In this drawing is an onion, a wooden cutting board, my favorite cooking tool (Cuisinart food processor), and some of the ingredients for one of our favorite recipes.
Crawfish Etoufee over Polenta
Saute' chopped onions and celery in olive oil.
Add 2 lbs. crawfish tails and a little minced garlic.
Add a splash of vermouth.
Add 2 cans diced tomatoes.
Simmer on med heat for 15 to 20 minutes.
Add salt and pepper to taste.
Server over broiled round slices of polenta.