Last night, I cooked blackened Cod with a chipolte cream sauce. While it was great, I could not help from wondering how much better it would have been topped with a crawfish sauce. This sauce is one of the easiest sauces to make. It is also a very versatile sauce. It goes great with fried catfish, veal, ribeye steak, etc. I can’t wait for crawfish to be available here in Arkansas. I have been told it will be in a few weeks.