Discuss Cooking - Cooking Forums

Discuss Cooking - Cooking Forums (https://www.discusscooking.com/forums/)
-   Fish & Seafood (https://www.discusscooking.com/forums/f16/)
-   -   Shrimp Etoufee, from Big Al (https://www.discusscooking.com/forums/f16/shrimp-etoufee-from-big-al-96841.html)

giggler 10-23-2016 07:49 AM

Shrimp Etoufee, from Big Al
 
1 Attachment(s)
Shrimp Etoufee, from my friend from the Delta.

Sir_Loin_of_Beef 10-23-2016 11:47 AM

This recipe has led to my discovery that it is next to impossible to prepare dinner while standing on your head!

GotGarlic 10-23-2016 12:14 PM

1 Attachment(s)
Here's the recipe right side up. Eric, did you have questions about it?

Attachment 25558

RPCookin 10-23-2016 12:42 PM

I have a question.... how do you simmer something for 4 hours with no more liquid than what is in the can of tomatoes?

Andy M. 10-23-2016 12:57 PM

I see no herbs or spices. Oregano, thyme, bay leaf, cayenne, paprika...

GotGarlic 10-23-2016 01:00 PM

Quote:

Originally Posted by RPCookin (Post 1484884)
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.

medtran49 10-23-2016 01:15 PM

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.

giggler 10-23-2016 03:57 PM

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.


All times are GMT -5. The time now is 08:36 AM.

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