Virginia willis' smoky seafood étoufée
Alcoholic beverages
Growing up in Louisiana had enormous impact on my childhood culinary experience. Mama didn’t know anyone when we first moved there, so she immersed herself in the cuisine to learn the culture. She bought copies of Junior League cookbooks bound in plastic ring binders. My sister and I grew up eating étoufée, gumbo, and jambalaya -- and learned how to suck crawfish heads just like a native. Perhaps the best part of this recipe is that it can be a weeknight supper in less than 30 minutes. Laissez les bons temps rouler! Excerpt and recipe from Lighten Up, Y'all (Ten Speed Press, 2015).
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