Well, I'm late to this party but this posting is a tutorial in itself for sure. I'm a big fan of the crawdad myself and love a good Etouffee, even using shrimp which is more readily available up here in the PNW. I feel very fortunate to have been able to visit New Orleans on 4 occasions for vacations, allowing me to just scratch the surface of the food scene. Great posting Kevin.....you are stimulating many others to try their hand at cookin' Cajun......regards, Willie