My dad is Cajun, but whenever I ask about a recipe he directs me to Tony Chachere's mixes because they're "less time-consuming and almost as good." >_< That being said, there's a recipe on the Chachere's site:

link

I think it's good. ^_^ I can't get food-worthy crawfish where I live, though, so I've only been able to use shrimp.