In 1990 a client took me to a Cajun restaurant called Ralph and Kacoos. Amazing food and generous portions. This was the cup of stew. Very similar to crayfish etouffee. The secret of Cajun cooking, as I learned from Chef Joe at the New Orleans School of Cooking, is trinity, which is mixture of onion, celery and bell pepper. Plus a brown roux, which is the peanut colored combo of browned butter and flour. The white rice on top is a great touch. Shout out to the manager Justin.