We spent the past week in New Orleans and were in food heaven. Seafood, cajun seasoning, gumbo, bread pudding, and more. I had never tried an etouffee before this trip and have a new favorite New Orleans dish! But why wait a few more years to get an excellent etouffee? I whipped it up this weekend and it came out delish!
This dish freezes and reheats well so I decided to make extra for a quick meal in a few weeks!
Wineparrot suggests you pair it with…
Viognier has low to moderate acidity with hints of peach and apricot, and without the flowery aromas of some other white wines.
Viognier pair well with spicy foods such as Thai cuisine.