04/16/2026
What do you do when you have left over crawfish from an event?
This time, it was pecan smoked crawfish boil sausage. Pork base with crawfish tail meat, corn, potatoes, and green onion.
I'm a homegrown chef specializing in Cajun/ Creole cuisine, and Texas style BBQ.
Dallas, TX
Be the first to know and let us send you an email when Chef Couillon posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to Chef Couillon: