If you want to make it yourself, there are three recipes in the River Roads I & II cookbooks.
The crawfish festival platter comes with fried crawfish tails, crawfish ettoufee, crawfish balls, crawfish pie, gumbo, and boiled seafood of choice.
For the novice, shrimp are easier to peel; crabs are the most difficult. Remember, even the best restaurants often season seafood mildly because many of their patrons have digestive problems. You may want to supplement the seasoning on the boiled servings.
See those cylinder boxes of seasoning; put some from one of those two on your boiled seafood after peeling ... the seasoning will enhance the flavor. They also sell the seasonings in the store. At home, I keep their season mixes in the refrigerator and use it for the more delicate Cajun dishes I make.
Warning if you are doing this at home: there are two kinds of frozen crawfish tails in the grocery stores: Louisiana crawfish and crawfish from China. Read the small print. You can expect the Louisiana crawfish to have a much higher price. The Chinese crawfish tails have an oily taste if cooked fast. Just stew them over a low fire for about three hours to get the oily taste out.
Warning if you are doing this at home: don't use the Chinese crawfish tails. The fried tails will taste oily because deep frying is a fast cook. Spend the extra bucks for the good stuff from Louisiana when frying crawfish tails.
This is a scrumptious pasta dish and the crabcake is wonderful, but I get the dish because the pasta has crawfish cooked in it. I always request a spoon with my pasta dishes. The spoon assists in the pasta twirling process and cuts down on the Breakfast-Bro stains on my shirts. This dish is a great follow to a cup of crawfish bisque.
For a complete menu and additional information, go to www.crawfishtownusa.com