Sunday Dinner with Queen Ida
As part of my quest to attain "work-life balance", Nathan and I started cooking Sunday night dinners. I very much enjoy making multi-course meals (don't be too impressed, n = 2 courses qualifies for multi-course in my mind), but I rarely summon the cognitive energy to determine what should be prepped / cooked / rested / etc. at what time to ensure all dishes are ready at one time. Similarly, I'm frequently disinclined to pick recipes that take longer than 45 minutes to cook on any night of the week.
Enter Sunday Dinner.
Last year during "crawfish season" Wegman's handed out recipes for crawfish etouffee next to a small tank of the aforementioned crustaceans. I've been looking at that recipe and longing for cajun food and Queen Ida's summer concerts at the Arvada Center ever since. Since it's not currently "crawfish season" - which I'm guessing may have more to do with being close to Mardi Gras rather than any crawfish breeding patterns - we picked up a package of frozen tails, looked up Queen Ida and her Zydeco Band on Spotify and got to cooking.
We ate our etouffee with Red Stripe - hey, it's made South of the Mason-Dixon line - and finished our meal off with light bread pudding. The Red Stripe was good as usual, the bread pudding... well, some things should just stay full fat.
