If someone had never had a true crawfish (shrimp) etouffee, this was a great flavored dish. But, without the deep dark red roux, which this method can't achieve, it just did not have the wonderful flavor.
I'd give it a high 7, but be hesitant to call it an 'etouffee.'
Made the tomato rice to go along with it also, but used some of last year's tomatoes from the freezer and oven roasted them before combining with the rice. Tasty.
I'd give it a high 7, but be hesitant to call it an 'etouffee.'
Made the tomato rice to go along with it also, but used some of last year's tomatoes from the freezer and oven roasted them before combining with the rice. Tasty.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com