Easter Etouffee...

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The beauty of it is that just like gumbo, you can make it with other protein.
That's why I considered it , and agree . Being in Missouri , I never ate seafood growing up . Now Missouri has a shrimp farm presence just 30 minutes west of me . indaswamp indaswamp one thing that caught my attention with this , is I made sausage the other day . All the normal for us , but I wanted to try something different . So I made 2 pounds of " Old Bay " sausage . Nothing else used but Old Bay seasoning at 1 TBL per pound of grind . All pork butt . Uncured , grilled fresh . It surprised me how really good it was . That dish you posted would be great as is , with a link of this sausage laid right on top .
 
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