If the doctor is Chef Paul Prudhomme, he’d probably agree that a little Cajun and Creole cooking is needed for whatever ails you… and I quite agree!
I love a seafood Etouffee with all the goodies: lobster, crab, shrimp, bay scallops, and diced clams. Of course we can’t forget a nice mirepoix, inescapable okra and a homemade seafood stock!
Bon Appetite!
