EDITOR'S NOTE: Hmm, I have no idea when this post is from; it was a Draft, and then I published it just now, and now its lost its "originally written" date.
ORIGINAL POST: No time for inspired commentary, but wanted to get some pictures and recipe notes up: above, test kitchen muffin tasting (*blushes*); middle, my "peanut butter" roux; below, resulting catfish étouffée.
Étouffée (from here on out tilde-less). When I first started cooking from scratch, back around 1990, some of the first things I cooked were what we non-Louisiana dwellers have come to think of as "Creole and Cajun food". In 1990, "Cajun cooking" had just ridden an improbable decade-long wave of huge trendiness in America, and it was nearly impossible to find an American cookbook without a jambalaya or red beans & rice or shrimp Creole recipe (here's a brief bit by Chuck Taggart about that whole phenomenon, and here's something more academic). I know jambalaya was one of the first delicious things I cooked at home.
This is an occasionally NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).