Brad Aucoin used to do crawfish boils for his New Braunfels-area friends, who told him his crawfish is a step above the rest. They told him they want a place in town that just does crawfish — and does it right. Brad took that to heart and opened Comal Crawfish Company less than a year ago. 2016 will be his first full season. Like any good chef, Aucoin believes his crawfish craft is the best in the area, and we’re not going to argue with him — because he’s right. Aucoin tweaked his recipe slightly since last year and it’s somehow even better. While he didn’t make any major changes, a little more spice and flavor means his crawfish are seasoned to perfection. We won’t look down on you if you just eat the tail meat and don’t suck the head, but if you want to experience all that flavor, that’s the way to do it. At Comal Crawfish Company you have options to build your platter how you see fit. We went with a couple pounds of crawfish, some snow crab (we have king crab, too), shrimp, potato and corn. The crawfish was what you’d expect from a place with the crustacean in its name: absolutely fantastic, and priced considerably lower than any other seafood restaurant. The crab is cooked to perfection and is a great alternative for those who aren’t big on crawfish. It’s also a great complement to the crawfish for those who like it all. The shrimp is the same way. Bursting with flavor, well-cooked, but still juicy and tender, the shrimp can be a meal in itself or an add-on.