Thank you SickofGames! Everytime I make it I get rave reviews. So I thought I would share it. I got this recipe from a waitress in Lafayette Louisiana at a cajun restuarant.

You can use crawfish or shrimp on this dish. Use about 1 to 1 1/2 sticks of margarine per pound of crawfish or shrimp. Melt in large frying pan, along with 1/2 cup scallons and Creole Seasoning, season to taste,(Tony Chachere's is good (pronounced Sa Sha reys) this is your Ru. Take about 2 lbs of crawfish meat boiled or shrimp boiled and deveined add to the Ru. Bring to a low simmer. Sprinkle 2 tblsp of flour into the Ru and stir until thicken up your rue. Simmer. As the dish cools it will also thicken up. If it thickens up too much just add a small amount of water to thin it out again. Prepare rice to the specifications on the package and pour your crawfish or shrimp etouffee over the rice and serve. Enjoy!!

Just wanted to wave a hand and say hello to everyone on this site. I am kind of new have been on about a month. I find that the Friends list that most of them will not write to you first. I have to always email and say Hi how are you doing? Does anyone else have this problem?