The warm weather is here, so let's bring out the ribs and bourbon, sit under the magnolia tree at the long table and prepare for a feast. Chef Jane Cornborough cooks a fantastic southern themed dinner in the
garden at the supper club. ByoBourbon drinks. Saturday, May 28
The Menu
Hush puppies with aioli piquante
Cajun shrimp étouffée (described below)
Whiskey glazed ribs, creamed corn, baked red beans
Traditional pecan
pie & cream - 49
A lesson in Cajun/Creole cooking...
What is the difference between gumbo, jambalaya and etouffee?
Gumbo
Gumbo is
comprised of vegetables, meat and shellfish. It's usually spicy and is more like a thick soup. Important: If it has rice in it, it ain't gumbo...
Jambalaya
But it might be jambalaya, and if you've ever had paella, you can use that as a reference point for this dish. Think of it as a hearty bowl
of flavorful rice with a whole bunch of good stuff added, like shellfish, veggies and andouille sausage. Pro tip: The Creole version has tomatoes, but the Cajun version does not.
Étouffée
Now, this entre is special
because it employs a cooking technique called smothering, from which the dish derives its name. (Étouffée is French for smothered or suffocated.) This thick, spicy stew is most commonly made with crawfish and served over rice.
