money can’t buy happiness, but it can buy crawfish

An étouffée is a spicy Cajun stew made with vegetables and seafood. It seems that étouffée is a French word meaning ‘smother’ or ‘suffocate’, which maybe explains why this dish is found in Creole and Cajun cuisines.

It seems that Creole is New Orleans city food, created by people who wanted to stay in the swamp and not go back to Spain or France.

Last week from Joy the Baker, I featured a fabulous recipe for shrimp étouffée risotto.  Joy suggests that you cook this dish together ~ whatever floats your boat.

Shrimp Étouffée Risotto

From Imma at Immaculate Bites there is this very fine recipe for a classic shrimp étouffée.  It is a pretty quick and easy dish for any dinner-time of the week.  Imma also has a recipe for Creole Cajun seasoning that will go well with your étouffée.

Shrimp  Étouffée

This from Taste of Home, a crawfish étouffée.  We don’t even have the word ‘crawfish’ in English English.  It all sounds so Southern.  The dish is featured in 30 Southern Skillet Recipes.

Crawfish Étouffée

A recipe for Louisiana Crawfish Étouffée from Ashley Kirkland at All Recipes.  Just what is a crawfish anyway?

Louisiana Crawfish Étouffée

From that interesting part of the deep south we also get Shrimp Gumbo.  This dish from Simply Recipes by Elise Bauer.

Shrimp Gumbo

And finally for this week a Classic Creole Sauce from The Spruce Eats, written by Diana Rattray.

Classic Creole Sauce

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jack collier

jackcollier7@talktalk.net

Loretta Lynn was from Louisianna