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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#13
03-23-2014, 02:55 PM
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The old folks say etouffee was traditionally just onions sauteed to the point of caramelizing. kinda like I did with those chicken thighs a while back. Far back as I can remember though folks been tightening it up with the hot water flour, or water and corn starch or cream of....soup. I am kinda a stickler for tradition so I usually just use too much onions. Truth be told though the only thing I got against the thickened version is ma lips!!
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