So that tonight, we can enjoy very exciting, very tasty shrimp and oyster po-boys.
There are no words for how exciting this is.
After weeks (whole weeks!) of eyeing the bottle, and eyeing the bottle, and occasionally, fervently, touching the bottle (but only just a little, lest temptation wear me down), and otherwise being the Paragon of Restraint, I get to open the super-special, super-tasty, super-secret recipe Arnaud’s remoulade sauce. You know the one. Tastes as though there’s wasabi in it, though the waiter swears that’s the paprika magic. Where do they get their paprika?
And on the topic of Arnaud-goodness, where the heck can I find turtle meat??