Sunday, January 19, 2014

Next Up: Shrimp Etouffee


5 comments:

Mark Anderson said...

Looks good, and as a bonus, I'll learn how to pronounce etouffee, which till now I wouldn't even attempt

blogagog said...

Not enough roux in that photo. Remember, etoufee means 'smothered'. What you've got there is simply 'drenched'. Call it Shrimp Creole before you get slammed by us Looosianans for disrespecting etouffee.

I reckon ;)

Laurie Alves said...

Can't wait for the video! Looks scrumptious!

Chris K. said...

Hey nice! I was just thinking about making etouffe this weekend.

Laissez les bontemps roulez!

Rob D said...

Yes you can use crawfish !!!!
Sorry Chef just thought i would save you the trouble.

Cant wait to try it ! New and improved from 08 ????