|Aspiring cook and Chef Tony talk creole cuisine|
|Tony Chachere seasoning and Crawfish Etouffee|
“My etouffee sauce started simmering about 10 a.m. and I add ingredients all day,” said Chachere. “I bring several pounds of fresh crawfish from back home that has never been frozen, and the crawdads aren’t added until about 5 p.m., an hour before we served the sauce over fried catfish filets. Other ingredients I use are butter, onions, bell peppers, garlic, parsley, green onions and I add crawfish fat to flavor it.” Here’s hoping that Chachere finds some wild turkey meat to try with his savory sauce, just as we did back in 2012.
To view this article in the newspaper click on Colletonian.
|Getting Shaved Up - Creole Style!|