Pellice
Cook
Good weekend, fellow cooks!
Last week was Mardi Gras, and I saw a simple recipe for shrimp etouffee in hte Washington Post. Well, I decided to use leftover chicken, but was left with some questions about the recipe.
https://www.copymethat.com/r/7KhbHBu/an-easy-shrimp-etouffee-recipe-that-gets/
First, the oil. Surely olive oil is not what would normally be used? I'm just curious, not judgmental about "authentic enough" or not (particularly when I'm using chicken!) I used the grapeseed oil I was trying to use up, as I'm guessing a neutral oil would be the more usual choice. And, in fact, I bet that in "authentic" cajun cooking (as opposed to creole), the fat of choice would be lard. Anyone know about this?
Second, the lack of tomatoes. I'm guessing that, on the other hand, it IS authentic to cook this without tomatoes.
And finally, since there was no tomatoes, stock, or other liquid added to this dish, it came out more like a taco filling rather than a sauce. I'm guessing that's authentic too, but am not sure, since cajun cooking is "peasant cooking" generically speaking, and the intent would be to stretch that dish as far as possible.
Last week was Mardi Gras, and I saw a simple recipe for shrimp etouffee in hte Washington Post. Well, I decided to use leftover chicken, but was left with some questions about the recipe.
https://www.copymethat.com/r/7KhbHBu/an-easy-shrimp-etouffee-recipe-that-gets/
First, the oil. Surely olive oil is not what would normally be used? I'm just curious, not judgmental about "authentic enough" or not (particularly when I'm using chicken!) I used the grapeseed oil I was trying to use up, as I'm guessing a neutral oil would be the more usual choice. And, in fact, I bet that in "authentic" cajun cooking (as opposed to creole), the fat of choice would be lard. Anyone know about this?
Second, the lack of tomatoes. I'm guessing that, on the other hand, it IS authentic to cook this without tomatoes.
And finally, since there was no tomatoes, stock, or other liquid added to this dish, it came out more like a taco filling rather than a sauce. I'm guessing that's authentic too, but am not sure, since cajun cooking is "peasant cooking" generically speaking, and the intent would be to stretch that dish as far as possible.