Just a few years in the past, a pal of mine from Opelousas, Louisiana made crawfish étouffée for a gaggle of us. He was sharing a bit of his residence tradition together with his associates in New York, a lot as I’d executed with making ready Tex-Mex and chicken-fried steak for my new associates.
The crawfish étouffée was a bit hit, with everybody getting a minimum of one other serving to. After I complimented him on the dish, he . . .
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