My friend Cecelia told me about this place in Alexandria called RT's. She loves their crab cakes but the real deal there is their cajun cookin'. I'm not gonna lie - the ambiance isn't much - but the food is super tasty. It was at RT's that I had etouffe for the first time. I have been missing out all these years!! It's no surprise that I like it given how much I like jumbalaya but man, oh man, is it guuuud.
We went to RT's a couple of weeks ago and I asked my husband if he thought it would be hard to make. He didn't think so - it was just getting the rue right and then adding everything else. I found this easy, online tutorial here and decided to give it a whirl. You should try it too! It definitely helped break me out of the Monday blues. I put on some jazz, sipped some wine, and set a candlelit dinner with fresh flowers for me and the hubs and set to choppin' and cookin'.
In an effort to use up an abundance of tomatoes, I used a beautiful heirloom one from our garden for this. Mmmmmhmmmm.
My favorite part of the video instruction was when he talks about how Cajun folks equate making a rue to religion - it's that serious. Hence, rue-ligion. It isn't as easy as he makes it look. Note: I have never been one for exact measurements in recipes (probably why I don't like baking) so you should probably not take my lead and do exactly as he says and does. I might have gone a little heavy on the flour which caused me to add more butter and so on and so forth...Anyway, I finally got it to look pretty good:
Sautee them veggies in the rue: