|All you need is a spoon and some French Bread!|
One of John’s Christmas gifts from me was a cooler filled with delicacies from Cajun Grocer in New Orleans. One of the packages contained 2 pounds of frozen crawfish tails. After much consideration, John decided he wanted to make Etouffee, so he turned to Paul Prudhomme. You can find the recipe here. It was a true treat served over rice with salad and warm French Bread.
|Stirring in the butter for a finishing touch|
|My mother made this wonderful salad with Balsamic Vinaigrette|
|Ready for dinner|
|Near Sycamore Canyon Cove, Malibu, California|