Signature Series: Seafood, part two
Published in FSD Update
Louisiana Crawfish Etouffee - Rice University, Houston
Derrix Norman, executive chef for the East Commons at Rice, has developed a hit with his own version of etouffee. Among his touches: He uses cayenne pepper when making his roux and he adds Worcestershire sauce “to add a bit of sweetness” to the dish. Students love it, he says, whether it’s found on the serving line or Norman is dishing it up at an exhibition station.