"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-23-2016, 07:49 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 676
Shrimp Etoufee, from Big Al

Shrimp Etoufee, from my friend from the Delta.

Attached Files
File Type: pdf Etoufee Big Al.pdf (335.8 KB, 123 views)
__________________

giggler is offline   Reply With Quote
Old 10-23-2016, 11:47 AM   #2
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,648
This recipe has led to my discovery that it is next to impossible to prepare dinner while standing on your head!
__________________

__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 10-23-2016, 12:14 PM   #3
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,567
Here's the recipe right side up. Eric, did you have questions about it?

Click image for larger version

Name:	Etoufee Big Al.jpg
Views:	92
Size:	38.2 KB
ID:	25558
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-23-2016, 12:42 PM   #4
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
I have a question.... how do you simmer something for 4 hours with no more liquid than what is in the can of tomatoes?
__________________
Rick
RPCookin is offline   Reply With Quote
Old 10-23-2016, 12:57 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,967
I see no herbs or spices. Oregano, thyme, bay leaf, cayenne, paprika...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-23-2016, 01:00 PM   #6
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,567
Quote:
Originally Posted by RPCookin View Post
I have a question.... how do you simmer something for 4 hours with no more liquid than what is in the can of tomatoes?
Good question. Considering the ingredients, I would say four hours is a *really* long time to simmer anyway.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 10-23-2016, 01:15 PM   #7
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,163
Under view in the PDF menu, there is an option to rotate.

Justin Wilson's recipe is not totally dissimilar to this one. There's not much liquid in it either, although he only simmers for an hour (and I'll admit I add some shrimp or chicken stock when I make it). We like Justin's recipe best for etouffee, with our tweeks. It's simple and only takes time for chopping and simmering.

There are chilis in the Ro-tel. Justin uses a bit of cayenne, but no tomatoes. Justin also uses a lot of parsley, which I don't. Paul Prudhomme fancies it up with a roux, much less cooking time, and a lot of spices, but there are a lot of etouffee recipes around that have only a tiny bit of spice.

I think etouffee is one of those dishes that every family makes their own way, i.e. the way they like it.
medtran49 is offline   Reply With Quote
Old 10-23-2016, 03:57 PM   #8
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 676
I see it more like this..

this is a no Roux sauce mainly butter..

So melt 2 stix butter
add 1 chopped onion, 1 choped bell pepper, 1 "bud " of garlic, 2 stalks celery.
1 can diced hot Tomatoes.

Simmer on low for 4 hours?! Wow, I have a very heavy enamaled Iron pot. and I asked Big Al about this. He Responded.." About the time it takes to watch a Alabama football game"

I'm thinking, by then this will be just gone veggies in oil.

Then add can of soup, spices, Thyme, bay Leaf, and Worstershire..

Then add shrimps like last 10 minutes till done..

Serve over rice.

I think the 4 hours part is excessive.

Eric, Austin Tx.

ps. 2 quarts of shrimp, I think is about 2 pounds.
__________________

giggler is offline   Reply With Quote
Reply

Tags
recipe, shrimp

Shrimp Etoufee, from Big Al Shrimp Etoufee, from my friend from the Delta. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×