Crawfish Etouffee — Edible Aria
Étouffée is a Cajun/Creole dish of crawfish, crab or shrimp smothered in a roux-thickened sauce of celery, onions and bell peppers with garlic, spices and a little sherry. In New Orleans, étouffée is commonly served with jasmine or basmati rice.. (recipe adapted from Emeril Lagasse and others) Serves 2 1/2 stick unsalted, pastured butter 1 … Continue reading Crawfish Etouffee