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I have not made shrimp or crayfish etoufee in years, about the time a few local shops stopped stocking crystal  Going on a quest for the one true sauce and whipping up another batch before Thanksgiving. I should probably make my first gumbo before Christmas while I am at it.
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Nov 10, 2013 15:58
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| # ¿ May 2, 2024 05:21 |
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Had some extra cash on my last shopping trip And splurged on some sausage and shrimp. Jumbalaya will be happening this week. And I have seasoned crawfish shells in the freezer to stock-ify and mate with chicken in an étouffée later. Time to get back into roux-crazed Cajun dishes. Sadly, wild crawfish are not as prominent in the streams and lakes here as they once were and the little buggers are spendy to buy. But lobster is regularly on sale as cheap/cheaper than sale haddock, so I am going to make some Down East gumbo/étouffée and make no apologies. Comedy option: throw a dinner party with this stuff, sell a rifle to help fund a Cajun accordion, arrange some French-Canadian folk tunes for it, and have possibly the best party ever.
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Jan 20, 2014 16:00
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