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This recipe is filled with traditional Louisiana veggies and spices that round out the dish. The gumbo is richer and more flavorful, and it is made with a dark roux. Cook stirring or whisking over low heat until mixture is a caramel-colored paste similar to peanut butter. Once the vegetables are tender, add the spice and garlic and saute for about 30 seconds. Is etouffee a Creole or Cajun? Once the vegetable and roux mix has gained some color and the vegetables are incredibly soft, heat stock in a saucepan or in the microwave. If youre interested, this stew is known as a touffe. Shrimp, crawfish, or chicken can be served with a roux, onion, celery, and bell peppers (the holy trinity), tomato, garlic, hot sauce, and either shrimp, crawfish, or chicken. Add the Worcestershire sauce and crawfish, cook for another 2-3 minutes to warm the crawfish through then serve over rice. One way is to add flour to the roux. Use a cooking utensil such as a wooden (or silicone) spoon or spatula to stir the mixture until it forms a roux and the desired color is achieved. To cook the flour, add the flour over the mixture and cook it. A slurry is an uncooked mixture of flour and liquid, incorporated at the end of the cooking. Source: https://www.louisianacookin.com/crawfish-etouffee/, Your email address will not be published. In addition to these ingredients, you will need a 10 to 12-inch cast iron skillet or another type of heavy-bottomed skillet or Dutch oven as well as a wooden or silicone cooking utensil. When substituting cornstarch for flour, cut the amount by half. Furthermore, roux can be used to add depth and thickness to sauces. If it's too thick, you may need to add additional broth to thin it out. Cook bacon in a cast-iron or other large heavy skillet over medium heat until fat is rendered and bacon is crisp, about 12 minutes. They are both in the crustacean family, though crawfish is a freshwater crustacean and has a sweeter flavor. You need to add more stock to get a stew-like thickness. Serve immediately over freshly cooked rice. https://www.louisianacookin.com/crawfish-etouffee/, 2 tablespoons extra-concentrated tomato paste, 4 cups white rice, cooked according to package directions. This dish has its roots in New Orleans and the bayou country of Louisiana. Melt the butter in a large cast iron skillet, add the onions, bell pepper, celery, and 1 Tablespoon of the Creole seasoning, saute until translucent. The best dishes to serve with crawfish etouffee are garlic confit toast, whole-fried okra, cilantro lime rice, and bacon cornbread. Crawfish touffe | New Orleans Stirring occasionally, for about 10 to 12 minutes. This should be about 4-5 minutes. And there is no easier way to count blessings than when taking a deep breath of the aroma of Crawfish Etouffee on the stove. Continue to add more stock as you can get a thick stew. You can also try corn maque choux, fried catfish, or potato salad. Add garlic, and cook, stirring, until tender, about 1 minute. green bell pepper, seeded and finely diced, unsalted chicken broth or unsalted seafood broth, large tomato (seeds and pulp removed), diced, fresh or frozen cooked crawfish tails, thawed, Crawfish Pie Recipe | A New Orleans Classic. Remove the pan from the heat, allow the etouffee to cool for about 10 minutes, and serve crawfish etouffee in bowls over buttered white rice. In a heavy skillet or Dutch oven, melt the butter and then stir in the flour. As promised, this is a veryeasy Crawfish Etouffee recipe. Add the onion, bell pepper, and celery as soon as the butter has melted and saut until softened, 6-8 minutes. Set aside. Add the onion, peppers, celery and garlic. Stir in flour until blended. Simply place the leftover etouffee in a saucepan set over medium heat. Another option for reheating crawfish etouffee is in the microwave. While Pappadeaux crawfish etouffee is undeniably delicious as is, there are no hard and fast requirements that will make or break the dish. Reduce the heat to medium. Sliced green onions and minced parsley make a tasty and beautiful garnish (if desired). This will help prevent them from absorbing too much liquid and becoming mushy under the etouffee. Your email address will not be published. Crawfish etouffee Serves 10 3 sticks butter 3 tablespoons minced garlic 2 large onions, chopped 1 whole stalk celery, chopped 1/2 bunch parsley, leaves removed, chopped 6 green