Day 21 – Et Tu Fey? Then Fall… or the case of the missing post…

Apparently if you make two posts in a row, you have to start a new post or the first post gets edited to be the second post… oops.

I made etouffee tonight and it turned out simply amazing.   Simply put, it is a shellfish gravy over rice.

In particular:

  • one stick of butter
  • 2 diced green peppers
  • 1 diced onion
  • 3 stalks of celery diced
  • * 2 links andouille sausage diced
  • 2 containers of chicken stock
  • 1 lb of shrimp
  • 1 lb of crawfish
  • 1 cup of flour
  • *seafood seasoning (read Old Bay)

Z has one primary rule regarding food.   It can’t look at her while she eats it.  Crawfish are ultimately problematic with this rule but I solved it by cooking the shrimp and crawfish in a separate pot with the chicken stock.

I cooked the veggies and the sausage (which is not part of the original recipe) in the butter until softened.  I added the flour to create a roux.  I added the hot stock that had been steeping the water creatures in until I had a nice, thick, flavorful gravy.   I shelled and de-veined (depooped) the critters and added the tails and shrimp meat to the finished dish as desired over rice.


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