Etouffee
We peeled all the crawfish we brought home from the boil yesterday and peeled them today. A friend here (a local) told me that Zatarain's Etouffee Base makes an excellent, fast crawfish etouffee - just follow the directions and add a pound of peeled crawfish tails.
I bear witness that this is true. It's such a little box, that I was concerned it wouldn't make much. But DH and I had enough for dinner, and oh my was it yummy. Yum yum yum. MMMMMMM. Teeny tiny little lobster tails in a spicy tomato cream sauce over rice.
We had fewer crawfish to bring home last year, but this year we peeled them faster. Maybe we're getting more efficient.
You know you're from New Orleans when: No matter where else you go in the world, you are always disappointed in the food.
I bear witness that this is true. It's such a little box, that I was concerned it wouldn't make much. But DH and I had enough for dinner, and oh my was it yummy. Yum yum yum. MMMMMMM. Teeny tiny little lobster tails in a spicy tomato cream sauce over rice.
We had fewer crawfish to bring home last year, but this year we peeled them faster. Maybe we're getting more efficient.
You know you're from New Orleans when: No matter where else you go in the world, you are always disappointed in the food.
1 Comments:
You know you're from New Orleans when you refer to the holy trinity as onions, bell peppers, and celery. Also, you drive east to get to the west bank of the Mississippi.
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