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| Expand? | Letters | Answer | Clue | |||||
| 99% | 7 | Exact Match! | ||||||
noun • tiny lobster-like crustaceans usually boiled briefly • small freshwater decapod crustacean that resembles a lobster | ||||||||
| 37% | 7 | Like some Cajun cuisine | ||||||
noun • a charred substance • a human female employed to do housework • any of several small trout-like fish of the genus Salvelinus verb • burn to charcoal • burn slightly and superficially so as to affect color | ||||||||
| 37% | 4 | Vegetable in Cajun cuisine | ||||||
noun • long green edible beaked pods of the okra plant • tall coarse annual of Old World tropics widely cultivated in southern United States and West Indies for its long mucilaginous green pods used as basis for soups and stews; sometimes placed in genus Hibiscus • long mucilaginous green pods; may be simmered or sauteed but used especially in soups and stews | ||||||||
Crustacean In Cajun Cuisine Crossword Clue
There is 1 exact and 115 possible answers.
We've checked our database and believe the answer is
CRAWDAD which was last seen in the New York Times Mini crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
CRAWDAD
Updated: October 11, 2024
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times Mini12 Oct 2024 | Down 2 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Land crustacean resembling a small crustacean | |
2 | Like some Cajun cuisine
New York Times -
01 Jun 2003 | New York Times / 01 Jun 2003 |
3 | One of the "holy trinity" ingredients in Cajun cuisine
New York Times -
06 Jun 2021 | New York Times / 06 Jun 2021 |
4 | Onetime Food Network show featuring Creole and Cajun cuisine
New York Times -
19 Feb 2021 | New York Times / 19 Feb 2021 |
5 | Popular in Cajun cuisine | |
6 | Side dish in Cajun cuisine
New York Times -
01 May 2021 | New York Times / 01 May 2021 |
7 | Vegetable in Cajun cuisine
New York Times -
29 Mar 2009 | New York Times / 29 Mar 2009 |
