tag:blogger.com,1999:blog-7173052990851751381.post4971759006877409104..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Shrimp Etouffee – Desperate Times Call for Delicious MeasuresChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7173052990851751381.post-21433571863153757562018-04-29T20:42:16.820-04:002018-04-29T20:42:16.820-04:00So, my dash of worshestershire did not look at all...So, my dash of worshestershire did not look at all like a llama. More like a neuron. Think it’ll still be okay?MKLhttps://www.blogger.com/profile/01177220036670737723noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7907305244753784612018-02-14T21:07:12.858-05:002018-02-14T21:07:12.858-05:00This was amazing! We all loved it, including my 9...This was amazing! We all loved it, including my 9 and 12 year old sons. Thanks, Chef John, for hitting it out of the park again!!Amyhttps://www.blogger.com/profile/18331231252520364335noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20484169883467657412016-06-01T17:59:45.841-04:002016-06-01T17:59:45.841-04:00Chef John - I'm from Mississippi and have clos...Chef John - I'm from Mississippi and have close ties to Louisiana, and know from experience that you do indeed use some tomato product in etoufees - usually one or two vine-ripe tomatoes (although canned tomato can be substituted if fresh tomatoes are out of season). It's actually gumbos that usually don't use tomatoes! And also, gumbos usually don't use okra - that's a not-LA thing (although I sometimes use both tomatoes and okra in my gumbos). Traditionally, etoufees are slowly cooked for several hours on low heat in a light-colored roux and the trinity with the shrimp being added toward the end, so I look forward to trying this much quicker version!Anonymoushttps://www.blogger.com/profile/16075432377651981088noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30695329334652642462016-04-30T20:32:51.302-04:002016-04-30T20:32:51.302-04:00People just don't get it!! You can make jambal...People just don't get it!! You can make jambalaya gumbo and so on, that is not to spicy for your taste!!! Just reduce the pepper!!! I am from Louisiana but I live in Georgia and my wife doesn't do hot!!! I cook a lot of cajun food and just not season it up like I like it till it gets in my bowl!!!Anonymoushttps://www.blogger.com/profile/05616851799455075558noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20683529281834002832016-02-09T19:54:03.270-05:002016-02-09T19:54:03.270-05:00It's Mardi Gras (2016) and I wanted to do some...It's Mardi Gras (2016) and I wanted to do something in keeping with "Laissez les bons temps rouler" so I suggested to my wife a number of dishes (Jambalaya, Crawfish Pie, File Gumbo...) for dinner, which were immediately shot down as too spicy. After studying my larder, I found that I had all the ingredients for this dish and (following your recipe) proceeded to make it.<br /><br />This Shrimp Etouffee over Jasmine Rice was the hit of the evening. Not too spicy, not too bland, just right for the whole family. My hat's off to you for another win! "Let the good times roll".Jameshttps://www.blogger.com/profile/15361628090106843288noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1554691895220707072015-03-06T15:41:06.511-05:002015-03-06T15:41:06.511-05:00Sure, but don't go by amounts! Season "to...Sure, but don't go by amounts! Season "to taste" Enjoy! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47357169250015552872015-03-06T15:18:09.012-05:002015-03-06T15:18:09.012-05:00If I don't have white pepper can I just increa...If I don't have white pepper can I just increase the amount of black pepper? If so, by how much?the world may never know.https://www.blogger.com/profile/18152174295084758101noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65055501647702864732015-02-22T22:43:32.983-05:002015-02-22T22:43:32.983-05:00Great job!Great job!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71153437167050996802015-02-22T17:33:48.628-05:002015-02-22T17:33:48.628-05:00Chef!! This is absolutely the best shrimp recipe i...Chef!! This is absolutely the best shrimp recipe i have ever tasted!!! I made this and the shrimp stock was such a good idea! Pure genius!! My family loved this! I am only 12 but have started doing your recipes and havent stopped! Thanks so much!Prestonhttps://www.blogger.com/profile/16199405465032308405noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58990026588281959372015-02-10T22:15:54.960-05:002015-02-10T22:15:54.960-05:00Yes you can use that instead of the chicken broth ...Yes you can use that instead of the chicken broth or make shrimp stock with the broth. Thanks!