re: Say you have 10 lbs of crawfish tails peeled...

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I’ve never had it, but it sounds like a party in my mouth.

I was going to suggest a simple tomato sauce bolognese, but replacing the ground beef with crawfish.

Then use it on any pasta.

Enjoy your culinary exploration!
These are the small (big?) moments that I think God is giving us.

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I'm not sure I've ever combined tomato and crawfish like that, but it does sound good.

Couple options that slipped my mind earlier:
Catfish acadiana - fry up catfish filets and serve crawfish etouffee or crawfish au gratin over them.

Sous vide a good cut of steak, then sear it on the grill and serve crawfish over it just like you would lump crabmeat.

You could also make a mornay sauce and serve a crawfish mornay over catfish.

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Crawfish boudin

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I've never been a fan of crawfish boudin. I think boudin is best with pork.

I did bring some boudin from Lafayette to an in-law's boil last month. After he took the last sack out of the boil, he let the water cool for a bit, then soaked the boudin in the boil water.

Oh. My. God.

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Wtf Ted?

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Just not a fan. Every time I tried it...it was nasty.



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