I'm looking for a recipe from one of Prudhomme's first cookbooks (not the one he did with his sister). I have some pretty mirlitons, and have a hankering for crawfish magnifique -- effectively, a crawfish dish served over lightly battered and fried mirliton halves. It's not low-fat, but MAN, it is good.
If anyone has a copy of this recipe handy, I'd be eternally grateful for a copy emailed to me. Thanks!