etouffee starts with a nice brown roux:

http://www.siloutdoors.com/imagehosting/39549b03d638e9f1.jpg

so you end up with:
Crawdad Etouffee

http://www.siloutdoors.com/imagehosting/39549b03a2ea662b.jpg

Shrimp Etouffee

http://www.siloutdoors.com/imagehosting/39549b03a2c185f3.jpg

Pretty, pretty, pretty: I would love to try yours sometime. I caught sooo many crawdads that I have about 20 ibs of tail meat in the freezer. Everyone loves etouffee! give me some rice, some boudin, and an ice cold milwalkee's best and I am in heaven

We need to get together for a cookin afternoon and swill some moonbeams as well.

You're making me hungry there DDave. I love etouffee, and especially with crawdads.

ah ya, da crawdad 'toofe' is m-m-m-m goooood!

do you use the head juice in your roux Dave?

I used to have a friend from n'orleans that cooked us some crawfish ettouffe and dirty rice, he said the secret to the ettouffe was using the head juice, SQUEEEEEEEEEEEZE them til all the juice come outta dare.

You are my hero!

This makes me so hungry. My lil girl was begging me all day for crawfish. I told her we had to wait til her daddy got paid this weekend and she said... we don't have to go buy some. Get ta cookin' momma!

Poor thing, if she only knew that I have no idea how to begin cookin' crawdads in any shape or form.

It's not hard. Use em like you would shrimp. I've got some etouffee recipes as well as gumbo and jambalaya recipes. DDave cooks just about anything. I try to keep up with him.

I have to confess that I didn't use the head juice in my roux cuz I cheated and bought my tails. ( Is it illegal for me to buy tail?..LOL) In all my etouffee ramblings, I'm told that crawdad fat makes the best roux and it is majorly hard to find... even in LA. I didn't even know a crawdad had fat. I ususally make my roux w/ bacon grease and a spot of oil if I need filler. This time I sued butter and bacon grease. I also once again learned my roux cooking lesson...keep a durn shirt on and stir carefully. I've got some prettty tender burns from the lava hot roux splashing on both hands and my chest. Lots of ice water hand dipping yesterday afternoon. Both batches turned out pretty good. I didn't spice it up as much as like due to the fam but I can load 'er up w/that red juice called Crystal. I noticed the other day that Tom's here in Freeburg had nice big bugs for $19.99 for a 5# bag. It's a kind that I have bought before and they were real good. We'll see how the folks down south lke it tonite. Etouffee and frosty lager treats amplified with a bit of the Turkey and some new shots I made called Liquid Cocaine. Bwaaahaaa ...look out Saturday morning.

Dear Dave- I would love for use to meet up at the club one night and make some etouffee, I am making a fresh batch of boudin next week. Moon beams will be required. I do insist on you wearing a shirt however!

Just for you Big Pappy -
Boudin Junkie (http://gardenandgun.com/article/adventures-boudin-junkie)

Cool thanks gretchen. I started making it three years ago and I am just starting to get the taste I am looking for. Perhaps in another three I'll have it right!

That was pretty cool and makes me hungry. Is that how you make 'em BP? and why is a shirt necesssary between friends???...LOL

Cool thanks gretchen. I started making it three years ago and I am just starting to get the taste I am looking for. Perhaps in another three I'll have it right!

Ahhh but the fun and the good tastin trials until you get it exactly how you want it :)

Looks delicious!!!

Yeah dave, Hardest part is finding fresh hog liver- perhaps bob and the guys could help out with that! It is pretty easy to make. The hardest part is getting my texture right.

I might be able to hook you up by the weekend. If I can..how much you want?

Sorry dave. Looking for about 10 ilbs!