onions, chopped. Add onion, green and red bell peppers, and celery to the skillet and cook, stirring frequently until softened, about 10 minutes. Crawfish touffe for Lent: See the easy recipe from Eunice Restaurant Step 1 In a Dutch oven, heat butter until it's bubbling hot. Creamy Crawfish Etouffee | Jennifer Cooks Add parsley. Cayenne, Creole mustard, and hot sauce all find their way into the mix. Cover the pan, remove from heat, and let stand for 15 minutes. How to Add Stock & Thicken Crawfish Etouffee. Diced chicken breast or diced chicken thighs is also a suitable substitute. From pandemics, to job losses, drops in income, and other catastrophes, it just seems like this world has gone crazy. 1 cups chicken stock, teaspoon Worcestershire sauce, 1 dash hot sauce, salt The excess heat will make the crawfish rubbery. Its a dish thats served at a lot of family gatherings in South Louisiana, and typically makes an appearance towards the end of the season or after a boil, as its a great way to use up any leftover crawfish. According to FDA guidelines, Crawfish Etouffee can be kept safely in the refrigerator for up to 2 days, so eat it up quickly! Reduce heat; cover and simmer, 30 minutes, stirring occasionally. Flavorful, rich, and buttery Crawfish Etouffee is a classic dish straight out of Louisana, and now you can easily bring the taste of New Orleans home! Add the stock, mix well and scrape away anything that is stuck to the bottom of the pan. If you dont have leftovers, dont worry; our packages of. So, how much flour do you need in crawfish etouffee? 4. Turn the heat back down, cover, and let simmer for 20-25 minutes, stirring occasionally. Once the crawfish and vegetables are thoroughly mixed, add the remaining stock to the pan and stir. The crawfish go in, and before you know it, it's dinnertime. Anything more and the butter might clarify and risk burning. If you use the packaged, be sure to add a little water to the fat inside to get all the flavor out. When making this dish, it is important to use the correct amount of flour in order to achieve the perfect consistency. Down in the Lagniappe section, I often share recipes that are a perfect addition to your recipe box! Add some of the stock and continuing stirring until it begins to thicken. You might have noticed the word "unsalted" proceeds the word chicken broth. Once the roux is thick and creamy, stir together with the vegetables and continue cooking down for another 20-25 minutes. Garnish with chopped green onions and parsley. Simmer for 5-10 minutes. Slowly stir in the stock or broth until fully incorporated. Crawfish touffe cooked the old-fashioned way is a classic Cajun recipe. If youd like to get to know me a little better,click here. Crawfish etouffee (lightened up) - Caroline's Cooking Taste of Home is America's #1 cooking magazine. In this case, what's to follow is the onion, bell pepper, and celery. Shrimp is saltier and more abundant than crawfish, making it easier to source. Heat through for about 15 more minutes, stirring often, allowing flavors to blend. Add the crawfish tails and simmer an additional 5 minutes, stirring occasionally. If done correctly, the veggies will release their moisture and become impossibly tender. That usually means there are crawfish that start coming up in ditches. This site uses Akismet to reduce spam. No matter how you like it; mild, medium, or hot, just remember that you can always ADD more heat, but you can't take it out. Once the sauce has thickened, add the crawfish and shrimp to the pan. When the etouffee is thick and ready, ladle it over rice and top with some tender herbs. No visit to Pappadeaux is complete without their bread basket and delish garlic bread. Serve with white rice and French bread. 10 Crawfish Recipes To Make The Most Of Mudbug Season - Southern Living If you want to make this recipe, you can use fresh or frozen crawfish tails. Designed using Brigsby Premium. Add the "holy trinity", garlic, and herbs And it isnt just recipes you can also get fun freebies, hints, how-tos and more. It begins with melted butter,diced yellow onion, bell pepper, celery, and garlic. Add more stock until you get a stew-like thickness. