Seafood Étouffée

Guitar Tricks Moderator
Joined: 07/05/00
Posts: 2,907
Check out this dish I just made:

Mostly, I followed this* recipe but instead substituted 2.5 lbs of shrimp (as you can very rarely get crawfish up here) and threw in some shredded crab meat I stumbled across at the store. I also tossed in way more cayenne pepper than that site asks for and a little white wine, but would have used red if we had any.

We decided to serve it on rice but it would do fine with soup crackers or on it's own.

Regardless, my stomach hasn't been this happy in a LONG time.

*By the way, if you ever find yourself in South Louisiana, you owe it to yourself to stop by this place and get yourself some grub. OUTSTANDING food. It's a little on the expensive side, but they give you enormous servings, so it balances out.
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