heres my take on biscuits & gravy....
you want to make roux out of the drippings. equal parts drippings to flour, cook the flour a little bit until it is a dark golden brown. add lots of fresh cracked black pepper. when you think you have added enough pepper, add a little more. add some heat such as dried crushed red peppers, then slowly add your milk. the gravy will not thicken until the milk heats up and starts to boil. at this point i add some hot sauce as well.
heres how i use to do a crawfish boil
when i lived in louisiana.
IMHO, most shellfish/seafood doesn't really have a particular "flavor", rather, it takes on the flavor during preparation. I would imagine that if we cooked some crawfish with a lobster, the crawfish wouldn't have too much taste...and I'd probably dip those same crawfish into the clarified butter along with the lobster before eating them!
The best part of eating crawfish is the flavor that goes with it...and depending on who's boiling (and therefore seasoning) the crawfish, it can be merely well-seasoned, or it can get really hot and spicy! After you peel the tail and eat it, you MUST try "sucking" the head at least once...it's not gross at all, you're simply tasting the juice from the boil combined with some of the fat from the crawfish.
Also good to eat along with crawfish are the other foods that might get thrown into the pot...common foods are potatoes and small ears of corn, but I've also had bits of smoked sausage, mushrooms, and cabbage. The mushrooms were great, but the thin pieces of cabbage REALLY absorbed the spices in the boil.
A really popular tradition on Good Friday is for families to gather for crawfish boils. You can either do the boil yourself, or (as our family does) you go to your favorite seafood store and buy crawfish by the pound. We usually call ahead and reserve ours...and as with certain holidays, you can definitely expect a wait after taking your number!
After you bring them home, just spread newspaper all over a big table, dump them out and get busy eating.