Comments on: How Do You Make Shrimp Etouffee? Well, Cher, First You Make A Roux…. http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/ Cook Local, Eat Global Thu, 09 Feb 2012 10:50:54 +0000 hourly 1 http://wordpress.org/?v=3.2 By: Luba Delaney http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/#comment-43126 Luba Delaney Sun, 21 Oct 2007 17:29:02 +0000 http://www.tigersandstrawberries.com/?p=799#comment-43126 Awsome.....We go to New Orleans often and this recipe is like being on Bourbon Street all over again. Awsome…..We go to New Orleans often and this recipe is like being on Bourbon Street all over again.

]]> By: Jim http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/#comment-42957 Jim Thu, 18 Oct 2007 14:31:07 +0000 http://www.tigersandstrawberries.com/?p=799#comment-42957 I am the king of geek points on food blogs. :) I am the king of geek points on food blogs. :)

]]> By: Maninas http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/#comment-42926 Maninas Thu, 18 Oct 2007 09:38:13 +0000 http://www.tigersandstrawberries.com/?p=799#comment-42926 :) :)

]]> By: Barbara http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/#comment-42900 Barbara Thu, 18 Oct 2007 05:27:54 +0000 http://www.tigersandstrawberries.com/?p=799#comment-42900 Pravs--Once you get the roux-making down (and it isn't hard--it just requires that you pay attention to what you are doing!) , and provided you have a tasty stock, etouffee isn't hard to make at all. It just requires that you get the best ingredients you can, and cook them simply, but well. The sauce has so much fat in it, that when well made, it cannot help but fairly burst with flavor. chadzilla--I've seen many a Creole cook's recipe that used butter--the Cajuns' recipes tend not to. I prefer lard, myself--but I didn't have enough of it around to use all lard, so I used half butter. The title of the blog comes from an old Zen koan, though I bet a Cajun storyteller could come up with a really good variant of it! Jim--you win geek points for your comment! I wouldn't mind being as handsome as Gambit, either! Thank you, Maninas! A hug back to you! Pravs–Once you get the roux-making down (and it isn’t hard–it just requires that you pay attention to what you are doing!) , and provided you have a tasty stock, etouffee isn’t hard to make at all. It just requires that you get the best ingredients you can, and cook them simply, but well.

The sauce has so much fat in it, that when well made, it cannot help but fairly burst with flavor.

chadzilla–I’ve seen many a Creole cook’s recipe that used butter–the Cajuns’ recipes tend not to. I prefer lard, myself–but I didn’t have enough of it around to use all lard, so I used half butter.

The title of the blog comes from an old Zen koan, though I bet a Cajun storyteller could come up with a really good variant of it!

Jim–you win geek points for your comment! I wouldn’t mind being as handsome as Gambit, either!

Thank you, Maninas! A hug back to you!

]]> By: Maninas http://www.tigersandstrawberries.com/2007/10/16/how-do-you-make-shrimp-etouffee-well-cher-first-you-nake-a-roux/#comment-42840 Maninas Wed, 17 Oct 2007 15:57:10 +0000 http://www.tigersandstrawberries.com/?p=799#comment-42840 Another beautiful recipe barbara! hug! Another beautiful recipe barbara! hug!

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