Étouffée, which comes from Cajun cuisine, literally means, “smothered,” as the dish is cooked down into a thick sauce. There is no stock or liquid added to an Étouffée, rather vegetables are cooked in a covered pot. An Étouffée is traditionally made from shellfish, but can be made with any protein, such as chicken, sausage, steak…and even rabbit, turtle, or squirrel…. just depends on what part of Louisiana you come from.
start this dish, we will be providing beurre
d'écrevisses, or crayfish butter (which is optional), to flavor the Étouffée. This will be followed by about 2 lbs. of onions, and a large amount of bell peppers and parsley. These all will cook down into a thick
sauce, while hot sauce will be added to taste (or none at all). The Shrimp Étouffée is then served over rice.
de Cuisine’s Chairman was a child of the ‘70s.
There were two shows, one that proceeded and the other followed her
beloved Brady Brunch (she thought Peter was a dreamboat!...and who didn't in his teenage years). They were Bob Ross’ Joy of Painting and
Justin Wilson’s Cookin’ Cajun. Justin
Wilson wore a distinctive “Cajun Tuxedo,” which were blue jeans worn with a blue
jean shirt with distinctive red suspenders.
He was one of the first chef celebrities. The Chairman fondly credits that programing
schedule to her lifetime love of both landscape painting and Cajun food.
to Cook: 35 min. (only about 10 min.
Cook by Day:* Wednesday *Let us know at checkout if you are not cooking on the day of delivery and certain items will be left unprepped.
Items included (serves 2)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk (Salad), Egg
(salad). We store, portion, and package various meal kits containing all
eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and
tree nuts) and cannot guarantee that cross-contamination will not occur between
Add-on Checkout Items