This week's recipe

Here is the dish that Chris and Judy Louras brought to share at the wedding. I'm sorry to say we didn't get a chance to taste this either, but we are thinking it sounds pretty wonderful and are hoping to have a second chance at trying it.....hint, hint.

Crawfish/Shrimp Etouffee Recipe

1 pound shrimp (cut in half) or crawfish tails

1 stick butter

1 large onion, diced (heaping cup)

1/2 cup celery, diced

3/4 cup green bell pepper, diced

1/4 cup red bell pepper, diced

2 large cloves garlic, minced

1 bay leaf

1/2 cup K.A. A.P Flour, *toasted

3 cups *crawfish/lobster stock/veggie broth

( i.e. 2 cups lobster stock + 1 cup veggie broth)

1 teaspoon parsley

1 teaspoon thyme (if ground, then less!)

1 tablespoon tomato paste

2 tablespoons seafood hot sauce (greene’s of vt texas chipotle)

2 tablespoons chipotle hot sauce (sting ray)

1 teaspoon lemon

Saute onion, celery, bell peppers, garlic and bay leaf in butter in Dutch

oven until onion translucent.

Whisk in flour and stir/scrape constantly for 5 minutes on medium+. This

is a white roux.

Slowly add most of crawfish/lobster stock/broth mix and bring to boil for

5 minutes.

Add parsley, thyme, seafood sauce, chipotle sauce, lemon and tomato paste

Simmer for 15 minutes, do not boil, stir about every five minutes.

Mixture should have a sauce-like consistency, add a little stock if

necessary, but don't over thin.

Add crawfish tails/shrimp and cook 10 minutes. Crawfish tails are precooked.

* Stock can be made by boiling lobster bodies (w/liver), or crawfish heads

and/or shells.

* Toast the flour in a cast iron pan, over medium heat. Keep the flour

moving. This isn't something that can be left alone, the flour can burn

quickly. You’re looking for a med. brown - darkish brown color.