Mardi Gras Dinnah Is Served

Tonight I enjoy leftovers. Tasty and spicy all at once.

Gotta admit that when the frozen crawfish tails arrived from FreshDirect, I was a little concerned about whether or not my Etouffee would come to fruition. As pictured above, the crawfish arrived as a rock-solid frozen brick. (Yes, I did chuck the whole Shrimp Monica idea, at BunnyFace's suggestion.)

Happily, a day in the fridge did the trick, and after loads of chopping and sauteeing Crawfish Etouffee was born. Not quite up to Cajun Boy's standard, but not bad nonetheless. Still, I kinda want to grill Cajun Boy about the recipe he shared on the site many moons ago. Thinking that some sort of "special ingredient" has been kept on the hush-hush.

We'll just have to see about that.

On the other hand, the Pecan Pie was a miracle in a crust. Below, you'll see it in its nascent form in my oven.

You know it's good when folks line up for seconds, after heaping plates of Crab Ravigote over Cold-Poached Asparagus and Crawfish Etouffee served with rice.

And you know it's great when I sneak a slice back into the fridge for safekeeping.

Hmm...Thinking it's time for dessert!