Crawfish are native to Louisiana and are often served in boils and jambalaya. They are a bit of work to peel, but the flaky meat in the tail is well worth the trouble. Their light, fishy flavor pairs perfectly with the bacon, gooey cheese, zesty Cajun seasoning and macaroni noodles in this super-indulgent recipe.
Recipe inspired by Emeril Lagasse
Serves about 4
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