Shrimp mirliton has been popular here and I am eating crawfish etouffee from the freezer. Several years ago on Kinja I did a short Louisiana cooking series. Apart from the dishes I've cooked myself on Cooking With Wu. I have those saved in a Documents file. Grits and Grillades and Shrimp poboy are the only things I've posted so far. Original text on Kinja:
Louisiana Creole dish. Not to be confused with Trout Amandine, which half the pictures on Google are. It’s pretty easy. Browned butter with lemon and parsley on a lightly floured fish filet. Speckled trout is the saltwater fish we catch on the coast. Can be used for other species.
https://commons.wikimedia.org/wiki/File:Speckled_Trout_Fishing_Louisiana.jpg
Speckled trout.
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