Originally Posted by forty_caliber
...This may simply be a case of one man's Jambalaya is another man's Etouffee.
We all know there are as many variations to these recipes as there are cooks.
Some years ago, I picked up a copy of Paul Prudhomme's first cookbook, Louisiana Kitchen
, at a flea market. I have been using the recipes in that book as my guide. I like this book because it was published in the 80s before he went all commercial with his spice blends. The book lists all the individual spices in the ingredients lists rather than 'Fish Magic' or 'Meat Magic' and there are no attempts to make low fat versions of these traditional dishes.