Etouffee

He is the real deal. 

His blood runs purple and gold.

 He is Cajun through and through.

He walks the walk and talks the talk.

But the morning he brought me crawfish etouffee,

 Pat got elevated to sainthood.

The job site was shut down because of the extreme cold

Today's high temperature was -10

(minus ten)

and the real feel or wind chill was -40

(that is minus forty).

and the two inspectors came in with

shrimp

from Pat's last trip to Louisiana.

Since you can't work,

can we please have etouffee lessons?

So we rolled up our sleeves and got to work.

The recipe is Pat's mother's recipe

tried and true

He said that I can share it with you.

For every one pound of shrimp or crawfish:

1 stick of butter

1 medium onion

1/2 bell pepper

1 tsp. flour

1 Tbs. tamato  TOMATO paste

3/4 cup water

Cajun seasoning to taste

Step One:

 melt the

butter

Add onion and bell pepper

Cook 1/2 hour

Step Two:

Add water, flour, and tomato paste

Cook 1/2 hour stirring often

Step Three:

Add seafood and seasoning (to suit your taste)

Cook 1/2 hour

Serve over rice

This is absolutely the best etouffee

I have ever eaten.

The BEST!

What a great way to spend a bad weather day!

A million thanks, Pat!