Etouffee is much thicker. Instead of adding water until soupy, I add just enough chicken broth to thin it to a saucy consistency. And in the etouffee I add about 4-6 oz of crushed tomatoes, which I don't put any tomato in my gumbo.I have gotten to where I make gumbo just as I like it…but I'm going to need some guidance on this. Love etouffee about as much, but haven't made it. What's different in the process, other than adding the crawfish late in the process?
Yessir, it was delicious.Man, that looks good...
Etouffee is much thicker. Instead of adding water until soupy, I add just enough chicken broth to thin it to a saucy consistency. And in the etouffee I add about 4-6 oz of crushed tomatoes, which I don't put any tomato in my gumbo.
Yessir, it was delicious.
Venison stew with homemade foccacia bread tonight. Again, another fantastic dinner.
My wife is an awesome and innovative cook.
Roux needs to be light peanut butter color instead of chocolate like gumbo. Only veggies I use are onion, bell pepper, celery & garlic. Green onions & fresh parsley optional. Crawfish tails added last 5 minutes.Etouffee is much thicker. Instead of adding water until soupy, I add just enough chicken broth to thin it to a saucy consistency. And in the etouffee I add about 4-6 oz of crushed tomatoes, which I don't put any tomato in my gumbo.
Do you use chicken stock instead? I've never made it, but browsing several recipes on the web, they used some type of stock or broth.Roux needs to be light peanut butter color instead of chocolate like gumbo. Only veggies I use are onion, bell pepper, celery & garlic. Green onions & fresh parsley optional. Crawfish tails added last 5 minutes.
Note: on this batch I did add some tomato paste kinda Ralph & Kaccos style, but doubt I will again. Better w/o tomato taste imo.
Yes, chicken brothDo you use chicken stock instead? I've never made it, but browsing several recipes on the web, they used some type of stock or broth.