“Smothered” seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a rich roux and serves up a seafood-studded blanket over…
By Bonnie S. Benwick The Washington Post, St. Louis Post-Dispatch: Living
Wed, 11/02/2016 - 11:13am
“Smothered” seems an inhospitable way to describe the charms of an etouffee, the Louisiana dish that begins with the aromatic trinity of onion, celery and green bell pepper, builds on a rich roux and serves up a seafood-studded blanket over…