Posted on 08/04/2009 6:00:50 AM PDT by Patriot1259
This one comes to us from our next door neighbor a lifelong Louisiana boy prior to moving to Texas. You can adjust the heat on it to your liking, but be forewarned this one is rich, rich, rich. Have a medic standing by.
Send your recipes to Editor@TheCypressTimes.com for publication.
(Excerpt) Read more at thecypresstimes.com ...
So, do you work for the Food Channel? All these food posts leads one to believe you like food. By the way—welcome to FR. You’ll find it a good source for news that the MSM does not report.
Good morning....this sounds a whole lot better than the fiber bar I just consumed.....
yummy....
Sounds good I am going to give it a try only crawfish are a litle tough to get here, I think I will use lump crabmeat.
Sounds/looks like the Breakfast of Champions to me!!
Yum Yum!
I’ve never had crawfish but you’re making me hungry for it. :)
I love crawfish etouffe.
I don’t even know if some of the ingredients are even available in NE Tennessee. lol But I’d love to find out.
Check the freezer section of your grocery for crawfish tails. Sometimes you can find them there.
It sounds yummy, but with all that cooking, the shrimp and the crawfish tails will be reduced to sizes only to be seen under a microscope.
About cooking shrimp and crawfish: Shrimp and crawfish should be cooked in time terminology of “seconds” and not “minutes.”
P.S.
Thank you for the recipe. I was not being ungrateful. It was just a personal observation....And this is what exchanging recipes is all about. That is why it is fun.
Thank you again.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.