would love to see a debate tonight

[Noble Dreg]

Aye Morgan, there is little meat to be had but the real question is which do you prefer the tast of?  Mudbugs from Alaska or Delaware?







Jok'n, just Jok'n!  Please forgive.

[Noble Dreg]

O.K., now I gotta have it!!!  Found this one at http://www.gumbopages.com/food/seafood/etouffee-perry.html

I'm think'n I need to start a Minnesota gumbo pot-luck!  (hey Mod's, can we change the thread title to "Who loves Gumbo"?)


1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell. Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook till ready.
Note: Some directions and amounts are intentionally vague ... use the challenge.

Yield: Meal for 4 men or 6 pansies.

[Captain Jack Wolfe]

If you're careful with the heat, you can turn that roux a really pretty light chestnut colour.  Should take about a beer (in you) to cook right.  It'll make the gumbo taste just that much better!