Allow us to assist: Ay Two Fay. The DnA Foodcast goes cajun next week … well, as close as we can get without access to crawfish. This classic, homey Louisiana meal was in a book of old family recipes given to Trey B. by his father-in-law. Don’t let the fancy French name or list of ingredients concern you, this was so amazingly simple to prepare and it’s even better as leftovers. Here we go:

• 1 lb Louisiana crawfish tails. A bag of cooked peeled shrimp from your grocer’s freezer works. You can also buy fresh shrimp, but, as Dave learned the hard way, that takes some prep work.
• 1 stick of butter
• 4 shallots (chopped)
• 1/4 cup parsley
• 1/4 cup celery (chopped)
• 1/2 lemon
• Salt (to taste)
• Cayenne (to taste)
• 1 tsp Paprika
• 1 Tbsp cornstarch
• 1 can (14oz) chicken broth
• 1 can (or fresh) chopped mushrooms (optional)