Tricia is a recipe developer and tester for Dotdash ... a dash of cayenne, and hot sauce. Crawfish tails are used in gumbo, étouffée, and jambalaya, as well as other crawfish boils.

For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.

Mix well and check seasoning. Split the crayfish tails in half by cutting through the middle. Cook the crayfish in a pan over medium heat with some butter for a couple of minutes, avoid colouring ...

Chuck in the pea shoots, crayfish, basil, mint and cooked noodles. Toss together well, then serve with the pumpkin seeds scattered over the top.

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...