"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 10-09-2011, 08:19 AM   #1
Sous Chef
 
Join Date: Dec 2007
Location: Austin, TX.
Posts: 569
Shrimp etouffee question

This dish continues to elude me..

I make a mean shrimp creole and a Nice shrimp gumbo..

but I think etoufe is Shrimp in Brown Gravy..

no Tomatoes..but very light, served over rice.

Help Please? Eric, Austin Tx.

__________________

__________________
giggler is offline   Reply With Quote
Old 10-09-2011, 08:37 AM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Brown gravy? I thought it was a dark roux? A lot of those dishes seem to run together for me though... gumbo, etouffee, jambalaya...
I'm interested in the responses to this.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-09-2011, 08:41 AM   #3
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,783
Etouffee requires a roux (I prefer red-brown), the trinity (onion, green pepper and celery), garlic, spices and stock. Those are the basics, IMO, no matter what the protien. Of course stock and spices, would be based on the protien.

Since you make gumbo, these ingredients should be familiar. "Smothered" shrimp, is basically a gumbo with a lot less stock!

Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 10-09-2011, 08:45 AM   #4
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
The brown gravy is definitely a roux. I'm trying to think of what show I saw yesterday morning which made this step so easy. I think America's Home Kitchen. They lightly toasted the flour before adding the oil, which immediately turned a beautiful golden brown. It was then put it in the oven to wait for the rest of the meal. It looked so much easier than the traditional methods.
__________________
Claire is offline   Reply With Quote
Old 10-09-2011, 09:29 AM   #5
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
The dishes change according to the cooks. When I lived down on the bayou, the neighbor fixed a dish she called shrimp etouffee, which was pink and very rich. I know it started with a roux, and had cream in it, obviously some tomato product, and I'm guessing stock from shellfish.

Many of her dishes had some fine herb in them that I now think was probably thyme. I have often thought of Naomi and her kindness to me.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 10-09-2011, 09:43 AM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Basically gumbo with less stock, I like that definition, Craig.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-09-2011, 10:57 AM   #7
Assistant Cook
 
Join Date: Oct 2011
Location: Bydgoszcz, Poland
Posts: 5
Gravy is correct

A roux is a thickener.
__________________
G_Licious is offline   Reply With Quote
Old 10-09-2011, 11:39 AM   #8
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,783
Quote:
Originally Posted by G_Licious View Post
A roux is a thickener.
That is true, but in a lot of Cajun cooking, it can be thinned for recipes like etouffee, to be more "gravy" like.

Craig
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 10-09-2011, 12:22 PM   #9
Executive Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sir Francis Drake Hotel
Posts: 4,886
I was planning on making this for Sunday dinner today, but the chicken chow mein I was supposed to make yesterday has already been Mise en placed.

Food & Wine Chicken-and-Andouille Étouffée Recipe. Just subsititue ½ or all of the chicken with shrimp. I am going to substitute half the chicken with bay shrimp when I make it, probably next week some time.
__________________
Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
Sir_Loin_of_Beef is online now   Reply With Quote
Old 10-09-2011, 12:31 PM   #10
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,357
Quote:
Originally Posted by Sir_Loin_of_Beef View Post
I was planning on making this for Sunday dinner today, but the chicken chow mein I was supposed to make yesterday has already been Mise en placed.

Food & Wine Chicken-and-Andouille Étouffée Recipe. Just subsititue ½ or all of the chicken with shrimp. I am going to substitute half the chicken with bay shrimp when I make it, probably next week some time.

It's interesting the linked recipe has no seasonings other than S&P.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Reply

Tags
shrimp

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



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:55 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.