Scott Broussard, owner of Acadia Crawfish in Crowley, produces his own seasoning blend that he says is designed to "melt" and absorb into the crawfish, instead of clumping up on the shell. He says ...

Creativity is welcome, whether that's coming up with your own seasoning ... crawfish restaurants will "dust," "sprinkle" or "toss" the crustaceans with extra spice before serving, particularly for ...