The last round of Gourmet Survivor II ends tomorrow. I'm having so much fun making New Orleans dishes that I'm playing along until the end. First came po' boys, then beignets, and now...well, it's whatever I want to make. This leads to an important question: what should I cook tomorrow? Gumbo I've made once, focusing on getting the roux nice and dark and relishing the end result. Etoufee sounds interesting. Jambalaya appeals as it seems similar to paella, a dish I love. All involve rice, one of my favorite foods on the planet.
I leave the decision to you. What should I make? I will include step by step pictures and a recipe tomorrow, so choose wisely!
I voted for my personal favorite which is etouffee. But I'm a bit biased b/c I am not a big fan of andouille which is usually prominent in the others.
ReplyDeleteNow, technically I could use a different sausage in either jambalaya or gumbo, since both are meant to use a variety of ingredients. But I'm open to anything, so vote on!
ReplyDeleteI voted for etouffee, too, but because I've never liked it. :G: Your Po' Boy and Beignets were so gorgeous that I figure you'd probably make an etouffee that could make me drool, too.
ReplyDeleteYou do beautiful work.