Hughes Goes South; Seafood Goes Digital

Chef Ryan Hughes' new restaurant, Purloo, currently operates as a pop-up restaurant located on Prytania Street in Uptown New Orleans.

On this week's Louisiana Eats! we'll have an extended chat with Chef Ryan Hughes. Ryan talks with us about  his transformation into a certifiable Southerner and explains the association between his new restaurant and the Southern Food & Beverage Museum.

We'll also hear how technology and food are becoming intertwined when Poppy speaks with representatives from the Gulf Seafood Trace program.

Crawfish Etouffee (Serves 4)

1 lb. crawfish tails
1 Stick butter (8 oz)
1 Bunch green onions, thinly sliced
1 Clove garlic
3 Tablespoons tomato paste
1 Cup of water to rinse out crawfish tail bags
1 Teaspoon thyme
2 Bay leaves
1/4 Teaspoon cayenne pepper
2 turns of the peppermill
Scant 1/2 Teaspoon salt

Melt butter. Whisk in tomato paste. Add the green onions and herbs. Cook together for 5 minutes. Rinse out the crawfish meat bags with approximately 1 cup of water and whisk into the butter mixture. Add the garlic and the crawfish tails. Cover and cook over low heat about 5 minutes.