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Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Southern Louisiana held the promise of experiences beyond the usual tourist trail, and we were soon immersed in a world of historical intrigue, ancient waterways, crawfish farms and fabulous food ...
Étouffée or etouffee (French:, English: / ˌ eɪ t uː ˈ f eɪ / AY-too-FAY) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice.The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal ...
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
6. Eggs Benedict With Crawfish. On its own, eggs Benedict isn't a Southern breakfast. But add crawfish — and, in the case of this recipe, crawfish hollandaise — and you have a decidedly ...
Justin Wilson's Cajun Fables (1982) The Justin Wilson Gourmet and Gourmand Cookbook (1984) More Cajun Humor (1984) Justin Wilson's Outdoor Cooking with Inside Help (1986) Justin Wilson's Homegrown Louisiana Cookin' (1990) Justin Wilson Looking Back: A Cajun Cookbook (1997) Justin Wilson's Easy Cookin': 150 Rib-Tickling Recipes for Good Eating ...
Its menu includes red beans and rice, crawfish etouffee and po'boys galore. Details: Marilynn's Place, 4041 Fern Avenue, Shreveport. 318-868-3004, marilynns-place.com . Herby-K's
Louisiana-style crawfish boil. The crawfish boil is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. Although potatoes, onions and corn are the most popular of the boil sides, many boils include peppers, mushrooms, celery, ravioli, whole garlic cloves and sweet potatoes.