For Fat Tuesday (Mardi Gras), Signora V. wanted something with a New Orleans flavor, so since the local Cajun restaurants were booked up, I made a Shrimp Étouffée with rice. Since she doesn't like things super-spicy, I went a little easy on the heat, but reserved the right to have a bottle of Hot Sauce at the ready for my own bowl.

Verdict? A definite thumbs-up.

Laissez les Bon Temps Rouler!


Signor V.

That looks very good Signor... Etouffee from scratch is no joke..the dark brown roux w/out burning it is a task in itself..& the correct amount of the "holy trinity" (green peppers, celery ,onions) as well as the whole shebang is a good test of N.O. culinary knowledge...u showed us some real strength in ur good eats background..