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We’ve been to the Swamp…

November 21, 2009

Don’t you just love football season…when the air is crisp and nachos and cheese runneth over.

This was the Florida-Vanderbilt game.

No surprise who won!

We went with our friends Lyndi and Kevin.  Lyndi is the biggest Florida fan we know, if you can imagine that!

Here’s an ideal during football season that goes beyond nachos.

Plan a football themed dinner party.  We had Lyndi and Kevin over for dinner for the Florida-LSU game and made them eat grilled possum and nutria.  Just kidding…we had Crawfish Etouffe and Beignets (New Orleans’ famous french donuts).


Crawfish Etouffee (I will try not to butcher the Cajun recipe and hurt their pride at the same time…We love the people of Louisiana!!)

2 stalks of celery, cut lengthwise in4 and diced

1 red pepper, diced

1 small onion, diced

1 package frozen precooked crawfish (or fresh if you are lucky enough, can be found in Super Walmart, at least in the South)

1 can diced tomatoes

1 cup water

3 tbsp salted butter or oil

3 tbsp flour

Creole seasoning like Tony Chatcheres.


1.  Melt butter in large frying pan on low.  Add flour and stir until desired color.  (The key to making anything Cajun is the roux.  The longer you cook it and the darker it becomes, the darker your etouffe is.  I usually make it until it looks peanut butter colored.

2.  Add diced vegetables and saute until tender.

3.  Add drained crawfish and can of diced tomatoes with sauce and a heck of a lot of creole seasoning. Cook 15 minutes.

4.  Serve over hot cooked rice.

Wish I could give you the recipe for beignets too, but you will have to settle for a picture.  It isn’t a secret or anything…I used a boxed mix.  Shhhhh don’t tell!


One Comment leave one →
  1. November 22, 2009 4:19 am

    CO! Look at your bangs and glasses! I love the look!

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