Sunday, February 7, 2010

Crawfish Etouffee

Add a roux (dark please) onions, garlic, celery and green pepper and the feast is on. Of course this gentleman prefers his raw, but in honor of the Saint's victory tonight I thought I'd fancy it up a bit.

This is the brown trout that I was imagining in my post of last week. Like the cutthroat in that posting, I was going to add a fly to this one, but the mud bug seemed a better choice.