Etouffee a la Dave

Two tablespoons butter, two tablespoons flour. Roux it to it.

While you stir, stir, stir, rough chop three cloves of galique-brand garlic, two medium shallots, and a pound of the zoo-keeny.

When that roux is peanut butter color, or you get tired of stirring and you're all "two bees in a bucket," add in a cup of clam juice and enough white wine to make a thick gravy-type fluid.

Into that delicious concoction throw a can of organic fire-roasted diced tomatoes and chipotle-flavored diced tomatoes. Bubbly, stirry, bubbly, stirry.

Get those veggies in the soup. Salt, pepper, cayenne. Lower the heat.

While that bubbles away get two cups of sushi rice ready. Or whatever rice. I don't care. Use a non-stick pan, that's all I care about. Cook the rice.

Remember when you bought that pound of white fish earlier? Cod, halibut, snapper, tilapia - as long as it's wild-caught in the U.S. of A. Rinse it, dry it on some paper towels. Hit it with some salt, pepper, Old Bay.

When the rice is ready, put it in a bowl. Put some sort of cover on top of the bowl. I use a plate, you don't have to. Wipe out the pan, heat it back up, drizzle in some oil. Give the fish a couple of minutes on both sides until it's good.

Plate, rice, etouffee, fish. Pour yourself a glass of that wine you were using earlier. Pour one for your significant other. Eat. Tell each other how much you love each other.