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Crawfish Etouffee
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Michael B
Posts: 986
Can this be cooked with a red sauce instead of a roux?
Comments
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Different flavor and texture. Probably like a manhattan chowder, depending on the sauce mixture.
Go EGGsperiment! Let us know the results.
LOL -
yeah, but then it's called crawfish creole. search for shrimp creole recipes and substitue crawfish for shrimp.
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Michael B,
you have a couple of responses over at the new forumClick Here it will take you over there.[p]
happy eggin
tb
happy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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BENTE,[p]Thanks Terry.
I posted here because it is considerably easier than doing so on the new forum.
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Thank you!
Next Tuesday I’m cooking for my wife’s cousin who is from Houma, La. Debbie says I should stick with something I know, but I thought I’d give this a try.
Found these:
http://allrecipes.com/Recipe/Louisiana-Shrimp-Creole-II/Detail.aspx
http://allrecipes.com/Recipe/Shrimp-Creole-III/Detail.aspx
http://www.epicurious.com/recipes/food/views/11451
What do you think? -
I found another site that is very interesting:
http://www.gumbopages.com/recipe-page.html
I have a lot of reading to do.
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