A real Cajun Classic hits the menu this week. This way packs in so much flavor with a seafood element to it. We used corvinata and sous vide cooked them with a little butter and seasonings. Lightly cooked shrimp are then added to the entire plate and it’s finally smothered in a delicious Cajun Etouffee Gravy. Serve by itself or with rice this entrée will feed 2 adults.