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re: The Origin of Crawfish Etouffee
Posted on 9/13/09 at 5:31 pm to Team Tiger Awesome
Posted on 9/13/09 at 5:31 pm to Team Tiger Awesome
This article agrees:
LINK
quote:
Invented 70 or so years ago beside the Bayou Teche in Breaux Bridge, La. — some 125 miles west of New Orleans — crawfish étouffée has been declared the most ordered item in Cajun Country restaurants by chef Paul Prudhomme.
quote:
Crawfish would be served to family but never at a restaurant, he added. That changed sometime in the early 1930s when the Hebert sisters of Breaux Bridge cooked up the first étouffée for guests at their inn. Mud bugs or no, patrons spread the word as far away as Texas that the dish — which the sisters called crawfish court bouillon — was delicious. The Heberts sold their establishment and recipe to Ilene Champagne, who renamed it by accident. A French-speaking patron asked Champagne what she was cooking and she replied in French that she was smothering crawfish.
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