Hughes Goes South; Seafood Goes Digital
On this week's Louisiana Eats! we'll have an extended chat with Chef Ryan Hughes. Ryan talks with us about his transformation into a certifiable Southerner and explains the association between his new restaurant and the Southern Food & Beverage Museum.
We'll also hear how technology and food are becoming intertwined when Poppy speaks with representatives from the Gulf Seafood Trace program.
Crawfish Etouffee (Serves 4)
1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfis tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt
Melt butter. Whisk in tomato paste. Add the green onions and herbs. Cook together for 5 minutes. Rinse out the crawfish meat bags with approximately 1 cup of water and whisk into the butter mixture. Add the garlic and the crawfish tails. Cover and cook over low heat about 5 minutes.
Serve over rice.