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I'm neither Cajun nor Creole, but I grew up on the Mississippi Gulf Coast between New Orleans, Louisiana and Mobile, Alabama. So, I've at least been exposed to Cajun and Creole Cuisine. The first time I had crawfish was at the New Orleans Jazz Festival in the 1960s. A group of friends and I went for the music and of course we had to try the food. There were dozens of food vendors at the festival.
My family weren't crawfish fans. They ate boiled shrimp and crabs, but crawfish weren't on their menu. I wasn't sure. After trying them, I still liked shrimp better, but I wouldn't turn down a plate of crawfish. To me, crawfish are best in a dish with other ingredients or when used in a sauce.
Crawfish Boil Big Pot - big enough to hold the quantity of crawfish you're cooking & water to cover them. Water - enough to cover the crawfish Fresh Crawfish - 1 lb per person is okay, but more is better. 1 lemon, sliced, per 5 lbs of crawfish 1 packet of Zatarain's Crab, Shrimp and Crawfish Boil for each 5 pounds of crawfish. If you like more spice, add whatever you like. Cleaned ears of corn if desired small potatoes, if desired Bring the pot of water to a boil with the Zatarain's, corn, potatoes, lemons, etc. -- and let that boil for about 10 minutes, or until the corn and potatoes are tender. Add the crawfish and let it boil again for three minutes. Not longer, or the crawfish will get tough. Drain & strain. You can then eat them hot if you wish, but it's better to put the crawfish on ice while you get the other stuff ready and set the table. Have a beer or a glass of tea while the crawfish chill, then dig in. Give everyone a bowl for their shells. Spicy cocktail sauce is great, the kind with horseradish if you like, but a little Louisiana style hot sauce is even better.
These are the crawfish recipes on the site in which the crawfish are the main protein. There are others in which the crawfish are combined with other proteins.
Crawfish Diablo & Crawfish Cream Sauce