Let’s be real for a second. We recently had someone ask us to cater for 70 guests with a $1,000 budget. At first, that might sound doable… until you break it down. That’s about $14 per person. Now, $14 barely covers a combo meal at a drive-thru, so when you’re asking for freshly cooked chicken, beef, or fish plates with sides, sauces, and service, that number doesn’t stretch far. And when you add authentic dishes like crawfish étouffée, shrimp and grits, or boudin balls, it’s a whole different l
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My wife has been craving crawfish so I made an etouffee! Do y’all start your étouffée off with a homemade roux? Let me know below! #louisianaeats #cajuncooking #houstonfoodie #cookingwithlove #cookingtime #crawfishseason #crawfish | Jimmy Francis
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Crawfish Etouffee Hymel’s Kajun Kitchen Recipes Ingredients - 2 sticks of unsalted butter - 3/4-1cup of all purpose flour - 1 large onion chopped - 1 bell pepper chopped - 2 sticks of celery chopped - 1 bunch of green onions - 2 Tbsp Minced Garlic - 2-12oz Crawfish tails - 1 box (32oz)seafood stock or chicken stock - 3/4-1 cup of water (depending on thickness) - 1/4 cup heavy cream - Parsley Flakes - 1 Tsp Cajun Power Garlic Sauce - Cajun seasoning, onion, & garlic powder. - 1 can of Rotel(optio
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𝙏𝙃𝙀 𝘾𝘼𝙅𝙐𝙉 𝙈𝙊𝘾𝙊 ⚜️ A Cajun Etouffee twist to the Loco Moco and using @eatmeatdi…
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