It’s no secret that The Hungry Southerner is partial to Southern Creole/Cajun cuisine. Most Cajun dishes follow a pattern that consists of 3 culinary traditions: the trinity (bell pepper, onion, celery) , a roux, and some Gulf Coast Seafood. These base ingredients mixed with a heavy dose of cajun seasoning, file powder, a little andouille sausage and a large mound of rice can be reworked in 10 dozen different combinations. This challenge is to throw you in to the deep end, and teach you how to swim in the Bayou. This month’s Yankee Challenge is Shrimp Etouffee with a side of Beignets.
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