Quote:
Originally Posted by Gerald
First time I ever cooked an etoufee was for a group of about 25 people. The person that was to cook that night could [?] not make it at the last minute, so I got "elected" to do it. The sauce was doing great, until I started putting in the packaged crawfish. The sauce got a little thinner than I wanted, but still ok.
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If it gets to thin. Mix a little cornstarch with a little water and add to etouffe. It will thichen it right up and has no taste.