The Procrastinator

Welcome to the procrastinator's anonymous club! This club will accept anyone who is willing to make an excuse. It only takes one - that will do.
Quitting even before you get started will put you in the leadership positions of the procrastinators anonymous club - guaranteed a promotion! Now, before you think I'm just being sarcastic (maybe a little), it's time to do a little reality check - before we go any further. These three questions need to be asked to get you thinking...
· Is anything worthwhile ever accomplished without real effort?
· What are you teaching to those around you (i.e. - children, teens, friends, etc.), by your lack of action?
· What do you want to be proud of, as to accomplishments, at the end of your life?
Knowing how to get motivated can be a little difficult, at times, for all of us. And, yes, all of us face joining that same club, procrastinators anonymous, when it comes to some things in our lives, too. In order to cancel our enrollment, it will take some real action, though (sorry, the mere thought does not count).
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And this one is for El Marcos...

At long last: Boudreaux's Crawfish Etouffee

5 large onions, diced
3 cloves garlic, finely chopped
1 bell pepper, finely chopped
1/2 cup parsley, chopped (sub: cilantro)
1 pound butter
1/2 teaspoon of paprika, smoked preferably
2 teaspoons of lime juice
1 tablespoon of worcester sauce
1 splash of liquid smoke, hickory flavor
1 can cream of celery soup (sub: cream of mushroom)
1 can cream of shrimp soup (to replace crawfish "fat" which is no longer sold)
5 pounds Louisiana crawfish tails, peeled
Creole seasoning (recommended: Tony Chachere Original Creole Seasoning or Emeril's Bayou Blast)
Cooked white rice (4 cups dried long grain rice, use chicken stock, white wine and carrot juice as rice's liquid)

In a magnalite pot or a pot with a thick bottom, saute onions and garlic in margarine over medium to medium low heat until onions are transparent. Add cream of celery and cream of shrimp soups and cook for 15 minutes over medium heat. Stir as needed to eliminate sticking. Stir in crawfish tails and continue to cook over medium heat. Add Creole seasoning to taste. Stir often to mix ingredients and to keep from sticking to pan. Simmer for 20-30 minutes. Thin with a little water if etouffee is too thick. Serve in a plate over white rice. Etouffee also freezes well.

Prep Time: 1 hour
Yield: 10 plus servings

Laissez Le Bon Temps Rouler !!