Tuesday 31 July
This was Holt's fresher take on a
New Orleans-style étouffée, made
without roux. He just fried up the Cajun
triad of chopped celery, onion, and (red rather than green) bell pepper. Some chopped fresh tomatoes on top of that,
and at the end, the shrimps got thrown in and fried until they turned pink.
Pretty, isn’t it?
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