An Excuse To Cook Seafood, The Neigbor's Birthday, and It's Mardi Gras Time Again!
I absolutely love the seafood. I know, that's a little strange coming from someone who is from a landlocked state. That means I'm always looking for any excuse to cook seafood. Well, it's almost Mardi Gras time again and that seems like a great excuse to me. Okay, so crawfish aren't technically seafood, but I don't care. So enjoy crab cakes with spicy remoulade sauce, try some crawfish etouffee (you won't be sorry!), or something completely different!
Crawfish Etouffee
I absolutely love crawfish etouffe. The Picky Eater is a little more on the fence about it. Luckily, we have a neighbor who requests it every year for her birthday. No other presents, just crawfish etouffee over grouper on a bed of rice (as pictured here).
This is a rich, hardy sauce/gravy/stew/chowder (the line is a little blurry here) that works as a topping for other fish (or steaks, yes you can do that - and you should), or on simply over rice. It's got just a little kick of heat that just gives it flavor and doesn't blow you out with heat. Then you've got the earthiness of the the crawfish tails and the nice freshness of all those vegetables in there.
Get The Recipe
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