We had lunch today at a place in Baton Rouge called Parrain. One of
the appetizers we sampled there was crawfish beignets. Here's a
pictu http://i19.tinypic.com/6pea3vk.jpg

I've had a crawfish beignet before, but it was less like a hush puppy
(as these were) and more like a New Orleans style beignet. The
beigets at Parrain were served with a remoulade sauce, however, and so
they fit into our project nicely. Remoulade is our business, after
all. The remoulade in question was very tasty, but (in my opinion at
least) stood in need of a measure of onion to cut the fat with its
sharp bite.

More remoulade awaits as we continue our trek.

modom