A Creole or Cajun OG versus an East Coast delight we’ve made our own.
No. 6 Crawfish Etouffee
This one is almost a classic to the point of cliché. Still, it has its status for a reason, and if somebody tells you they're bringing this or planning on cooking it, you damn sure ain't complaining. Perfect outlet for some leftover tails from a spring boil that you tucked in the back of your freezer.
No. 11 Shrimp & Grits
Sauté some onions and peppers, maybe a little andouille, make yourself a nice rich sauce, throw in some shrimp and cook, then pour the whole thing over some grits.