Arecheri
New Member
I went today for my first Food & Wine Festival. Below is the country and items I sampled today with a short personal description and opinion. I am not big alcoholic beverage drinker nor a great food critic, but since the menu is the topic, thought I'd share a few of my thoughts.
--New Orleans, USA-- Spicy Cajun Crawfish and Vegetable Stew
This was served as a cajun chowder that contained crawfish, vegetables, rice, and cheese. This was my first time tasting crawfish. I'm not sure what to think because it entire dish was great, but I couldn't taste the crawfish too much other than a fishy flavor to the chowder.
I am not trying to be mean about this post but I do have to correct you on the terminology of our cooking. Down here in New Orleans we do not have spicy cajun crawfish & vegetable stew. And it is not a chowder.
It is called crawfish etouffee. It is more on the lines of rice and "gravy." Sometimes people put a bit more of the "gravy" on the rice but it's not a chowder. The base of an étouffée is either a dark brown-red roux. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée and a wonderful addition is the crawfish. It is one of the richest dishes we have down here. Very very tasty. You should also chase it with an Abita Amber.
--New Orleans, USA-- Spicy Cajun Crawfish and Vegetable Stew
This was served as a cajun chowder that contained crawfish, vegetables, rice, and cheese. This was my first time tasting crawfish. I'm not sure what to think because it entire dish was great, but I couldn't taste the crawfish too much other than a fishy flavor to the chowder.
I am not trying to be mean about this post but I do have to correct you on the terminology of our cooking. Down here in New Orleans we do not have spicy cajun crawfish & vegetable stew. And it is not a chowder.
It is called crawfish etouffee. It is more on the lines of rice and "gravy." Sometimes people put a bit more of the "gravy" on the rice but it's not a chowder. The base of an étouffée is either a dark brown-red roux. Like many Louisiana dishes, onions, green peppers and celery (a combination often referred to as the holy trinity) form the base of an étouffée and a wonderful addition is the crawfish. It is one of the richest dishes we have down here. Very very tasty. You should also chase it with an Abita Amber.