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Cooking Forum
shrimp etouffee
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<blockquote data-quote="bowriter" data-source="post: 1711798" data-attributes="member: 1518"><p>Guys, try this. Instead of the cayene and tabsco, use Rotel tomatoes instead of the regular ones. I think you'll find the heat just about right and still get the flavor. Use the Rotels with chopped green peppers. I found it a lot easier on my guts.</p><p></p><p>BTW- Brennans is one fine eating joint if you can afford it.</p><p></p><p>Etoufee is nothing more than stew served with rice.</p><p></p><p>That is pretty much the way I make it but I make a darker roux. I prefer crawfish but I aint using no mud bug that didn't come from the bayou. I have no problem with Chinese shrimp but my crawfish are going to come from the promised land. As for Tony's, how can you cook without it?</p><p></p><p>If you want to thicken your roux a little, instead of adding more flour, add a little file. All that is, is sassafras but it adds a nice flavor.</p></blockquote><p></p>
[QUOTE="bowriter, post: 1711798, member: 1518"] Guys, try this. Instead of the cayene and tabsco, use Rotel tomatoes instead of the regular ones. I think you'll find the heat just about right and still get the flavor. Use the Rotels with chopped green peppers. I found it a lot easier on my guts. BTW- Brennans is one fine eating joint if you can afford it. Etoufee is nothing more than stew served with rice. That is pretty much the way I make it but I make a darker roux. I prefer crawfish but I aint using no mud bug that didn't come from the bayou. I have no problem with Chinese shrimp but my crawfish are going to come from the promised land. As for Tony's, how can you cook without it? If you want to thicken your roux a little, instead of adding more flour, add a little file. All that is, is sassafras but it adds a nice flavor. [/QUOTE]
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shrimp etouffee
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