Let’s Go Hunt 128 – Smells like Gun in Here

Intro – Sam Welcome back to another episode of Let’s Go Hunt! – Now with 100% less weeb:

Vince H, restarting construction on that ark

Mike Gonçalves, who is attending the conference of the “Part-Timers Podcast Guild”

Dave Packard, whose pumped

And 

Sam Alexander, 

Around the Campfire: We are lost.

Not much at all. Don’t burn yourself!

Eventual Ad Slot

Personal Gear Chat and Updates:

Mike

• I went on a gobble hunt

Dave

• Crawfish Etouffee
  • https://www.youtube.com/watch?v=0cd-vcgWTYg
• Colorado Primary draw results
• Getting into elk shape

Sam  

• Another long ass roadtrip and Yellerrock in the books.
• Turns out it was Memorial Day. Yeaaaaaaah. 

Vince

• Done did my controlled hunt application
• It did awesome things with my minivan

• News and World Events

Spotlighting With Dave: 

What are some other uses for thermals?

Subsonic 22LR: so  many ammo options, so what’s the difference?

What the Rut is going on here?

or

The Otter Creek Labs Polonium 30. What’s it good for?

Reviews:

Operation Shameless Bribery

Gideon Optics affiliate coupon code: MOIST

Camorado affiliate code: LETSGOHUNT

Outro – Vince

Support the sport and take a buddy hunting! If you like that buddy, tell them about our show! If you don’t, tell him his mom spearfishes for pigeon. Hit us up at lghpodcast.com.  Thanks for listening and Let’s Go Hunt! 

EMAIL: contact@lghpodcast.com

Let’s Go Hunt Archives – Firearms Radio Network

Recipes:

CRAWFISH ÉTOUFFÉE 

2 Onions

2 Sticks of Celery

1 Green Bell Pepper

1 Red Bell Pepper

1 Bunch Green Onions

4 Cloves of Garlic

2 Sticks of Butter

1 Tablespoon Cajun or Creole Seasoning 

1/4 Teaspoon Cayenne Pepper

1/4 Teaspoon of Salt

1/3 Cup of Flour

2 lbs Louisiana Crawfish

2 Cups of Hot Water (Add more if desired)

Start out by heating a Pot or Large Pan to a Medium/Low heat.

Chop the Onion, Celery, Red Bell Pepper, Green Bell Pepper, and Green Onions. 

Drop two Sticks of Butter into your hot pot and melt completely.

Add the chopped vegetables to the pot and raise burner to a medium.

Add the Cajun Seasoning, Cayenne Pepper, and Salt.

Sauté for about 20 minutes. 

Meanwhile chop the four cloves of Garlic. 

After 20 minuets of sautéing, add the garlic and sauté for another 10 minutes. 

After 10 more minuets of sautéing, push the vegetables to one side of the pot, add the 1/3 cup of flour and blend into the butter. Once the flour is mixed in well, stir everything altogether. 

Sauté for another 30 minutes. Be very cautious during this time. If fire seems a little high, lower it. 

Around this time you want to begin cooking some rice. 

With about 3 minutes left of sautéing, begin heating 2 cups of water in the microwave. 

Add a little bit of the hot water to the pot, and stir until it’s a creamy mixture. 

Add the Crawfish and rest of the hot water to the pot. Blend evenly. 

Raise the heat to where you see a slight boil.

Cover, and lower to a simmering heat. Cook for about 15-20 minutes. 

If you feel as though you would like a thinner sauce, just add a little more water. However, taste to see if you need more seasoning.

Enjoy Dat!