Emily Dickinson--ED Random Epigraph Generator

[David Morris]

http://www.gumbopages.com/food/ingred.html

Both the rich, complex Creole cuisine of New Orleans and the homey,
country-style Cajun cuisine of Acadiana (French Louisiana) rely
heavily on many ingredients that are made and grown locally.
Substitutions can be made for some, but if you're going for anything
like the real thing, try to get authentic ingredients. But first, as
my (and everyone's) grandmother says ... "First ya make a roux."


These really are classic New Orleans dishes of which most all cooks
down here have their own personal versions.  And they are wonderful.
But almost nobody (except the tourists) eat alligator meat (sausage).
Not that it's bad, just overpriced (because it's for the tourists) and
really not as good as other more traditional spicy sausage.

David Morris


> étouffée; à l'étouff&e
>
> Definition: [ay-too-FAY] This popular cajun dish is a thick, spicy stew of crayfish and vegetables served over white rice. Its rich, deep color and flavor come from the dark brown roux on which it's based. The word étouffée comes from the French étouffer, which means "to smother" or "to suffocate." The term à l'étouffée refers to the method of cooking food in a minute amount of liquid, tightly covered and over very low heat. This method is also called à l'étuvée.