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes. At this point, you'll want to stir occasionally to ensure nothing sticks or burns to the bottom of your pan. When you first add your chicken broth, add it one big splash at a time (no more than a cup), stirring well after each addition. Bay leaf: This aromatic leaf is used whole and adds subtle flavor. How to make Crawfish Etouffee: In Judy's Kitchen - NOLA She and her husband have 60 acres in NW Louisiana where they actively work on living as sustainable as possible. Add some of the stock and continuing stirring until it begins to thicken. Reduce heat to low and simmer until shrimp are done, about 15 minutes. Crawfish touffe - Crawfish.com Bring to a simmer and cook, stirring occasionally, for 10 to 12 minutes, until thick enough to coat the back of a spoon. If it begins to thicken add more stock/broth/water. Because it has a rich and spicy flavor, it tastes like oyster sauce. Your email address will not be published. Shellfish is served with a thick and velvety Gravy flavored with traditional Cajun or Creole seasonings. We used Riceland Crawfish, which was available at our local grocery store (not an affiliate link). Add flour and then continually stir for 3 minutes. Stir in the Worcestershire, hot sauce, Cajun seasoning, salt, black pepper, bay leaf, and diced tomato. About 15-20 minutes. Cook on medium heat, stirring continuously (do this to avoid burning the roux), for about 10-12 minutes or until you have the desired color. 1. Your email address will not be published. Sprinkle flour over veggie mixture and stir. Alonas Apple Dumplings: Make a Mountain of Sweet Goodness! When the veggies are soft, pour in the reserved crawfish fat and the stock and bring to a boil before lowering the heat. How Much Flour Do I Need To Make Potato Soup? The goal is too sweat the vegetables to amplify their flavors with minimal to no browning. The other spices are pantry staples. Heat oil in a large heavy skillet over high heat until oil is smoking. If you are questioning ordering it, I promise. Crawfish Etouffee - Went Here 8 This It is a type of cooking that involves smothering seafood in vegetables with tomato-based sauce in order to make a stew-like dish out of it. Bring to a boil. Crawfish add a sweet and subtle flavor to the dish. "Exactly what I was looking for and it was easy to make. Source: https://www.louisianacookin.com/crawfish-etouffee/ Category: Recipes By al November 4, 2020 Leave a comment Author: al https://crawfish.com/newbuild Somewhere between a stew and a gravy served over rice, crawfish etouffee was once a hidden gem produced in hole-in-the-wall kitchens deep in the Louisiana Bayou, but came bursting into the mainstream at Pappadeaux Seafood Kitchen. In this recipe, you would use 2 tbsp+2 tsp cornstarch. "Holy Trinity": Green bell pepper, onion, and celery make up the Louisiana Creole mirepoix. You want it to turn dark but make sure it doesn't burn. Place a cup of cooked rice into the center of a soup bowl. Stir to combine and thoroughly incorporate the seasonings. For us, we look for something that will take us away from our troubles, at least momentarily. Youll need about one tablespoon of cornstarch for every cup of liquid in this recipe, so combine it with enough water to form a slurry before adding it to the pot. Directions. November 9, 2022 by cooks with soul Leave a Comment. Add more stock as needed to get a stew-like consistency. After 5 minutes, add the crawfish and cook everything together for 5-10 minutes, or until the etouffee has thickened. A delectable dish is a French word translated as a delectable dish. To store in the fridge, transfer any remaining etouffee to a lidded container. Save my name, email, and website in this browser for the next time I comment. Southern-Style Crowder Peas. Mix well. 2 bay leaves. Simply place the leftover etouffee in a saucepan set over medium heat. The trinity goes in first and is cooked until softened. Stir in green onions and season with salt, pepper, and Cajun seasoning. To do this, use a slotted spoon to remove the crawfish tails and set them aside. All Rights Reserved. Add the onion, bell pepper and celery; cook until onion is translucent, about 5 minutes. Amount is based on available nutrient data. Stir in cup of green onion. Shrimp etouffee, in addition to being spicier than shrimp creole, is also known as shrimp creole, which is typically made with tomato base and shirmp etouffee, which is also made with a tomato base. On the whole, gumbo and etouffee share some characteristics, but there are also some differences. Add crawfish to the pan and stir to combine. Add the crawfish tails and simmer 5 minutes more. From there, you'll sprinkle some flour, add some chicken, throw in the seasoning, and watch it bubble. Stir and cook the crawfish in the vegetables and seasonings over medium heat for about 5 minutes until cooked through. Be sure to sign up for my newsletter. How To Cook A Crawfish Etouffee? - PROKitchenX An etouffee can be made with peanut butter brown roux. Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes. Allow the etouffee to cool down completely, uncovered, on the counter, or in the fridge. And dont forget dessert think Chocolate Sheet Cake! In a large cast-iron or other heavy skillet, melt butter; stir in flour. If you really want to take the Southern food element of crawfish etouffee to the next level, serving it over grits instead of rice is a great choice. Cook until tender. Serve immediately with rice, and garnish with green onion, if desired. Step 4: Add the peeled crawfish. Reheat thoroughly on the stove or in the microwave. Using a wire whisk, cook the flour until it has thickens. Butter melts fast, and it burns even faster. Melt 8 tablespoons unsalted butter in a Dutch oven or thick gauged pan on. This dish is slightly sweet, thanks to the use of roux, onion, celery, and bell pepper (the holy trinity), tomato, garlic, hot sauce, and shrimp, crawfish, or chicken. Pour the mixture slowly into the pot as you whisk the chili, and continue stirring until it thickens. Crawfish tail meat should be added to the cayenne mixture to make it work. Add garlic, and saute for 3 minutes. Add the broth a little at a time, stirring to bring all the ingredients together to form a thickened gravy. Part of the series: How to Make Crawfish Etouffee. 2: Next add the garlic, salt, red, and black pepper. Its Free! Add in salt, cajun seasoning, cayenne pepper and black pepper. Many tourist area restaurants over-spice their foods, thus giving Cajun food a wrong image. The key to making an outstanding crawfish etouffee is patience, and a technique called smothering. Crawfish Gravy Recipe | Bon Apptit Depending on the thickness you want, mix 1 to 4 tablespoons flour with 1 cup hot liquid, either broth or water. Julie Murphree is a blogger, newspaper columnist, and speaker on all things Living a Simple Life on the Farm. When things go bad, we reach for our own brand of comfort. Then let me help you out. Cajuns popularized crawfish etouffee as a side dish. Once combined, it is easier to use a wooden spoon to stir. Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. 1 Heat the butter and oil in large Dutch oven over medium-low heat. Add the crawfish tails and shrimp. We especially love the Louisiana Pepper Exchange brand because it contains only natural ingredients (not an affiliate link). A good shrimp stock can be made using dried shrimp (look for them in any Asian market) boiled in water and strained. Saute until onions are translucent. Stir in some of the stock until it begins to thicken as you continue to stir. Add the crawfish tail meat, Joe's StuffTM seasoning, cayenne and parsley. Teaching her how to cook her first crawfish etouffee and she did an amazing job Add the onions, celery, and bell peppers and saut until soft and golden, 10 to 12 minutes. Shrimp and Crawfish touffe - The Cooking Bride Make a roux by melting butter in a large skillet over medium heat and stirring in the flour; cook and, (this is important otherwise your flour might burn). Just so you know: This post contains affiliate links; if you click on a link and make a purchase I might make a small commission, but it does not affect the price you pay! You will love it, and soon find yourself using it for your own Crawfish Etouffee and other meals. Subscribe to our weekly newsletter and never miss a post. Push all the vegetables to one side of the pan, allowing the butter to pool on the opposite side. Crawfish Etouffee - Posh Journal If this is the case, add stock or water cup at a time to loosen. Heat on high for 2 minutes, stirring once. How do you thicken crawfish etouffee? Simmer on medium-low for 45-50 minutes, stirring occasionally. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add crawfish to the pan and stir to combine. However, if youre left with extra etouffee or make it in advance, there are a few ways to reheat it without turning the crawfish into a textural disaster. Add the onions, peppers, minced, garlic and celery to the saute pan. Season with salt and pepper, too, and simmer for an additional 5-10 minutes tops. