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Spicy Louisiana Shrimp and Crawfish Etouffee What is the best way to thicken shrimp and crawfish etouffee? The best way to thicken shrimp and crawfish etouffee is by using a proper roux, which is made from equal parts fat and flour cooked together until it reaches a deep brown color. The roux not only thickens the sauce but also adds a rich, nutty flavor characteristic of Cajun and Creole cooking. Once the roux is ready, you add the “Holy Trinity” of vegetables—onion, celery, and bell pepper—followed by the seafood stock. The sauce will naturally thicken as it simmers. If the … Read more

Parisian Gnocchi Cacio e Pepe with Wild Mushrooms The difference between Parisian gnocchi and traditional gnocchi Parisian gnocchi differs from traditional potato gnocchi in both ingredients and texture. Traditional gnocchi is made from boiled potatoes mixed with flour and sometimes egg, producing a soft, slightly dense dumpling. Parisian gnocchi, however, is made from pâte à choux, a French dough of milk, butter, flour, and eggs. This results in a lighter, airier texture that becomes crisp on the outside and creamy inside when sautéed. What wine pairs best with Parisian gnocchi cacio e pepe? A Chardonnay with balanced acidity or an … Read more

Protein-Rich Greek Yogurt Pizza Dough What makes this dough different from traditional pizza dough? Greek yogurt pizza dough differs from traditional yeast-based pizza dough in both texture and preparation. It doesn’t require yeast or rising time, making it faster and simpler to prepare. The Greek yogurt adds moisture, tanginess, and extra protein, giving the dough a tender, slightly chewy texture similar to flatbread. It also bakes faster and produces a thinner, crispier crust compared to classic pizza doughs. Because it relies on baking powder instead of yeast, Greek yogurt pizza dough can be made on the spot without waiting for … Read more