Lately, I’ve gotten lots of questions from folks outside of Louisiana who want to know more about the restaurant scene in South Louisiana. Well, I could write volumes on the subject and still not cover it all. The pages of Acadiana Table are a good start, but I have a continually growing backlog of eclectic,…
Crawfish Étouffée
Just think of it: Fresh Louisiana crawfish tail meat swimming in a lightly thickened butter sauce infused with spices and aromatics over a mound of white rice. This is the purest expression of Cajun cooking I know and love. It’s that time of year, and in case you missed it, here is my recipe. But…