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shrimp etouffee

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jemrx
jemrx Posts: 81
edited November -1 in EggHead Forum
here is the line up
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adding the roux to the trinity

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some garlic green onions and thyme

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in go the shrimp

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plated up
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my newest find
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Comments

  • Egghead-Sooner
    Egghead-Sooner Posts: 134
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    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?
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  • jemrx
    jemrx Posts: 81
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    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
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    Mightyfine dish

    Cajun seal of approval :):)

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  • jemrx
    jemrx Posts: 81
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    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
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  • Wazoo
    Wazoo Posts: 150
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    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!
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  • jemrx
    jemrx Posts: 81
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    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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