Unfortunately been swamped, but my bid for Mardi Gras is always either gumbo or etouffee. Living in the NE as I do, I tend to go for the Cajun side of things, using chicken, as well as shrimp instead of crayfish because of what I can get fresh-ish. Though I did once get these amazing live blue crabs at a Chinese market, steam and crack, and then sub for crayfish in a chicken-andouille-seafood gumbo. That was amazing. Ah, memories.