Casian Crawfish Debuts Ridiculously Spicy Mudbugs | Eater Houston

"Crawfish season offerings include a Vietnamese-style, extra-hot preparation that swaps the usual cayenne for Carolina Reaper pepper, producing a spice blend rated at about 2.2 million Scoville units and billed as the city’s spiciest. The dish is offered as a timed eating challenge: diners receive two pounds of the Carolina Reaper-spiked crawfish, a glass of water, and 15 minutes to eat the pile and suck the heads, then must endure a 10-minute “burn time” to earn a t-shirt plus a refund for the two pounds and the additional $10 charge for the Reaper spice. A milder butter-garlic-cayenne sauce remains available for those who prefer less heat." - Amy McCarthy