Becoming Ettouffee
Carnival begins today in Louisiana. In honor of that event I am cooking shrimp ettouffe and macque choux for a dinner party. It's not easy find shrimp with the heads attached in New Mexico, but at the local asian market I found some fabulous ones. Macque choux is cajun smothered corn. We had two cartoonists over for dinner. A fun and delicious evening.
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- Canon PowerShot SD1000
- 1/100
- f/2.8
- 6mm
- 1600
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