Crawfish Etouffee is one of my fav's, but in the midwest mudbugs are only good for catfishing.
Most Cajun places WAY oversalt too and my wife can't do that, and I'm gluten intolerant.
I sauteed the trinity with a little bit of chopped bacon and later added some olive oil and a couple tbsp of butter. I just can't commit to that much oil or that much butter or that much bacon grease. The blend was good. Added a ton of paprika and black pepper and more crushed red peppers than I can share. Thickened with arrowroot.
In a separate skillet I heated a little more butter and dropped in the filets and topped with a drizzle of Etouffee and covered for a few minutes until done. I was able to keep the filets intact (mostly).
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