Hi Folks! It's been about 2 years but I thought it about time for me to return to the list (more free time lately!). Hope neither the people nor the tone have changed too much! I'm attaching a recipe from my old website as a greeting: Crawfish Etouffee INGREDIENTS: 2 sticks butter 1/3 cup Flour 2 small Yellow Onions, chopped fine 1/3 cup Bell Pepper, chopped fine 1/2 cup Celery, chopped fine 1 clove Garlic, chopped fine 2 Tbsp Louisiana Hot Sauce 1 tspn salt 3 tspn Paprika 1 tspn Cayenne Pepper 1 tspn Black Pepper 1/2 tspn White Pepper 1/2 cup White Wine 3 cups Chicken Broth 2 lbs Crawfish Tails 1 bunch Green Onions, chopped Parsley & Yellow Bell to garnish METHOD: Combine 1 stick of butter and flour in a heavy skillet, stir briskly over medium heat until light brown, and don't scorch the roux! Cover & set aside. Combine 1 stick butter, onion, bell pepper, celery, and garlic in a large saucepan. Cook over medium-high heat until the onions are clear, tossing frequently. Add the hot sauce, salt, paprika, 3 peppers, and wine and stir together. Add the chicken broth, bring to boil and let everything cook together for about 5 minutes. Add the roux slowly over a whisk and reduce the heat just enough to maintain a slow boil. Stir in the crawfish tails and green onions, cover and let cook about 5 minutes. Serve the etouffee across rice with a parsley sprig and a sprinkle of diced yellow bell pepper. mailto:datadog@integrityonline10.com <color><param>8080,0000,8080</param> Why do fools fall in love? To reproduce and outnumber us. </color>