Crab and Cajun Anoduille etouffee

1 packg of cajun anoduille sausage diced..(1/4'erd then sliced).... the holy trinity (1 white onion, 1 green pepper and 3 celery stalks) and 3  cloves of garlic minced...  combine ingredients and a pat of butter. saute in a pan for 10 mins.. till vegies are slightly tender.. do not brown the meat so use med/low heat.. roux: in a different pan.. under medium heat mix 4 tbs butter and 3/8 cup flour. add  flour to butter slowly. use all but 2 tblsps of  flour on med heat till brown ..15 mins or so  WARNING do not stop stirring the roux ....when carmel colored.... add to mixture in a large stock pot...add 1 can of "ro-tel"  spiced tomatoes 1 heap of cajun spice to taste and 1.5 -2 liters of water.. simmer to a boil.... add crab. I used like 2 big handfuls of meat finely gone thru for shells.. which is a lot.. so use how ever much you want... add the remainder of flour to thicken the soup ....stir till you get a bit thicker consistency.  server over rice.. add some hot sauce and pepper.... BAM! Icooklikethat

WTG, Chef!  where's the kitchen porn???  You're gonna go thru explaining the whole process, making our mouths water, and not even include a picture??

 

wow!!how did you do that!! lmao..... 

BAM! you put that in front of me and I'll eat like that!!

I'm going to make some tonight.  That looks absolutely delicious!  Thanks for the recipe bro! 

Rey

you wont be sorry... enjoy!

wow!!how did you do that!! lmao..... 

If you want to keep you pics private don't take them with you phone, I got Peeps