Wednesday, February 13, 2013

Mardi Gras! Shrimp etouffee.

I love holidays that give me a reason for theme cooking. A few years ago I made this recipe for shrimp etouffee for Mardi Gras, and it's one of those meals that you think back on and look for excuses to repeat - so this year I made it again. Other than being typically generous with the onions and garlic (it's how I roll) and opting for store-bought Worcestershire (though I did make the Creole seasoning), I wouldn't change a thing.

Laissez les bons temps rouler!