Since y’all want recipes…

Crawfish Etouffee-

• 4 pounds cleaned crawfish tails
• 1/2 pound butter
• 2 cups chopped onion
• 1 cup chopped celery
• 2 cups chopped bell peppers
• 4 cloves smashed garlic
• 4 bay leaves
• 2 cups chopped green onions
• 1 cup chopped parsley
• 2 cups flour
• 2 quarts stock or water
• 2 Tbsp Tony Chachere seasoning
• salt and cayenne pepper to taste
• Tabasco to taste
• 6 cups white rice

Cook onion, bell pepper, celery in skillet with butter until onions are translucent with cajun seasoning. Add crawfish until cooked through (don’t over cook, they get tough).

Mix flour into stock until completely mixed/smooth. Add bay leaves, green onion, parsley. Bring to boil, then simmer for appx 15 minutes while you do the rice.

Season to taste with salt, pepper, Tabasco.

Maque Chou-

• 6 ears corn, husked and cleaned (or cheat and use 4 cans DRAINED canned corn)
• 8 strips crisply cooked bacon, crumbled
• add to get 2 tablespoons bacon grease in skillet
• 1 large onion, thinly sliced/chopped
• 1 cup chopped bell pepper
• 1 chopped large fresh tomato
• 1/2 cup milk
• salt/pepper to taste
• 1/2 tsp cayenne pepper
• ¼ cup chopped green onions

Cook bacon crispy, crumble, set aside. Cook onion, bell pepper until translucent. Add corn, seasoning, tomato, bacon, and milk to pan. DO NOT BRING TO BOIL! Heat over medium/medium low heat for 10-15 minutes. Add salt/pepper to taste. Just prior to serving, add green onion tops.