Mardi Gras dinner

We had a New Orleans-inspired dinner to celebrate Mardi Gras: crawfish étouffée and smothered turnip greens (with a nice, cold Abita beer). Both recipes were from the Gumbo Shop Cookbook. The turnip greens had a very strong flavor which was pleasant, but made it difficult for me to eat very much. The étouffée was magnificent.

February 18, 2013 026

February 18, 2013 028

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