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. Stir occasionally. Gently bring the etouffee up to temperature, stirring constantly until warmed through. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. If etouffee is too thick, add 1/4 cup more stock. As mentioned earlier, a roux is just a cooked mixture of flour and fat. Add chicken broth, water, seasonings and crawfish. Bring to a boil, and cook until mixture begins to thicken. Brown ingredients . This will be the base of your Crawfish Etouffee. Allow the roux to develop, stirring frequently for about 9-10 minutes. Louisiana's Best Crawfish Etouffee | Just A Pinch Recipes This recipe can be pinned using the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above. While it's not the full bayou-to-table experience, we use store-bought cleaned and packaged Louisiana crawfish and only the best, most authentic (yet accessible) ingredients you'd find in a traditionaltouffe recipe. Continue to stir the stock until it becomes thick. a good way to make your Crawfish Etouffee less than tasty. "Perfect taste," raves LeahNOLA. Thaw frozen crawfish tails in a cool bath of water while melting butter. Add the remaining seasoning and diced tomatoes, and simmer 6-8 minutes, until slightly thickened. If you were to add the garlic at the same time, it would burn before the other vegetables could cook through. Gradually stir in tomato sauce and remaining 1 cup water. Add the garlic and saut 1 minute more. Try fresh diced Roma tomatoes or canned diced tomatoes with green chilies instead of fire-roasted tomatoes. This is usuallyhow shall I say it politely. Stir continuously for at least 20 minutes, until mixture turns a dark caramel color. Reheating seafood is a delicate dance that can result in rubbery, dried-out meat if done incorrectly, and most people shy away from it altogether. Likewise, depending on the recipe, touffe can be spicy or herbaceous. Add the flour to the butter side, and stir together to make a roux. Add salt, pepper, cayenne, Worcestershire sauce and crawfish. Are you thinking about making a lifestyle adjustment? Add the Cream of Chicken soup and up to 1/3 can water to thin the stew, if needed. Serve with rice. Add the crawfish back into the heated sauce and stir for 30 seconds, allowing the residual heat to gently warm the crawfish. Stir in the tomato paste and bring to a simmer. Just A Pinch Food Group Step 3 Sprinkle salt generously over the vegetables. Next, stir in garlic, thyme, and bay leaf; cook for 2 minutes more. Step 6. Once boiling, reduce the heat to a simmer. Season with salt and cracked black pepper to taste. Bring mixture to a boil; reduce heat to a medium-low simmer, cover and . Simmer until the meat is heated through, about 6-8 minutes. How to Make Crawfish touffe - Cooks With Soul Next, you'll add in the Worcestershire sauce, the hot sauce, all of those glorious spices and the chopped tomatoes. Do not brown. Crawfish Etouffee is loaded with flavor and does not skimp on the ingredients. Posted on Published: May 9, 2022- Last updated: March 1, 2023, About Us | Meet The Team | Contact Us | Site Map | Editorial Policy | Privacy Policy | Terms & Conditions | Disclaimer. Chicken or seafood broths equipped with sodium will likely make your Crawfish Etouffee too salty when used in combination with the Creole seasoning. touffe should be thicker than soup, but thinner than stew. Add salt, pepper and Cajun Bayou Blends seasoning. Add the Crawfish tail meat, the remaining Creole seasoning and saute until the tails let off some of their liquid, cook for 3-5 minutes more. The recipe can be doubled. You can soak up all of the delicious gravy by combining crawfish etouffee with hot rice and a few slices of cornbread or French bread. Red and green bell peppers can be substituted for all green or all red, or even yellow peppers. Make the Roux In a large Dutch oven, melt butter then add oil, and flour over medium heat. For ease, this recipe calls for frozen crawfish through fresh works too! Add to the crawfish mixture along with green onion and . If you dont have time to make French Bread, then Aunt Dots Hot Rolls work just as well! Adjust for flavor and consistency if desired. Louisiana Crawfish touffe - Allrecipes Serve it alongside a crusty baguette and an ice cold beer. To the taste, combine the seasonings with hot sauce and salt. Use hot sauce in place of cayenne pepper puree. Do you like this recipe or