For the ladies who missed Friday's dinner - the etouffee was wonderful. It's a classic, which originated from Paul Prudomme, at Susan's house.
We used her husband's great grandfather's black iron skillet (and a wooden spoon - don't try to make a roux without one.)
Try the recipe; it's not too hard. Susan, have you ever made the recipe using shrimp instead of crawfish?
No comments:
Post a Comment