My friend Don Lesser writes a great blog article on New Orleans cooking. After some local context, he gives good recipes for boiled shrimp, Etouffee sauce, along with chicken and sausage Etouffee, and concludes with bread pudding. I have tasted the Etouffee and it is certainly better than the packaged stuff from the various New Orleans supply houses. Why not make your own?
We have done research on location several times together, the last time in 2003. I did Gumbo and Shrimp Remoulade for Don recently in Cambridge. However, I was not quite the purist and relied on the packages I sent home from the New Orleans School of Cooking. Still, it was good.
Comments