I am certainly not the chef that Zach Rau or Billy Gomila are. I’m just starting out and I don’t yet have the proper tools in my piddly little apartment.
But I am learning, and I like to think I’m learning quickly. I got a lot of practice making my own stuff with Blue Apron and I’m really loving it. I live in Nashville these days and I’ve learned to make their fantastic hot chicken. But last night I wanted to bring some Louisiana to Tennessee and took a crack at étouffée for the first time.
I found this recipe on allrecipies.