Smothering is a cooking technique used in both Creole and Cajun cuisine where food is cooked in a sauce or gravy. The holy trinity of Creole and Cajun cuisine, celery, bell peppers, and onions, are first sauteed in a roux until they are soft. Andouille sausage is then added to the pot along with the shellfish. The shellfish is cooked until it is tender and then served over rice.
Crawfish Etouffee is a dish that can be enjoyed year-round, but is especially popular during the Lenten (without any andouille) season when many people give up meat for religious reasons. This dish is a delicious way to get your seafood fix!
1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.
2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.
3. Add holy trinity to the roux; cook for 3 minutes.
4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.
5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux.
6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.
7. Once it thickens. Stir in green onion, and serve over cooked rice.
8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.
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1. Holy trinity and andouille sausage is added into a large saucepan over medium heat, combine flour and oil.
2. Cook, stirring constantly, for about 5 minutes or until roux is dark reddish-brown.
3. Add holy trinity to the roux; cook for 3 minutes.
4. Add andouille sausage into Ms. Mickey's air fryer and cook/char them for 10 minutes.
5. Add shrimp or crawfish tails, salt, Extreme Fiery Seasoning, black pepper, Westbank Bay Leaf, Bayou Cajun Spice, diced tomatoes with their juices, and chicken broth into same pot with roux.
6. Bring to a boil; and add the charred sausages simmer on a low heat for 10 minutes.
7. Once it thickens. Stir in green onion, and serve over cooked rice.
8. Crawfish étouffée is a classic Cajun dish that can be made in under an hour. This dish is traditionally served over rice, but can also be served with pasta.
When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.
If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.
When it comes to gumbo, there is no place more iconic than New Orleans. This city has a long and rich history with the dish, dating all the way back to the 18th century. Gumbo is a stew that typically contains a variety of meats and vegetables, all simmered in a roux-thickened broth. It’s a true melting pot of a dish, reflective of the city’s diverse culture. And while there are many different ways to make gumbo, there is one things that all versions have in common: they’re absolutely delicious.
If you’re looking for a gumbo that captures the true essence of New Orleans, then look no further than our New Orleans Style Gumbo History.
