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I know it has been a while. I’ve
started back to the gym after work 4 to 5 days a week — cardio and
weights. With the combo of the gym and golf I’m hoping things will
shrink and tone up.
Also, just in case
anyone hasn’t tried it yet…Wii Fit is amazing! Yoga, strength training,
aerobics, and games. I’m having so much fun playing the games I don’t
even know I’m working out. It’s great.
I tried this Crawfish
Etouffee recipe for dinner and I think people might like it. My husband
and I loved it. I believe it’s also not too bad for the waistline.
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 cup of peanut oil
4 celery stalks finely chopped
2 large onions finely chopped
1 large or 2 small bell peppers finely chopped
4 tablespoons chopped fresh garlic
2 bay leaves
6 fresh thyme sprigs or 1/2 teaspoon of dried thyme
3 tablespoons Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne pepper)
4 cups chicken broth (I used 4 bullion cubes in 4 cups of water)
3 pounds crawfish tails no shells (frozen food area )
3 pounds 31-40 count shrimp tails no shells (frozen food area )
2 cups heavy cream
Salt and pepper to taste
Cooked brown or white rice
Scallions chopped to top off (optional)
1. Make roux by combining the butter, flour, oil in heavy pan cooking over low heat until caramel color (about 10-15 minutes).
2. Add all vegetables except scallions and cook until soft (5-7 minutes).
3. Add the bay leaves, thyme, Worcestershire sauce, red pepper.
4. Slowly pour in broth, whisking to incorporate all ingredients.
5. Cook for about 45 minutes.
6. Add crawfish tails, shrimp tails, cream.
7. Season with salt and pepper.
8. Cook another 15 minutes.
9. Serve over steamed rice.
Serves about 6-8.
Good Luck everyone.
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