INGREDIENTS

INSTRUCTIONS

Don't spare the rod on my account! Oh, sorry...wrong list. Hmmm...the
recipe. Okay, here goes. Think FireGirl's list of ingredients is correct on
her website so double check it for omissions (although she forgot that I
used some ground red savina in it...which I carried w/me on the trip;
gracias Brother Jim..). No measurements, just recollection of what I threw
in. And realize, we wanted to eat, not sit around and let stock cook down,
blah, blah...even forgot the pasta (rice is better tho...again, too
impatient) until the last minute. Consequently, it isn't traditional
really, but it wuz purty damn tasty...
Now if I had found some *crawfish* up thar...well, things woulda been
different...
Heat a stockpot on high heat (Lisa had a beautiful gas stove...hence my
excitement and agreement to cook whilst on vacation...okay, I wanted to
show off and see if I could still woo wimmenz with my culinary
skills...although I think it was the fact that I began to wash my dishes
afterwards that was "attractive"...hehe...). When very hot, add oil and
allow to heat/smoke.
Add veggies and stir. Don't let the garlic burn, but cook over the high
heat allowing them to sweat/soften. Add the herbs/spices (watch the
backlash from the savinas!), stirring/mixing well. Add the flour and mix
well. Mixture should thicken/"clump" up (you're making a roux,
essentially).
Add one can of the tomato sauce and stir well. It should darken some (the
entire mix), but again, NO burning. Turn down heat if needed. RE: if any
time during the process things begin to burn, pull it from the heat.
Stir in the stock. Mix well. Add the rest of the tomato paste. Mix well.
Let the mixture come to a boil. Dump in the shrimpies and turn down to a
simmer. Simmer for about 15 minutes and taste it frequently, adjusting
herbs, heat (chile), salt, etc.
Done.
I was satisfied with the result. Wasn't *really* hot in terms of chile, but
I wasn't sure of FireGirl's friend Lisa's chilehead rating. I think it was
just right though. Well balanced. Think I'm gonna see if I can talk the
chef at work into letting me offer crawfish etouffee as a special
tonight....and call in the 18 year old banquet manager for a nibble of my
culinary delights. She is the definition of a nubile to make a grown man
whimper like a dog (that he is..). Of course, I'll hate myself in the
morning...
Eat 'em up, yum.
Posted to CHILE-HEADS DIGEST by MachineGun <rael64@earthlink.net> on Apr
24, 1998

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