Crawfish Filling: 2 pounds cream cheese, at room temperature. 1 tablespoon fish sauce. 1 tablespoon salt. Zest of 5 limes plus juice of 1 lime. 2 bunches fresh Thai basil, chopped.

Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.

In a mixing bowl, combine the crawfish mixture with the garlic, parsley, green onions, 3/4 cup mayonnaise, mustard and hot pepper sauce. Mix well. Spoon the mixture into 4 individual gratin dishes.

Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.

1 pound shelled crawfish tails. 2 tablespoons chopped fresh parsley. 1/4 teaspoon cayenne pepper, or to taste. Coarse salt and freshly ground black pepper. Cooked rice, for serving.

Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce.

Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice.