LCG 'Etoufee recipe

[madjack]

So, you are adding your flour to the sauteed veggies? Not doing a roux, and sauteeing the veggies separately? I just want to be sure. It's not what I expected. If you are making a roux, how dark are you going?

I've done gumbos, but not an etoufee. I'm an Italian who loves cajun food, and it's not made the same way -- frustrating.

CD

CD, this is done with a "white roux" which essentially means that the flour is for thickening only...just think of it as doing a white sauce in Italian cooking...Cajun style...
madjack

[caseydog]

I used to make my own stocks, but found some stuff in a
carton called "Kitchen Basics", and it is really good, and a lot less hassle. It's
not full of chemicals like the canned stuff, either.

Kitchen Basics home page


Products

Find a store near you... for Kitchen Basics by zip code

That's the stuff. Did they pay you for that post?

[caseydog]

CD, this is done with a "white roux" which essentially means that the flour is for thickening only...just think of it as doing a white sauce in Italian cooking...Cajun style...
madjack

Ah, I see. Thanks!

I look forward to meeting you at a gathering. You sound like a fellow foodie. I love learning new good things to cook -- so I can eat 'em whenever I want!

I got hooked on cajun cooking when I lived in Port Arthur. But here in Dallas, cajun food just means loading the dish up with spices till it makes your head explode. It's a full-frontal attack.

That's not what I ate at my friend's mama's houses. Mrs Tibideax and mama Hebert made cajun food that put the sneak attack on you. At first, you just got the outstanding earthy flavors, and then, after a little while, you realized you were sweating like crazy. That, to me, is proper cajun seasoning. The heat creeps up behind you while you are enjoying the flavor.

[madjack]

That's not what I ate at my friend's mama's houses. Mrs Tibideax and mama Hebert made cajun food that put the sneak attack on you. At first, you just got the outstanding earthy flavors, and then, after a little while, you realized you were sweating like crazy. That, to me, is proper cajun seasoning. The heat creeps up behind you while you are enjoying the flavor.

..now dats perzact-taly raght............................

[sdtripper2]

That's not what I ate at my friend's mama's houses. Mrs Tibideax and
mama Hebert made cajun food that put the sneak attack on you. At first,
you just got the outstanding earthy flavors, and then, after a little while,
you realized you were sweating like crazy. That, to me, is proper cajun
seasoning. The heat creeps up behind you while you are enjoying the
flavor.

..now dats perzact-taly raght............................

MadOne:

I am one that likes the food to have lots of flavor, however the heat
could be there in force.

When you say "..now dats perzact-taly raght" about the heat coming uP
from behind and creeping sorta like a fulfillment on a physical level than
this is what I look for often. This is the Holy Grail of great flavored
food to me. To have the flavor yet the slightest sweat on lip and brow are
tell tail of the food that my endorphin type obsession quests for.

Knowing you come from the land, soul and Mecca of Cajun cuisine. And
can say all them there words correctly, like "..now dats perzact-taly raght",
your food must have all the right stuff. But then I would expect you to be
able to hold a knife and spice with the best of them. If your food is as good
as you build your Teardrops ... then you must be one h@ll of a cook ~
and " dats perzact-taly raght" ~ !

[madjack]

...hey Tripp-man.......dats perzact-taly raght... .............................

[caseydog]

I think the Tripper may be lobbying for seconds at the next gathering.