Shrimp Etouffee over dumpling. Came out little thin.
Shrimp Etouffee.
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Haven't had etouffee in many years-had it at a great now defunct Cajun restaurant. It was the crawfish version.
We usually eat it over rice, but dumplings look like a nice change of pace.
I prefer rice also. My kids on the other hand enjoy "noodles" x)
C
carolinasmokes
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Being a Cajun, born and raised in southwest Louisiana I love a good crawfish, shrimp or squirrel Etouffee served over rice. It's all about the roux, it'll make it or break it. Your roux does look a little thin, but appetizing. Keep at it!
Make a light roux, then pour a little heavy cream, the Cream is sweeter, season, then if it’s too thick lighten it up with milk, put your shrimp when it’s almost done , so they don’t overcook. You”ll lick you lips I GARRONTE!
For what it’s worth, crawfish etouffee is absolutely awesome poured over some fried catfish or grilled redfish, too.
That’s gonna be good. I GARRONTE!
Dammit! Stop this, you guys. I'm starving now...
No really, keep it up!! Love this
No really, keep it up!! Love this
Criminently!! They both look very good. I think I will stay with the rice version because that's the only one I have had, but the noodles do look scrumptious.
We get good shrimp here from the N.C. coast and my wife does it all ways -- rice, pasta, cold salad. The magic in Louisiana étouffée is the spice. So good.
There's a restaurant in downtown Chicago, "Heaven on Seven", that bills themselves as authentic Cajun food. I don't know if that's really true but I always enjoy their food.
We were planning to take a road trip south and head west and experience all the different foods along the way. Covid nixed that but we still want to do that, sounds fun and interesting (and tasty!)
There’s a handful of us from Louisiana. If you come through here, we can point you towards the “must try” stuff.
Cajun Supper, Shrimp Stew thinned a cross between a stew and a gumbo, fried okra, garden vegetables, boiled egg to mash in stew. Tonare Ma Sa Say Bon! I GARRONTE!
I think the roux and holy trinity is what makes it, along with the stock added.
I can put a shoe in it and love it.
Never seen it on dumpling noodles before, looks fantastic!
I can put a shoe in it and love it.
Never seen it on dumpling noodles before, looks fantastic!
Creole is more Sauces and New Orleans, Cajun is more westward plains, think jambalaya, crawfish dishes.
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