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Reload this Page My First Shrimp Etouffee

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Old 03-22-2014, 09:28 PM
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Default My First Shrimp Etouffee
I wanted to try a recipe and old cajun at work gave me this week. So I gave it a shot and made my first shrimp etouffee. I'll have to say it turned out pretty good and was surprisingly easy to make. Even the pregnant sick wife enjoyed it and ate two helpings. uploadfromtaptalk1395541701734.jpg
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Old 03-22-2014, 09:31 PM
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Looks yummy Merc
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Old 03-22-2014, 09:35 PM
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GREAT JOB Merc! Sho looks yummy!
Gunna give ole Duckman a run for his money!


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Old 03-22-2014, 10:24 PM
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Thanks but I don't know about giving anybody a run for their money. Lol

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Old 03-23-2014, 07:39 AM
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That's where that smell was coming from last night
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Old 03-23-2014, 10:39 AM
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That's where that smell was coming from last night
Smelled good didn't it. :-)

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Old 03-23-2014, 12:06 PM
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Dat stuff looks amazin' What did ya use to thicken it? roux, corn starch, cream of mushroom??? chubby foodies wanna know.
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Old 03-23-2014, 12:35 PM
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That looks fantastic buddy. That over a big bed of rice with some buttered bread to sop up the drippings and im in heaven. Good job merc.
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Old 03-23-2014, 12:45 PM
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Thanks duckman. Cappy the old man told to mix in a glass half hot water and half flour and let me tell you made it thick.

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Old 03-23-2014, 12:55 PM
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Not to hijack merc, but did the same except using crawfish. Also fried up some oysters with French bread...whoooo...

ImageUploadedByTapatalk1395597203.662046.jpg

Leftover today made a oyster crawfish étouffée sand which with plenty of hot sauce

ImageUploadedByTapatalk1395597275.160746.jpg

Yep


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Old 03-23-2014, 01:38 PM
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Not to hijack merc, but did the same except using crawfish. Also fried up some oysters with French bread...whoooo...

Attachment 65443

Leftover today made a oyster crawfish étouffée sand which with plenty of hot sauce

Attachment 65444

Yep


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That sammich looks killa.
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Old 03-23-2014, 01:43 PM
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Default My First Shrimp Etouffee
Looks like some good stuff! Étouffée real easy to make way I make it. I cheat. Stick (or 2 ) of butter, onions and bell peppers, crawfish/shrimp, and cream of mushroom. Sauté veggies in butter, add crawfish, then add cream of mushroom. Need it a little thicker, just add a little more cream of mushroom.
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Old 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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