We had a crawfish boil at my brother-in-law’s house to celebrate the birthday of our daughter, Lindsay. My brother-in-law Darren does a great job at boiling seafood. We will show his technique of boiling crawfish in a later blog.

IMG_2388I made the Friday lunch special at Charlie’s Seafood Restaurant, which is panneed eggplant with crab meat dressing topped with a shrimp cream sauce. First time making this dish. Turned out great! As usual, the boiled crawfish were awesome. Well seasoned, juicy, and easy to peel. For desert, we had a homemade chocolate cake and angel food cake topped with bouillie, which was requested by the birthday girl. Bouillie is a homemade vanilla custard, which is usually used to fill homemade tarts for the holidays on the bayou.


Here is my recipe for bouillie:

2 cups half and half
1 stick of butter
3 tbs corn starch
1 tsp vanilla
3/4 cup sugar
1/2 cup milk

In saucepan, cook half and half, butter, and sugar. Bring to boil. Stir constantly on low heat. Add vanilla. Mix cornstarch and milk together. Add to saucepan, and cook until desired thickness.