Just a FYI that I slightly updated the etoufee recipe. I cut the amount of garlic in half (smudge on my original notes) and specified how much salt, cayenne, and black pepper I use. Other than that, everything is the same.
A certified Creole coonass just trying to get by. I live in San Francisco and work as a digital plumber for the joint that runs this thing. (www.weebly.com)