This is the first dish I ever mastered as a kid. I’ve been making Étouffée since I was 13, and I’m a chef now. This doesn’t seem like a bad recipe. I’ve always started with the blonde roux and set it aside for adding to the sweated vege, then the stock move u did was on point. Don’t add it all at once. But seafood stock is always the best route if you’ve got it. If you don’t, just make it. Totally worth it to save those shrimp or crawfish shells and make an amazing stock. Otherwise just use oyster liquor from a jar (or can) I freeze the seafood shells from other dishes I made for dinner, then make up a pot of stock, and freeze that so if a ready to go. I made chicken stock with my leftover roasted chicken bones last night actually, I’ll prob save that for creamy chicken gnocchi soup.. ok now I’m hungry gotta go make some food.. lol
I'm sure this was as delicious as it looked. Next time extra points and flavor though for building the roux and getting good color on it first and then adding the veggies to cook down... I guarantee you it'll take your recipe next level and you will think you in NOLA.
Looks great
This is the first dish I ever mastered as a kid. I’ve been making Étouffée since I was 13, and I’m a chef now.
This doesn’t seem like a bad recipe. I’ve always started with the blonde roux and set it aside for adding to the sweated vege, then the stock move u did was on point.
Don’t add it all at once. But seafood stock is always the best route if you’ve got it. If you don’t, just make it. Totally worth it to save those shrimp or crawfish shells and make an amazing stock. Otherwise just use oyster liquor from a jar (or can)
I freeze the seafood shells from other dishes I made for dinner, then make up a pot of stock, and freeze that so if a ready to go.
I made chicken stock with my leftover roasted chicken bones last night actually, I’ll prob save that for creamy chicken gnocchi soup..
ok now I’m hungry gotta go make some food.. lol
I don't disagree with any of that! Great tips 🙌🏼
C'est si bon sha! I am Cajun and this is a great Creole Etouffee recipe.
Thank you, Mark!
I'm sure this was as delicious as it looked. Next time extra points and flavor though for building the roux and getting good color on it first and then adding the veggies to cook down... I guarantee you it'll take your recipe next level and you will think you in NOLA.
Good to know!
I’ll make it and let you know! From an authentic Cajun point of view! Lol
That would be the best!
And? Have you rated it?
what meat should i put in there because i can't eat crawfish and shrimp
You could do cooked and shredded chicken breasts or thighs!