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.

See full recipe

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