The New Orleans Jazz & Heritage Festival is coming up in April. That got me thinking about the region’s food. What a eccentric mix of cultures: French, Spanish, German…
So, I tried my hand at a classic: Chicken and Andouille Sausage Etouffee (I know! but it’s still Etouffee.) I I think it finished well. The only problem I have with these Southern classics is that the flavors get a little muddled together. Or, it could be that I am just not making it right.