Chef Couillon
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I'm a homegrown chef specializing in Cajun/ Creole cuisine, and Texas style BBQ.
04/16/2026
What do you do when you have left over crawfish from an event?
This time, it was pecan smoked crawfish boil sausage. Pork base with crawfish tail meat, corn, potatoes, and green onion.
04/15/2026
That feeling when you know you bout to go kill another crawfish boil!
03/28/2026
We out here, y’all!! Just dropped the second batch and it’s going fast. Come holla at ya boys and bring ya mom n dem!!
This Saturday, March 28, we’ll be boiling it up at !! First batch drops at 11 and we will go until we sell out. There will also be drink and tot specials, so bring ya family, call ya podnuhs, and come pass a good time with the Couillon crew. Hope to see y’all there!
Come out to this coming Saturday, March 28 for the annual Tots & Tails Crawfish Boil! First batch drops at 11am. Y’all come hungry and bring ya podnuhs!!
03/21/2026
We all loaded up. Bout to head to the to boil some crawfish at their DubLife - Show & Shine Volkswagen meetup. The weather should be great today, so come and pass a good time with the Couillon Crew and check out over 3000 toys and 200 cars!!
03/19/2026
Huge shout out to with M1 Fabrications for sponsoring a custom canopy and getting us lookin’ all professional! knocked it outta the park and had a very quick turnaround.
If you wanna see it in person, come out to the this Saturday, March 21 for DubLife - Show & Shine. Crawfish drops around 10:30- 11, so grab ya podnuhs and come holla at ya boys!
Join me and the Couillon Crew this Saturday, March 21 at the in Ft Worth for the DubLife - Show & Shine. We will be boiling a limited amount of crawfish on location and will start serving around 10:30- 11am until we sell out. Come holla at ya boys and see some really cool cars too!!
The journey of a thousand miles begins with one step.
inspired pecan smoked pastalaya sausage. Putting them skills learned from to task!
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