Chef Raymond Toups—then the executive chef of the Rib Room at the Omni Royal Orleans hotel—prepared this recipe once on my old television show. Afterward, so many people came in to order it that the kitchen nicknamed it the “TV Special.” It’s a terrific combination of flavors. I wouldn’t bother making it except at the height of crawfish season, March through June. It’s best served with rice, but it’s also good with pasta.