To those cajun ladies who stood over a pot making roux in the days before AC.

Made up a batch of crawfish etoufee and sweated my tail off and I got AC.

Our grandmothers were made of sterner stuff.

For sure. That is my favorite Cajun dish. Eric

….. grandma in a jar lol

I'm afraid my granny would whip my tail if I used anything out of a jar, lol.

Share the recipe I'm looking for a good Étouffée recipe

What in the world is that? some spicy southern dish of some kind i'm guessin?

Actually not really that spicy, though you can adjust it if you so desire. Basically a gravy served over rice. Can use most any meat and be cajun or creole, difference being tomatoes.

Okay this one is a Ralph & Kakoos copycat recipe, IYKYK.

3/4 cup neutral tasting oil, I use peanut
1/2 heaping cup flour

1 small bell pepper diced small
1 medium to large onion diced small
1 stalk celery diced small
1/4 cup garlic minced

3 T butter
1 small can 6oz tomato paste

1 qt chicken stock

1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1 teaspoon paprika
3 dashes tabasco

24oz crawfish tail meat

Cooked rice, I prefer parboiled aka converted rice

Heat oil and add flour to make your roux stirring constantly until you have a peanut butter colored roux, darker better than light. DO NOT BURN THE ROUX

Add vegetables and stir well letting them saute about five minutes.

In a seperate pan melt butter and brown tomato paste until toasted and aromatic. Add to roux and veggies, stir well.

Add stock and spices stir well and bring to a boil then reduce and let cook for thirty minutes.

Add tail meat and cook an additional five to ten until heated through.

Adjust seasoning and serve over rice.

Same as every cajun recipe. Make a roux, add the trinity, add some kinda stock and whatever meat you want, a crapload of cajun seasoning, cook it awhile and serve over rice. lol

That's the basic but it doesn't have to have a crap ton of cajun seasoning. Matter of fact that one ain't cajun it's creole. Butter and tomatoes.