these cooking tips? LOG IN. The crawfish tails are already cooked, so they will get rubbery if cooked too long. 1 cup), 2 cups chicken stock/broth (can substitute seafood stock), 1tbsp. Powered by WordPress. You can replace 2 cloves of fresh garlic with 1/2 teaspoon of granulated garlic or 1/4 teaspoon of garlic powder. Tomato Sauce That Is Too Acidic: 11 Hacks That Work! A classic dish in Cajun culture, crawfish touffe is the perfect way to wind down crawfish season or entertain a large group without getting the boiling equipment out. 1 cup: 250 calories, 13g fat (7g saturated fat), 187mg cholesterol, 579mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein. To add a contrasting texture to the crawfish etouffee, steamed broccoli with garlic is an excellent choice. Ingredients Deselect All 6 cloves garlic, minced 2 bay leaves 2 sprigs fresh thyme 2 1/2 cups fish or shrimp stock 1 cup peeled, seeded and diced tomatoes 1 1/2 teaspoons salt 1/2 teaspoon crushed. How to Add Stock & Thicken Crawfish Etouffee - YouTube A third way is to buy them shelled and frozen from the grocery store. Some head to a loved one, some to Grandmas apron, and others to forget about the problems through a passion, such as a craft or work. Then, add fire-roasted diced tomatoes (including liquid from the can) and Worcestershire sauce to the skillet and continue cooking for 5 minutes. Saut the onion, celery, and bell pepper for 30 minutes. Cook for about 10 minutes, or until the mixture has thickened. Pour oil into a cast-iron Dutch oven. Reduce the heat to maintain a simmer, and simmer for 6-8 minutes, until the mixture is slightly thickened. Cook until bubbly and heated through. Add the crawfish tails and simmer 5 minutes more. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper, garlic powder, Creole . Saute chopped vegetables for 30 minutes on low heat, but don't brown. Step 3. Reduce heat to a simmer, adjust the flavor to taste, add crawfish tails. Pressure-Cooker Cajun-Style Beans and Sausage, Pressure-Cooker Buffalo Shrimp Mac & Cheese, Do not Sell or Share My Personal Information, 1/2 cup plus 2 tablespoons all-purpose flour, 2 pounds frozen cooked crawfish tail meat, thawed. Crawfish Etouffee Recipe [VIDEO] | The Cagle Diaries Required fields are marked *. Turn off the heat and begin to cream the gravy by adding the remaining half stick of butter, 1 pat of butter at a time to the gravy whisking so the butter will melt . Made from scratch, simplicity is what makes it delicious and a favorite in homes and restaurants. Can You Use Flour to Thicken Chili? | Our Everyday Life Ahhh, C'est ci bon! Ladle the etouffee over the rice, and top with fresh parsley. We currently live in Maryland with our six children. Cook the roux for 5 minutes. Cook and stir over low heat until mixture is a caramel-colored paste, about 20 minutes. Add the broth, water, parsley, tomato paste, bay leaf, salt, pepper and cayenne pepper. Add garlic and tomato sauce, stir. Once butter is melted, add chopped onions, bell pepper, and celery. How to Make the Best Crawfish touffe Recipe - PinkWhen Finding Comfort (Food) in a World Gone Crazy, Plan(t) Better with 7 Smart Garden Planning Tips, You Dont Need Permission to Live a Simple Life, Can You Do It? Bring to a boil, reduce heat to low and simmer for 30 minutes. Now, it's time for a simmer to take place. The roux is an important component of many sauces as it serves as the thickening agent. If you want a thicker sauce, use a roux, which is a mixture of butter and flour that is cooked over low heat until the color begins to lighten and the nutty flavor develops. Alternatively, you can use Cajun seasoning. If you are allergic to shellfish or simply arent a fan, sausage is an outstanding substitute for this recipe. The crunch of the broccoli will offset the richness of the gravy, while the pungent garlic will add even more depth of flavor to the meal. Spoon crawfish touffe in a bowl a top with warm cooked rice. Step 5: Add the bay leaves and crawfish/seafood stock. Add vegatables and garlic. The term refers to a Cajun or Creole method in which protein such as shrimp are cooked in a thick, flavorful sauce. Crawfish season runs from November to July, so if you prefer fresh crawfish, ask your local fishmonger to order it for you. Golden to peanut butter color is most preferred. Serve over hot cooked rice and garnish with remaining green onions. Crawfish touffe | NewOrleansRestaurants.com