RECIPE: Étouffée (Crawfish or Shrimp)

As my first blog post, I thought it only fitting that I give you the gift of simply marvelous food. It just seems like the thing to do. And a sneaky way to remind you that I’m from New Orleans, among other places. Bon appétit!

This recipe is a hybrid from Paul Prudhomme and my cousin Lillian Lanclos Robertson. I like the dark roux, “plunged trinity,” and the spice blend from Chef Paul, and the tangy addition of mustard from Cousin Lillian. I added the Tabasco, lemon juice, worcestershire, parsley, and green onions because they just seem right. I have also used poblano instead of bell pepper when I cooked it for Jody, who doesn’t like bells, and it added a subtle layer of flavor. Adjust the cayenne to your personal level of heat. As written, it has a slow burn, and I like it that way!