First attemps at etouffee

[blood on the ground]

That looks durn good, Blood. Having worked in Louisanastan for nine months, I fell in love with etouffee. My first was a crawfish etouffee, and I have been an addict since that night.

I had Muffalata and etouffee every day for lunch for almost nine months...If you would have cut me open, I would have bled a rice and olive roux.

I want to make a muffalata also.. I love sammiches that soak up all the juices like that!

 

[Dub]

Thank y'all kindly

Man, please.....you done flung a craving on me the moment I saw your étouffée.


It kicked up my New Orleans wants !!!!






Yesterday's grilled chicken leftovers yielded themselves wonderfully for todays chicken & sausage gumbo.

That looks durn good, Blood. Having worked in Louisanastan for nine months, I fell in love with etouffee. My first was a crawfish etouffee, and I have been an addict since that night.

I had Muffalata and etouffee every day for lunch for almost nine months...If you would have cut me open, I would have bled a rice and olive roux.

The all too brief time I spent down on Toulouse Street....found me at a new bar every afternoon trying their charbroiled oysters. Hands down one of my favorite dishes anywhere, anytime.

 

[Nicodemus]

Dadgum.....

 

[blood on the ground]

Man, please.....you done flung a craving on me the moment I saw your étouffée.


It kicked up my New Orleans wants !!!!






Yesterday's grilled chicken leftovers yielded themselves wonderfully for todays chicken & sausage gumbo.
































The all too brief time I spent down on Toulouse Street....found me at a new bar every afternoon trying their charbroiled oysters. Hands down one of my favorite dishes anywhere, anytime.

Outstanding man!

 

[Jester896]

That Jambalaya looks good to me. If that Roux was just a little darker it would look real close to my grandma's...yours looks good.

I just might fight for some real good crawfish bisque

 

[Dub]

That Jambalaya looks good to me. If that Rouix was just a little darker it would look real close to my grandma's...your looks good.

I just might fight for some real good crawfish bisque

I found out the hard way that Roux goes from darker to way too dark, aka burnt, with the quickness.

I’d link some cooking videos I enjoyed from a sexy Cajun gal, but the language gets a bit spicy, too.

Some folks make everything look easy. I guess it’s all about experience. I feel like a fish outa water when I’m cooking indoor stuff.

 

[Jester896]

I see my fat fingers typed an I in roux.

Grandma used to tell me if you get dem black specks in there... throw it out and do it right next time.

I have many relatives that their last name ends in eaux
PM the links...I'm OK with spicy

 

[Nicodemus]

I see my fat fingers typed an I in roux.

Grandma used to tell me if you get dem black specks in there... throw it out and do it right next time.

I have many relatives that their last name ends in eaux

Mama used to could make a fine roux. She taught me how, or tried to. After 45 years I still sometimes try to rush things and end up having to throw out, clean up, and start over.....

 

[Artfuldodger]

Was wondering about the differences myself. Etouffee is typically thicker than a gumbo. Etouffee is usually only one meat. It looks to be made with a lighter roux than Jambalaya.
Usually the rice is cooked with the Jambalaya but with Etouffee it's served over the rice.

Ya'lls versions of etouffee and gumbo look pretty good.

 

[elfiii]

Home run blood. I'm wiping slobber off my mouf right now.

 

[ryork]

If I'm making a real dark almost chocolate roux for something like a duck gumbo, the darker the meat the darker the roux as a rule, I'll spend an hour to hour and a half making the roux. Roux adds incredible flavor, but if you scorch it, that's all you'll taste.

I don't use any roux in a Jambalaya

 

[NCHillbilly]

I don't use any roux in a Jambalaya

Me either, usually.

 

[Jester896]

Me either, usually.

me either

those sure look like Hush Puppies nestled in between those catfishes n ersters...haven't seen a mention of them