We popped by the home of Louisiana Eats host, cooking teacher, food preservationist and all-around New Orleans food diva Poppy Tooker for a crash course in etouffee making (more on that later). This little lesson was lagniappe.
The shrimp, by the bayou, come from Ray and Kay Brandhurst's stall at the Crescent City Farmers Market. Get some in your mouth.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
The idiom, "...like watching sausage being made" isn't a particularly appealing one - but when there's boudin waiting for us at the end of it, we certainly don't mind the offal process.
Alex Harrell is the executive chef of Sylvain in the French Quarter of New Orleans, which team Eatocracy just happens to be in this week getting ready for the second edition of our Secret Supper.
Now, gather 'round - it's time to make the sausage.
Five Tips on Making Homemade Sausage: Alex Harrell
Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper. We'll be sharing the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.
But first, how much do you really know about the distinctive eats of New Orleans? Consider this your crash course to the Big Easy's best bites.
Previously - World's 50 best restaurants list released
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