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shrimp etouffee

jemrxjemrx Posts: 81
edited 1:30AM in EggHead Forum
here is the line up
adding the roux to the trinity

some garlic green onions and thyme

in go the shrimp

plated up
my newest find


  • Man that looks really good! I bought a justin smith cookbook so I could give a try at some cajun dishes. I would love to have to crawfish etoufee but obviously shrimp are more accessible than crawfish. What temp do you use to preheat your CI skillet before making roux and mixing trinity?
  • jemrxjemrx Posts: 81
    I had dome temp at 450, ci on plate setter from start up probably no more than 15'. I had to take it off the egg during the cook while the rice cooked. It got so hot it started to reduce too fast. I use to live in nola married a cajun whose mother taught me some dishes to make
  • Mightyfine dish

    Cajun seal of approval :) :)

  • jemrxjemrx Posts: 81
    thanks frank.....I have that same exact window sticker on my kitchen door for 15 yrs or so. It was an honerary offering from my in laws when they were alive making me a yankee coon-ass
  • WazooWazoo Posts: 150
    Looks GREAT! Had me some crawfish etoufee a few weeks ago, but that was from a (pardon) ...package mix... It was good, but nothing beats cooked from scratch. Well done!
  • jemrxjemrx Posts: 81
    hey wazoo.....thanks for the compliment. Had some crawfish monica at the jazz fest this year, great food and music. we will be down again next yr for jazz fest and a wedding at jefferson island can't wait. where are you located?
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