Back when I was young and impressionable I dated a sultry, sexy Creole man who taught me the smoldering beauty of Creole & Cajun spices. We have since parted ways, and while I gave back the jewelry and his dog tags, I refused to part ways with this gem of a recipe.

I use prawns because my PNW sensibilities are confused by crawfish. But if you know your way around crustaceans, feel free to substitute as you see fit.

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