As a self proclaimed crawfish critic, I often venture out to the local cook-off in hopes of finding something a little out of the ordinary. And, I’m not impressed by heat alone, which seems too often to be the only differing factor.

But, at a recent backyard cook-off, I found a pleasantly delicious and surprisingly different batch of mudbugs. And, to avoid tainting the competition, I will avoid divulging the teams’ identity, but I will share the secret – because you will definitely want to try this one at home! It was simply a bag of newly created boil seasoning called White Trash Seafood Boil.

According to their website, a two-man team is behind the spicy and uber flavorful creation, Ron Williams and Dr. Jerry Lewis. Williams was born in Baton Rouge and literally raised in the kitchen of an Award winning Restaurant, The Front Porch. The Front Porch was voted #1 Restaurant in the Great State of Louisiana in 1979-80 by the Louisiana Tourist Commission. His father was the inventor of the Cajun Injector and an excellent teacher of the fine art of Louisiana Cooking. Ron loves to cook for family and friends and is looking forward to continuing his Cajun spice legacy. And, Dr. Jerry Kitchens, Birmingham surgeon, outdoorsman, and Honorary Cajun for his love of Louisiana cooking set out with beers in hand, these two friends set out to create the best boil ever. Through trial and error, they found that “just right” spice full of flavor with the perfect balance of heat.

If you are a crawfish lover and looking for a kicked-up batch, visit their website at www.ronandjerrys.com or check at your local HEB seafood market. Since it’s not on every grocers shelf, you have a head start on the perfect batch!