savory American pie originating from Louisiana. These pies usually consist of a pie shell that's filled with a combination of crawfish tails, bell peppers, green onions, garlic, stock, parsley, milk, butter, cornstarch, and seasonings.

The ingredients are cooked until the mixture thickens, and the filling is then poured into the pie crust. The pie is baked in the oven until the crust becomes golden brown and the filling is bubbling. This Cajun delicacy is especially popular on weekends. 

Crawfish boudin is a specialty of Cajun cuisine, a sausage that is traditionally prepared with freshly chopped crawfish meat and sautéed finely cut vegetables such as onions, celery, green onion tops, bell peppers, garlic, and parsley. The crawfish mixture is then combined with cooked white rice before being stuffed into natural casings.

If no casings are available, the sausage mixture can alternatively be shaped into balls which are then dredged in breadcrumbs and fried. Typical seasonings include red pepper or cayenne pepper, salt, and white pepper or black pepper. Crawfish boudin can be steamed, smoked, or fried, eaten on top of saltine crackers, or drizzled with hot sauce or mustard. 

Janga soup is a Jamaican soup consisting of janga (Jamaican word for fresh water crayfish) and vegetables such as pumpkin, carrots, onions, and sweet potatoes. It is usually seasoned with garlic, thyme, scotch bonnet peppers, and pimento. When it's done, janga soup is spooned into bowls and garnished with parsley.

Interestingly, it is believed that this soup is an aphrodisiac which gives long endurance to men.

Crayfish is the star of a local Luxembourgish specialty called kriibsen. The crustacean is typically alive right before it is cleaned and cooked in a sauce containing finely chopped vegetables and herbs, butter, seasonings, fish stock, and Luxembourg Riesling.

Typical vegetables and herbs include green celery, shallots, carrots, thyme, tarragon, bay leaves, and parsley. The usual way of serving the dish is by placing the cooked crayfish on a warm serving platter and finishing it off with the hot, buttery sauce and a few sprigs of fresh parsley on top.