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View Full Version : Paul P.s' Shrimp Etouffee



crewdawg52
05-06-2011, 07:26 AM
Jonsein for shrimp etouffee really bad, so I went freezer divin and came up with some. Love this guys cookbook!
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe001.jpg

Browned some brown rice in olive oil before being cooked in chix stock. Love the nutty taste it gives the rice.
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe003.jpg

Cookin the roux
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe004.jpg

Roux done at the color I like
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe005.jpg

Added the Trinity, and a tbs of the seasoning mix
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe006.jpg

The mixture added to shrimp bouillon and shrimp
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe007.jpg

Done. Time to eat!
http://i195.photobucket.com/albums/z119/crewdawg52/Shrimpettouffe008.jpg

BluDawg
05-06-2011, 08:15 AM
:thumbs up::thumbs up:That is a Big bowl of comforting happiness.

Vermin99
05-06-2011, 08:16 AM
:wow: That looks great!!!

tomshoots
05-06-2011, 09:28 AM
Yummmmm!!! How 'bout some mud bugs wit dat??

SmokyOkie
05-06-2011, 10:42 AM
Or some fried gator tail meat along side it!

Looks great Geoff! aiyeeeeeee!

Fatback Joe
05-06-2011, 11:49 AM
I love that book also.

Looks like you nailed it!

oaksmoke
05-06-2011, 07:41 PM
OOOOOWEEEE! Liking Dat!

Shiz-Nit
05-06-2011, 09:06 PM
I diggin the looks of that.

I'm going to have to give that a try come winter I do believe.

BigAL
05-30-2011, 08:59 AM
Looks fantastic!!! Great look'n roux, toux!:thumbs up: One of my fav's for sure.

What is the difference between etouffee and gumbo? Tomatoes? I just made shrimp and sausage gumbo yesterday and everything looks the same, just no tomatoes.:shrug:

tomshoots
05-30-2011, 06:42 PM
Looks fantastic!!! Great look'n roux, toux!:thumbs up: One of my fav's for sure.

What is the difference between etouffee and gumbo? Tomatoes? I just made shrimp and sausage gumbo yesterday and everything looks the same, just no tomatoes.:shrug:


I'm no expert here as I have never made either. But gumbo is sort of a soup/stew, whereas etouffee is more like a gravy/sauce served over rice. I had etouffee served over broiled fish once at a cajun restaurant. Oh, Mercy!!:Drool2:

SmokyOkie
05-30-2011, 09:11 PM
I'm no expert here as I have never made either. But gumbo is sort of a soup/stew, whereas etouffee is more like a gravy/sauce served over rice. I had etouffee served over broiled fish once at a cajun restaurant. Oh, Mercy!!:Drool2:

:whathesaid: and tomatoes. Also, to my thinking, a lighter roux.

PigCicles
05-31-2011, 09:51 AM
Dude! You needed another piece of bread to go with that too. Totally delish! I'd be lickin the bottom outta that bowl.

peculiarmike
05-31-2011, 10:25 AM
Geoff, IF you were to be at Valpo, and IF you were to make a batch of that..............

I'd be willing to help you get rid of it. :msn-wink:
I mean, what are friends for???

:1987_food:

crewdawg52
06-14-2011, 05:30 AM
Geoff, IF you were to be at Valpo, and IF you were to make a batch of that..............

I'd be willing to help you get rid of it. :msn-wink:
I mean, what are friends for???

:1987_food:


Its a good possibility ....................