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Old 10-09-2011, 02:27 PM   #21
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Originally Posted by forty_caliber View Post
...This may simply be a case of one man's Jambalaya is another man's Etouffee.

Most probably.

We all know there are as many variations to these recipes as there are cooks.

Some years ago, I picked up a copy of Paul Prudhomme's first cookbook, Louisiana Kitchen, at a flea market. I have been using the recipes in that book as my guide. I like this book because it was published in the 80s before he went all commercial with his spice blends. The book lists all the individual spices in the ingredients lists rather than 'Fish Magic' or 'Meat Magic' and there are no attempts to make low fat versions of these traditional dishes.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 10-09-2011, 08:34 PM   #22
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In French, the verb ettouffer
(can't figure out how to put the accent on the first e) means to suffocate or smother.
I've got OCD--Obsessive Chicken Disorder!
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Old 10-10-2011, 12:13 PM   #23
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Originally Posted by giggler View Post
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.
Etouffee is definitely NOT light. It's smothered in a rich brown gravy. We prefer pork chops made that way.
Wine is the food that completes the meal.
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