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His recipe is pretty much like etouffee, just swap meats and liquids and it can go anywhere. Oh, darn it now my little brain is in over drive trying to figure out what I can make for tomorrow. LOL Just so happens we have fresh shrimps, some fresh speckled trout and more than a few oysters already shucked and needing to be used before they get old LOL... Got to love it when the family comes with care packages for the holidays. Ok they will take back deer and pork and some chicken like it or not on the chicken.... We eat so many now the adults can tell who farted by the feathers floating around the guilty party.
Plainsman wrote: I like a little sweat on the back of my haid. Juste un peu, but enough to notice.
The idea of the pie crust kinda appeals to me. I'm starting to think of all the goodies I could put in there! Thanks for the inspiration.
Think Cajun Pot Pie
I've been thinking of making a country gumbo with chicken and sausage, then when done drop biscuits on top and put in oven to cook the biscuits......but then I think about dropping spoonfuls of cornbread batter and doing the same. Decisions, decisions.
Lawd, Lawd. Make yore tongue slap out yore eye teeth.