"FloridaCajun" > wrote in message
...
>I hope these links show up correctly...but who knows.
>
> Last night between fighting with NIN and trying to watch American Idol ,
> I got the hungrys, so I decided to make some Crawfish Etouffee.
>
> The roux started with about 1/3 cup each of flour and vegetable oil. Then
> I added chopped onions, garlic and green peppers:
>
> http://i16.tinypic.com/4vraddd.jpg
>
> After the roux and vegetables were done, I added about a cup of water and
> let it cook for about 45 minutes. Most often I add some kind of seafood
> stock, but I didn't have any.
>
> While the roux was browning, I chopped up a little parsley and thyme
> (thyme isn't exactly traditional but I like it) to sprinkle on the
> finished dish:
>
> http://i14.tinypic.com/61uq9oo.jpg
>
> The frozen crawfish tails were sauteed in butter with green onions:
>
> http://i11.tinypic.com/632xgk5.jpg
>
> This is the finished etouffee:
>
> http://i18.tinypic.com/6hcoy2f.jpg
>
> And this is the plated dish:
>
> http://i12.tinypic.com/6ccynux.jpg
>
> If anyone wants an actual recipe, I'd be happy to post it.
>
> Robert
>


Damn that looks good Robert. It has been awhile since I had it too. Perhaps
if I can find some crawfish here in Kentucky I'll give it a try. Boy do I
miss the mudbugs.


--

Joe Cilinceon