Friday, August 26, 2011

It's Time To Cook

Just called my favorite Seafood Market. They have crayfish tails in stock. Frozen, but beggars can't be too picky.

In a couple of hours I'll run by and get my Little Bit for the weekend. We'll hit the market, the produce stand for the trinity (onion, bell pepper and celery) then its home to quick thaw some shrimp stock. Before long the house should smell awful good. Wish you could join us.

I give you Deep South Dish's Crawfish (or Crayfish, depending on where you're located) Etouffee.


Have a great weekend.

Stephen
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6 comments:

  1. Modern Day RedneckAugust 26, 2011 at 4:40 PM

    Here a while back I made my first Crawdad (that's how we say it Texas) Etouffee. I put it over blackened catfish. Holy crap was it good.

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  2. StephenAugust 26, 2011 at 5:02 PM

    MDR, yes indeed it is. Mine's going over rice in the traditional method.

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  3. PhilAugust 26, 2011 at 10:49 PM

    Y'all talking about Crawdads?

    Lol.
    Sounds good.

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  4. StephenAugust 27, 2011 at 8:36 AM

    Bustednuckles, yes we are indeed. Crawfish, crayfish, crawdads, mudpuppies...call 'em what you will, I'll eat 'em.

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  5. 45erAugust 27, 2011 at 11:08 PM

    That makes me want to cook some up this weekend. Crawfish etouffe. Well, any kind of etouffe.

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  6. StephenAugust 28, 2011 at 9:49 AM

    45er, agree, as long as it's etouffee, either shrimp, crawfish or even a combo of both, bring it on.

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