 |
| Chef Gary Williams |
We serve the Crayfish Etouffee over a bed of rice, but as a variation we have a item on the menu called the Arkansas Outlaw and it is The Crayfish Etouffee served over Fried Catfish. At Dejavu every entree is served with two vegetables, and as you know our vegetables are not only vegetarian but vegan vegetarian.
The basic preparation can be done early, then the actual cooking will take less than 10 minutes. You can cook this for a group of 4 to 6, or just for yourself and store for later meals.
Below is a group of high definition illustrations
 |
| olive oil |
 |
| red, green, yellow, peppers |
 |
| crayfish |
 |
| green onions |
At DeJavu we always use fresh chopped vegetables, some of the prepped items may be chopped electronically if you choose to do so.
 |
| white wine |
 |
| flour |
 |
| Chef Gary's seasoning mix |
 |
| kitchen bouquet |
 |
| liquid heat |
 |
| steamed rice |
 |
| roux |
 |
| Crayfish Etouffee |
 |
| The Arkansas Outlaw served with fresh spinach, fried plaintains homemade cornbread muffin |
No comments:
Post a Comment