• d3Xt3r@lemmy.nz
    link
    fedilink
    English
    arrow-up
    8
    ·
    1 year ago

    Nice presentation! Never thought of placing rice like that in the center of a bowl.

  • Codilingus@sh.itjust.works
    link
    fedilink
    English
    arrow-up
    5
    ·
    1 year ago

    Serious question. Isn’t etouffee always a creole/cajun dish? Or are there other variants?

    Looks absolutely delicious, btw!

    • LoneGansel@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      4
      ·
      1 year ago

      It’s always either Cajun or Creole, yes, but those aren’t quite interchangeable terms. Creole developed in the cities and therefore had larger access to ingredients and influences abroad while Cajun cooking used ingredients that were available to the country people.

      Since this has tomatoes, it’s not considered Cajun. The fact that I used shrimp instead of crawfish might be enough for people to consider it Creole as well.