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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 6624494" data-attributes="member: 19675">Mmmmmmm...below is pictured 12qt of Crawfish _____________, a dish still unnamed because I'm still sussing it out.<a href="http://s1307.photobucket.com/user/AJA1967/media/image.jpg1_zpstx2mzizv.jpg.html" target="_blank"><img src="http://i1307.photobucket.com/albums/s593/AJA1967/image.jpg1_zpstx2mzizv.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>The first time I made this, I served it with a side of slices of smoked Gouda.  This went over well, but everyone at the table except me started chucking the cheese into the mix, and uttering bleats of joy.  So this time around I did what they did, and mixed the cheese in during the cooking process.It was a nice idea: the sauce became creamier and stuck to the pasta better.  But even though I used a good, flavorful smoked Gouda, it didn't quite stack up, IMHO.  So NEXT time, I'm going to go with a stronger flavored cheese like Parrano, or perhaps a mix of the two.</blockquote>