🔕 🔔
Loading…

My Basket ()

All questions

Salad(lunch) to go with crayfish or shrimp etouffe.

I was thinking of some type of non-mayo slaw. Suggestions? Alternatives? I am not providing the main dish so can not provide details or even be sure what exactly it will be but the other cook in on a New Orleans kick.

asked by caninechef over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8 answers 596 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 1 year ago

Definitely some French bread and served with some rice or potato salad.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 1 year ago

For a salad green with a vinegarette - simple.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

I think a non-mayo slaw would be great: Simple, sharp and refreshing, a nice counter-point to the richness of whatever your New Orleans-crazed cohort comes up with. I like shredded napa cabbage, chopped cilantro, red onions, sliced kumquats and slivered almonds in a sweet-ish lemon/orange vinaigrette. Alternatively, my favorite salad for this time of year: Arugula, supremed orange segments (Cara cara!) avocado, red onion, and green olives tossed in the same sort of sweet-ish citrus vinaigrette. Sprinkle with feta.

695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added over 1 year ago

Poke Salat?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 1 year ago

If the other cook is on a New Orleans "kick," I would probably make a Celery Remoulade. It's a great go-with for Crawfish (not crayfish in NOLA!) Etouffee.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

5e9c0b8f c9a0 4744 abd2 1def5bbeaeca  1380644 562697560462865 988341931 n
added over 1 year ago

I've never felt compelled to serve a salad with étouffée. But, I'd agree a light, mayo-less slaw like the one Scott Peacock and Edna Lewis have. The use of vinegar and cucumbers is refreshing. I'd be more inclined to bag the salad and make a bread pudding with whiskey sauce for after the meal. Now, that's Nawlins'!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Thanks for all the suggestions and info on New Orleans style dishes. I like the idea of something with citrus, sharp and clean, to counterpoint what my friend comes up with.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Just an update- The etouffe chef cancelled so I ended up chief cook. I made this chowder and it was a big hit. https://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.