Yesterday we had our first crawfish boil of the season - maque choux is always popular with the crawdad crowd and it's a great large party dish - I make it in our giant 24" iron skillet - but you can easily scale this down. Also, it's not a cake or anything - it won't be ruined if you prefer more of one thing or less of another ... so adjust where you see fit! We use cajun seasonin - Joe's Stuff - you can use whatever kind is your favorite, I do recommend looking for a lower salt variety. - aargersi

Share: