re: The "Viet Cajun" Crawfish Craze

All I do is buy 3-5 lbs. of crawfish from a reputable place -- usually Louisiana Seafood on Coursey -- which I know will be well-seasoned, then I take them and toss them in a bowl with my own homemade butter sauce. I prefer real butter and those places mainly use margarine. I love regular boiled crawfish just as much as anyone else, but doing the Viet-style is a nice change of pace once in a while.