 Locally, prawns and shrimp are often deep fried; in the Cajun and Creole kitchens of Louisiana, shrimp and prawns are a common addition to traditional recipes like jambalaya and certain stews.Crawfish are a well known and much eaten delicacy there, often boiled in huge pots and heavily spiced.In many major cities with active fishing ports, raw oyster bars are also a feature of shellfish consumption.