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-48486850443230476902015-02-10T21:23:17.089-05:002015-02-10T21:23:17.089-05:00So if I use shrimp with shells and make a stock, w...So if I use shrimp with shells and make a stock, would I eliminate the chicken broth completely? Thanks Chef John. And I really dig your site! BillBillhttps://www.blogger.com/profile/18154566293607314855noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4853304409541298452014-09-06T12:09:04.418-04:002014-09-06T12:09:04.418-04:00I have just tried to make this recipe, I dont know...I have just tried to make this recipe, I dont know how well I did, but it was supertasty. <br />Despite of me screwing up the roux by adding the flour after the stock. Some serious whisking some more broth. More serious whisking and it was saved. I am gonna try this again soon but in the correct order.<br />Thanks for the recipe.<br /><br />Kind regards,<br /><br />BobBob gaat feeder vissenhttps://www.blogger.com/profile/10107895490525386454noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42801384430327128152014-02-09T08:39:59.078-05:002014-02-09T08:39:59.078-05:00Definitely feel bad for people who live on the coa...Definitely feel bad for people who live on the coast and can't get raw fresh shrimp with the heads still on for stock purposes. :DJohnhttps://www.blogger.com/profile/04695668850602208897noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2702851757955805822014-02-01T08:54:15.134-05:002014-02-01T08:54:15.134-05:00Greetings Chef! My finicky lady-friend done tolds ...Greetings Chef! My finicky lady-friend done tolds me 'dat I done cooked up a mighty-fine shrimp etuffee or whatever it is 'dat one mights call it when 'ya adds in sum' tomators. Anywho's 'dis here dish couldn't have been any easier to make and I gots you to thank. So thanks! You're 'da best!S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66198365024183401062014-01-31T20:47:44.894-05:002014-01-31T20:47:44.894-05:00My first time commenting here, and just wanted to ...My first time commenting here, and just wanted to say I made a variation of this recipe and it was awesome! I used sausage instead of shrimp, and ran out of chicken stock so I had to make up the difference with veggie stock. I also used pablano peppers for some extra kick.Nathanhttps://www.blogger.com/profile/17778910146703219976noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67283040842526820092014-01-23T00:45:15.334-05:002014-01-23T00:45:15.334-05:00I've never left a comment here but I had to sa...I've never left a comment here but I had to say this one. I made this tonight for dinner and it was really really good. Royahttps://www.blogger.com/profile/12362877602090225716noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60199783098157933532014-01-22T17:04:25.043-05:002014-01-22T17:04:25.043-05:00YUM! can I use all caps for that?YUM! can I use all caps for that?mekmanhttps://www.blogger.com/profile/18445200874299528534noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80617616994512638532014-01-22T12:58:07.382-05:002014-01-22T12:58:07.382-05:00Being a westerner I cannot comment in any fashion ...Being a westerner I cannot comment in any fashion on tomatoes in the dish. But for me this is a gold mine to figure out how to use the little watery shrimp! Wish I'd thought of that. Usually if I use IQF seafood I stick to squid as it holds up better. If I don't have the time to peel my shrimp I don't use it. philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43897043866585417122014-01-21T21:28:56.650-05:002014-01-21T21:28:56.650-05:00Creole étouffées DO use tomatoes, cajun étouffées ...Creole étouffées DO use tomatoes, cajun étouffées do not.Anonymoushttps://www.blogger.com/profile/16545900920739767363noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1244880292704509242014-01-21T17:18:08.117-05:002014-01-21T17:18:08.117-05:00From a Louisiana native: Even though I wouldn'...From a Louisiana native: Even though I wouldn't call this a true etouffee, I'll recommend that it's important to cook your rice in the same stock. It makes a world of difference to the taste.SpeedRacer105https://www.blogger.com/profile/07747372044021802644noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8970827627629285012014-01-21T03:25:00.962-05:002014-01-21T03:25:00.962-05:00@blogagog well, you can find the phrase sometime[s...@blogagog well, you <b><i>can</i></b> find the phrase <i>sometime[sic] tomatoes are added</i> <a href="http://en.wikipedia.org/wiki/%C3%89touff%C3%A9e" rel="nofollow">here</a>. I guess it's another one of those regional quibbles... like beans in chile con carne.mamakawamahttps://www.blogger.com/profile/11809212585112032997noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81264636045036485222014-01-21T02:41:29.161-05:002014-01-21T02:41:29.161-05:00Good Lord. I love you like a brother who is much ...Good Lord. I love you like a brother who is much better at cooking than me chef, but this is a travesty.<br /><br />Tomatoes in etouffee? What the hell? There's no crying in baseball, and there's no tomatoes in etouffee! That's yankee crap. I'm a transplant from NJ down here and even I know that.<br /><br />Heh. Seriously, what you made is more like shrimp creole ('member I said that last post?). I invite you to come to our strange state and taste the difference. Heck, it might even convert you from saying "you guys" to saying "y'all".blogagoghttps://www.blogger.com/profile/07359382592912601640noreply@blogger.com