Comments on: How Do You Make Shrimp Etouffee? Well, Cher, First You Make A Roux….

By: Shrimp roux | A1stoptravel

Shrimp roux | A1stoptravel — Thu, 23 Feb 2012 07:24:00 +0000

[...] Tigers & Strawberries » How Do You Make Shrimp Etouffee? Well …Oct 16, 2007 … After the stock and the roux, one needs to buy shrimp of the best quality available , uncooked. I used Gulf shrimp that had been flown into … [...]

By: Luba Delaney

Luba Delaney — Sun, 21 Oct 2007 17:29:02 +0000

Awsome…..We go to New Orleans often and this recipe is like being on Bourbon Street all over again.

By: Jim

Jim — Thu, 18 Oct 2007 14:31:07 +0000

I am the king of geek points on food blogs.

By: Maninas

Maninas — Thu, 18 Oct 2007 09:38:13 +0000

By: Barbara

Barbara — Thu, 18 Oct 2007 05:27:54 +0000

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!