Damn i love this stuff.

I bet that’s some count!!

Not trying to brag, but it was awesome. I added extra cayenne to make it spicy.

I had to force myself to stop eating or I would have eaten the whole pot.

My belly is full and happy!

That is awesome!

Double Awesome! crawfish in there?

We need a recipe Mr Mag

Man I love that stuff. Just fyi the in a jar made by “slap ya mama” is pretty good in a pinch but I haven’t seen it lately anywhere for sell

Man oh Man that looks good!! I love a crawfish etouffee

Yesssir!! I’ll take a double helping please.

I never really measure the ingredients but I've made this for so many years I'll give it a shot

Place a good enameled cast iron Dutch oven on the stove and preheat for at least 10 minutes on medium heat.

Start your rice. A good Basmati is what I like. My favorite is Cache River Basmati which is shorter grain and has a great texture and flavor. Sometimes I add a bay leaf to my rice pot for another layer of flavor.

Get your chefs knife out and start preparing the following while the pot is getting to temp.

3/4 c finely diced yellow onion
1/2 c finely diced bell pepper
1/2 c finely diced celery
1 tbs chopped garlic
1 Roma tomato seeded and finely diced
Sliced green onion for final garnish.

The roux. This is a quick method and will be as hot as lava so be careful.

Once the pot is fully preheated add 1/4 c vegetable oil. Preheat the oil until it is shimmering and starting to smoke. Add 4 tbls butter to oil and melt. Once melted add 1 cup sifted flour and STIR IT. If you aint constantly stirring the flour it will burn and the roux is ruined. Stir til you get a peanut butter color which will be about 5 minutes.

When your roux is ready add your trinity, garlic and tomatoes and stir for about 2-3 minutes. Add cajun seasoning and cayenne. Add chicken stock, maybe 2 cups (i don't measure, just add til i get the right consistency) about 1 tbl Worcestershire, 1 tbl Crystal hot sauce and stir well to make a thick gravy.

I use packaged crawdad tails. Dump the package into a colander in the sink and rinse well with water. Add tail meat to gravy and simmer for about 10 minutes until rice is ready.

Add rice to a plate, ladle the gravy over the rice and garnish with green onion.

Looks delicious

Hellyeah

Fine looking Etouffee there !

That looks really good!

Aah Eee

Me too and that looks really good!

Made me hungry

That looks awesome!!