re: New guy here with some pictures (new pics on page 3)

It was way better than any normal king cake I've ever had.

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helluva cinnamon roll right there

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Probably closer to this.

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SlowFloPro will love this.

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Most definitely.

Very nice.

I'd love to take credit but that wasn't mine. Glad you got to experience one though, they certainly are awesome.

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Did you go into a diabetic coma after you ate it?

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Funny you should mention..my boss, who is diabetic, had a little bit and nearly did

As promised..some pictures of my crawfish etouffee pizza. Before I do though gotta give some credit to Gris Gris for the etouffee recipe I used. Based it off of an old thread where she posted hers.

To start though, the homemade pizza dough. Just a simple dough. I'd be happy to share the recipe.

Started with some dry active yeast, sugar, water and flour and let the yeast do its thing.


Added more flour until it came together as a sticky dough and kneaded it on a floured surface for 10 minutes.


Rolled it into a ball and placed in an oiled bowl and left it to rise for a couple hours




Next was onto the crawfish. Bought 4 lbs of boiled and was lucky enough to have my girlfriend peel them for me. Saved the fat and shells.


Put the shells, trinity, thyme, parsley, lemon slices and garlic into a pot and filled with water to make a crawfish stock.


Liquid gold


Now onto the etouffe itself. Started with a stick of butter and some trinity and garlic

Once translucent I added in the crawfish fat and the crawfish stock


Next I added in the crawfish..which I'm just now realizing I forgot to photograph..oops

I chopped up some smoked sausage and rendered the fat out


Putting it together..rolled out dough, topped with the etouffee, sliced mozzarella, chopped parsley and green onions, sausage, and finished with some lemon juice.


Baked at 450 (shoulda gone a little bit hotter) for 15 minutes or so. I wasn't keeping track of time very well, instead I was looking at it and keeping an eye on the crust.


I made a second one also, which I think looked even better, but neglected to take a pic. Ah well.

I would put a serious hurtin' on that pizza, holy hell.

please post Gris Gris Etouffee-

Gris Gris' recipe

The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe

Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.

Looks great