Check this one out, it sounds really good. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32194,00.html
I had actually never heard of Bacon Buns before and so I looked them up. I love Emerils cooking so if he thinks these things are good then I'm sure I would love them. Im going to have to give this recipe a try but Ill make a whole wheat version. By the way if you havent tried Emerils recipe for Crawfish Etouffee youve got to do yourself a favor and give it a try. My mother is full blooded Cajun and this is better than her recipe. Crawfish Etouffee Recipe courtesy Emeril Lagasse, 2003 1 stick unsalted butter 2 tablespoons all-purpose flour 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped green bell peppers 1/4 cup chopped green onions 1 tablespoon minced garlic 2 bay leaves 1 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons dry sherry 1 1/2 cups shrimp stock or water 1 pound crawfish tails 2 teaspoons fresh lemon juice 3 tablespoons chopped fresh parsley leaves, plus more for garnish Cooked long grain white rice, accompaniment In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes. Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice. Stir in the parsley and remove from the heat. Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.