'Tis the season for crawfish boils here in south Louisiana! And boy do we have something delicious to share with you that Chef Lisa Boudreaux-Lecoq, owner of The Gilded Artichoke Catering Co, has created!
Crawfish Boil Rolls
This Cajun twist on a New England classic, the lobster roll, is an easy and fast way to use leftovers from a southern crawfish boil. Serve in a roll or if entertaining with small bites, serve on a cracker as a dip!
This recipe can also be found in our Special Edition: The Food & Drink Issue which will be released at The Gilded Artichoke Catering Co.'s Menu Release party on March 15th.