The blackening cooking technique was developed by New Orleans Chef Paul Prudhomme. The shrimp is drenched in butter, and dredged in the blackening spices. It is then seared in very hot cast iron skillet for a couple of minutes. The result is a nearly black encrusted, and most delectable shrimp dish.
If you are a fan of apple fritters, this beignet recipe is for you! They are a little crunchy on the outside and have a light bready interior.
Inspired by Zeitoun by Dave Eggers. This is one of my favorite dishes when I am in New Orleans. Whenever a dish is served over rice, I like to use a mix of white and brown rice to add a little pizzazz.
