As we recover from Fat Tuesday and head into Lent, you might be craving the flavors of the bayou.
But you don't have to travel far for some New Orleans-style food -- chefs at Emeril's Orlando at Universal Orlando have you covered, where they've perfected a recipe for crawfish etouffee.
"It's a Creole-cooking technique -- creole and cajun. It means 'smothered,' says Chef Doug Braselmen of Emeril's Orlando.
Start by making a roux with oil, flour and butter. Once it starts getting a brown color, it's veggie time.
"We'll start with the onions. ... and this is the Holy Trinity: That's 50 percent onions, 25 percent celery, 25 percent green bell peppers," Braselmen says.
Then add garlic and sea salt, making sure you're re-seasoning throughout.
You want it to clump.
Try not to brown the veggies. They should be glassy at this point, so add shrimp or crawfish stock. Other flavor-enhancers are a bay leaf and Cayenne pepper.
Make sure you "cook out" the flour so it doesn't take over the flavor.
Emeril's twist is to swith up the rice with Anson Mills rice grits. It has more grit texture then grainy rice.
After about an hour, add green onions, cherry tomatoes, parsley and boiled crawfish tails.
The Mardi Gras festivities at Universal Studios Florida last through April 16.