Almost forgot.

Danny, my man. Don't just say you cooked your gumbo, give us your secret recipe dude!! I'll whip that up in a heartbeat.

For years we did a gig at the Long Beach Marina for a superior court judge who's from Louisiana. He would fly in all the stuff including about 50 pounds of crayfish and he'd put on a true Louisiana feast for 30-40 people. I noticed he had a big boiler like 20 gallons maybe and all the spices and potatos were in some bags hanging in the water with the crayfish. He had all kinds of stuff, greens, cornbread, gumbo, chicken the whole thing including a couple of good ole boys who knew how to cook it.

One thing missing was shrimp etouffee. I never heard of that until I visited Nawleans some years ago. It seems everybody had their own version of that and I loved them all.

Do you have a personal recipe for that?

Bob

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