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Off Topic TN Forums
Cooking Forum
The difference Between Gumbo and Etoufee,
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<blockquote data-quote="JimFromTN" data-source="post: 1716123" data-attributes="member: 5778"><p>I am not insulting your ettoufee but I have never had any ettoufee with tomatoes in it that I liked. Mostly because it was basically a thick version of a creole sauce with crawfish in it rather than shrimp. I guess thats why I associate tomatoes as creole vs a roux as cajun which I know is wrong. ettoufee is a cajun dish not creole regardless of the base. The ettoufee that I make has no tomatoes. Every time I go to a Cajun restaurant and its on the menu, I get it. When I got it in LA, I don't think any of them had tomatoes in it or if it did, they were unnoticeable. Here around the middle TN area, I have had it. Bros on charlotte makes it that way as does Papa Bordreauxs in Fly TN. There was a place in Bell Meade called Gumbo Ya Ya that made it that way also. The worst I have ever had was at Cajun Steamers in Cool Springs. It was like they took a can of cream of tomato soup and dumped crawfish in it. I am not saying those are bad restaurants and you should not go, I just don't like their ettoufee. You just have to know whats good on the menu.</p><p></p><p>The best I have had to date is a recipe out of the Gumbo Shop Cookbook which I cook. Sadly enough, some of the best I have had at a restaurant was off of the Shoneys seafood buffet on friday nights. They have since discontinued putting it on their buffet since it was not very popular. Most people go there for the fried food and when they see it, they won't bother trying it. I used to go just for the crawfish ettoufee. I have not been back since I found out they stopped serving it. I bet there are allot of people on this site who have eaten the seafood buffet that would have loved it, saw it and never tried it.</p></blockquote><p></p>
[QUOTE="JimFromTN, post: 1716123, member: 5778"] I am not insulting your ettoufee but I have never had any ettoufee with tomatoes in it that I liked. Mostly because it was basically a thick version of a creole sauce with crawfish in it rather than shrimp. I guess thats why I associate tomatoes as creole vs a roux as cajun which I know is wrong. ettoufee is a cajun dish not creole regardless of the base. The ettoufee that I make has no tomatoes. Every time I go to a Cajun restaurant and its on the menu, I get it. When I got it in LA, I don't think any of them had tomatoes in it or if it did, they were unnoticeable. Here around the middle TN area, I have had it. Bros on charlotte makes it that way as does Papa Bordreauxs in Fly TN. There was a place in Bell Meade called Gumbo Ya Ya that made it that way also. The worst I have ever had was at Cajun Steamers in Cool Springs. It was like they took a can of cream of tomato soup and dumped crawfish in it. I am not saying those are bad restaurants and you should not go, I just don't like their ettoufee. You just have to know whats good on the menu. The best I have had to date is a recipe out of the Gumbo Shop Cookbook which I cook. Sadly enough, some of the best I have had at a restaurant was off of the Shoneys seafood buffet on friday nights. They have since discontinued putting it on their buffet since it was not very popular. Most people go there for the fried food and when they see it, they won't bother trying it. I used to go just for the crawfish ettoufee. I have not been back since I found out they stopped serving it. I bet there are allot of people on this site who have eaten the seafood buffet that would have loved it, saw it and never tried it. [/QUOTE]
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