2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Scott LONG’s
Crawfish Étouffée

Getting StartedAlmost done.


1/4 pound of butter (1 stick)
1/2 cup flour
1 large onion, chopped
1 small green bell pepper, chopped

1 small red bell pepper, chopped
2 stalks celery, chopped
1/2 cup diced tomatoes
1 bunch green onions, chopped
1/2 cup chopped parsley
4 cups chicken stock (or water)
1/2 cup tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
3 cloves garlic, chopped

2 teaspoons salt
1 teaspoon Tony Chachere's seasoning

1 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for added heat)
2 bay leaves
salt & pepper to taste
1-2 pounds crawfish tails
hot, cooked rice




Melt the butter in a large, heavy skillet or pot over medium heat. Add the onions, bell peppers, celery, tomatoes, garlic and bay leaves. Sauté for 6-8 minutes or until vegetables are wilted. Add tomato sauce and stir. Whisk in flour, stirring constantly, to achieve a blond roux. Slowly stir in the chicken stock or water until a sauce-like consistency is achieved, then add the Worcestershire, Tabasco, salt, pepper, Tony Chachere's and about 3/4 of the green onions. Bring to a boil over high heat, reduce the heat to medium and simmer for 30 minutes, stirring occasionally (sauce will reduce and become very thick. If needed, you can add water or stock to maintain desired consistency.) Stir in the crawfish, bring to a gentle simmer and cook for five minutes, stirring often. Add the chopped parsley. Cook for another five minutes, then taste and add salt and/or pepper, if desired. Remove from the heat and discard the bay leaves. Serve over hot, fluffy rice and garnish with the remaining green onions.





Bon appétit!

Scott Long





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