Blackened chicken and shrimp in a spity Jambalaya sauce with crawfish, Andouille sausage and Tasso ham served on linguini and topped with fresh scallions.
If you go to New Orleans, on Bourbon Street you'll see a lot of restaurants that have " crawfish, " which are like tiny lobsters and live in the wetlands of southern Louisiana.
It's the live crayfish, of course, which were no mystery to me, really, since I ordered them in advance from a crawfish farmer in Louisiana and timed this whole shebang around their availability and arrival.