Nice presentation! Never thought of placing rice like that in the center of a bowl.
Thank you! I stole the idea from Chef Jean Pierre on Youtube. This is his recipe.
Serious question. Isn’t etouffee always a creole/cajun dish? Or are there other variants?
Looks absolutely delicious, btw!
It’s always either Cajun or Creole, yes, but those aren’t quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.
Since this has tomatoes, it’s not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.
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“I do believe I’ll give room service a jangle and have them send up some etouffee”
-Bobby Hill