The original recipe calls for shrimp, we were out of that so I had some crawfish tails on hand as a perfect substitute and it turned out to be a wonderful dish. And it is a very quick and easy preparation, taking all of about 30 minutes from prep time to sitting at the dinner table.

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Crawfish heads typically will have an amount of the orange colored fat along with some of the tasty boiling liquid juices stored within the confines of the shell. Sucking on the head will release the combined fat and juice concoction along with a burst of spicy seafood boil for extra kick…peel the tail and then take another sip of the iced cold beer. Yeah you rite char! And after a dozen or so of these your lips are tingling with spicy deliciousness and it’s time for some more garlic-boudin covered French bread.

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This is one of those Cajun dishes that always brings back memories of when times were good, no I mean great! But I really believe anytime is a great time, even in this state of the world with it’s economic woes. I have air in my lungs, water in my glass, fire to heat my [...]

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The recipe below is based on what I was taught and how to make the famous dish from scratch. However, I must say that I have modified the recipe some, in the traditional recipe the chicken base and Parmesan cheese was not used, and instead of Cajun Spice Blend they used Paul Prudhomme’s Seafood Magic spice blend, which is a very good blend.

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One of the favorite past times of New Orleans natives and Louisiana folks is to throw a crawfish or seafood boil. And this typically means that you are inviting a few close friends and family over to share in the occasion, a seafood boil is more than just eating some crawfish, crabs, or shrimp, and [...]

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