Simply described, this dish is a classic! Serve it with a green salad and hot, crusty, buttered, bread. Don't make me say it: "plate lickin good"!
This recipe is paired with the Panneed Veal but is also a meal unto itself. Just remember to always use Louisiana crawfish and you can't go wrong.
Extra virgin olive oils, balsamic vinegars, and pastas, lots to choose from.
Catch Emeril as he travels throughout Florida. Thursdays at 9:30 AM ET