Episode 516
Spicy Sauteed Creole Duck Breasts
Start to finish: 1 ½ hours (40 minutes active) Servings: 6 Ingredients 1 tablespoon vegetable oil 2 ounces andouille sausage, finely chopped ½ cup finely chopped onion ½ cup finely chopped green bell pepper 1/3 cup finely chopped celery 1 tablespoon plus ½ teaspoon Creole seasoning (purchased or use the…
I stayed at the most charming B and B in Louisiana
When we shot our crawfish segment at Randy Thibodeaux’s farm in Crowly, Louisiana, Natalie, my producer partner and I stayed at a sweet little place, Masion D’Memoire, nearby in a small town called Rayne. The innkeepers offer 4 cottages, each one unique, each one with a history (ask them). The…
Episode 516 takes me to the Louisiana Bayou to catch some crawfish.
Because Louisiana’s iconic cuisine is one of America’s favorites, in Episode 516: Louisiana Style, we journey to the bayou to catch some crawfish and learn to make Randy Thibodeaux’s Crawfish Étouffée. It’s Mardi Gras any time of the year with my easy Spicy Sautéed Creole Duck Breasts. To find the show in your…
Randy Thibodeaux’s Crawfish Etouffee
Serves: 10 to 12 Ingredients 2 sticks of butter 3 onions, finely chopped 1/2 bell pepper, finely chopped 3 stalks celery, finely chopped 2 cloves of garlic, minced 3 pounds cleaned crawfish tails 1 to 2 tablespoons “Slap Ya Mama” seasoning (or other Cajun seasoning) 1 tablespoon cornstarch mixed with water…