Decided to use some crawfish leftover from the boil to make an etoufee. I had 3 lbs of tails leftover from our last boil in the freezer. Thawed them and got out the big pot . (Recipe to follow) Diced , onions ,celery , bell pepper ( cajun trinity). also diced fine 4 cloves garlic ( gotta keep the vampires away) sauteed the trinity in butter till clear then added garlic and cooked 5 more min. added crawfish water and seasoning and cooked for 30 min. made a cornstarch slurry and added to thicken. add parsley and green onions and cook for 5 more min. Decided to do fried eggplant medallions to serve the etoufee over instead of the usual rice. Sliced eegplant in 1/4" slices and marinated for 1 hr in seasoned buttermilk. Breaded the eggplant in half masa flour and half all pourpose flour seasoned w/ cajun dust. fried till golden brown Battery went dead in camera b4 i could get a plated pic. But i got leftovers .so i'll try then. Forgot the recipe! INGREDIANTS: 3 lbs crawfish tails ( can also use shrimp) 1/2 lb butter 1 1/2 cup diced onion 3/4 cup diced bell pepper 1 cup diced celery 3 cups cold water 1 1/2 tbsp corn starch 1/4 cup chopped parsley 1/4 cup green onions Cajun seasoning 1/4 tsp thyme 1/4 tsp oregano lets cook: season tails w/ cajun seasoning set aside Heat butter in a stock pot. sautee onions bell pepper celery an garlic add rest of the ingrediants except for corstarch and the green onions and parsley simmer 30 mins. test for seasoning at this time and add if needed.. make a slurry w/ the corstarch and add while stirring to thicken . Add green onions and parsley and cook for 5 more min.