RE: Subject
Tried this recipe tonight.
In true candy ass fashion, used MILD sauce.
BIG MISTAKE.
Fortunately had a bottle of hot sauce available for rescue duty.
BIG DIFFERENCE.
(Next time, use HOT SAUCE Dummy.)
A thought:
Since mushroom bits are included in the soup, might add a 4 OZ can of
sliced mushrooms, drained, to the sauce next time.
What do you think Swing?
Lew
"Swingman" <[email protected]> wrote in message
> If you want to try the REAL, non-EZ, Etoufee, here how it's made been made
> by our family around the Eunice/Basile area for years:
Thanks, think I'll try it out. I'm not very big on rice, but I'm guessing
the rice is just a carrier for the main part of the recipe which is the
shrimp.
I'll let you know how it turns out.
"Swingman" wrote:
> I've actually did that very thing in years past, but went back to
> the
> original "shortcut" recipe ... for simplicities sake, and the fact
> that I'm
> only one of two in my immediate family that likes mushrooms.
Shrooms are like sex.
You are still alive without either,
IF
You want to call that living.
Lew
"Lew Hodgett" wrote
> "Swingman" wrote:
>
>> I've actually did that very thing in years past, but went back to the
>> original "shortcut" recipe ... for simplicities sake, and the fact that
>> I'm
>> only one of two in my immediate family that likes mushrooms.
>
> Shrooms are like sex.
>
> You are still alive without either,
>
> IF
>
> You want to call that living.
If you want to try the REAL, non-EZ, Etoufee, here how it's made been made
by our family around the Eunice/Basile area for years:
2 pounds peeled/deveined shrimp
1 medium chopped onion
1 tbsp tomato paste
1/2 cup chopped bell pepper
1 tbsp chopped parsley
3 to 4 cloves garlic minced
1/2 cup chopped celery
1/2 cup green onion tops fine chop
3/4 to 1 cup water
*1/2 + tsp salt
*1/4 + tsp cayenne
(*salt and cayenne to taste)
1 stick butter (8 Tbsp)
1/2 cup flour
Roux : Melt butter, add in flour stirring, continuously about 8 minutes on
medium-high heat 'til light brown/yellow.
Add onions, bell pepper, celery, and sauté until clear; add garlic and stir
about a minute more; mix tomato paste and water in separate cup, then stir
in.
Cook mixture on medium-low heat for 20 to 25 minutes.
Mix thoroughly, then add parsley, onion tops and shrimp; stir over heat 3 to
4 minutes more, cut off heat and let stand, covered, for 8 to 10 minutes.
Serve over steamed rice.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
"Lew Hodgett" wrote > RE: Subject
>
> Tried this recipe tonight.
>
> In true candy ass fashion, used MILD sauce.
>
> BIG MISTAKE.
>
> Fortunately had a bottle of hot sauce available for rescue duty.
>
> BIG DIFFERENCE.
>
> (Next time, use HOT SAUCE Dummy.)
>
LOL! ... Salient points:
"Seasoning" is probably the biggest single appeal to the palate of most
"Cajun" dishes. The main obstacle that most folks have in making a Cajun
dish that pleases the discerning palate is getting the "seasoning" right.
With this particular recipe, and the *specific* use of "HOT Pace Picante
Sauce", that problem is side stepped because NO "seasoning" whatsoever is
necessary.
That's the beauty/magic of the recipe as originally posted.
IOW, it is basically a 'shortcut' for making the real thing, and it works
for the discerning palate ONLY because of the very specific ingredients.
The recipe has always been viewed with suspicion and incredulity by most
"cooks", Cajun or otherwise, (witness the recent "What no roux!?"
reaction)... that is, until they actually try it precisely as it was
originally presented here.
Any changes, as you discovered, are made at your own risk. :)
There are other "shortcut" recipes for making etoufee, all specifically
using "Cream of Mushroom Soup" as a base, that have been around for years
that do not contain the specific ingredient that makes this particular
recipe work. I'll see if I can dig one up for you out of the archives.
While they might be more amenable to experimentation, absence of the "art of
seasoning" may be the downside.
> A thought:
>
> Since mushroom bits are included in the soup, might add a 4 OZ can of
> sliced mushrooms, drained, to the sauce next time.
>
> What do you think Swing?
I've actually did that very thing in years past, but went back to the
original "shortcut" recipe ... for simplicities sake, and the fact that I'm
only one of two in my immediate family that likes mushrooms.
--
www.e-woodshop.net
Last update: 8/18/08
KarlC@ (the obvious)
On Nov 5, 7:04=A0pm, "Lew Hodgett" <[email protected]> wrote:
> "Swingman" wrote:
> > If you want to try the REAL, non-EZ, Etoufee, here how it's made
> > been made by our family around the Eunice/Basile area for years:
>
> > 2 pounds peeled/deveined shrimp
> > 1 medium chopped onion
> > 1 tbsp tomato paste
> > 1/2 cup chopped bell pepper
> > 1 tbsp chopped parsley
> > 3 to 4 cloves garlic minced
> > 1/2 cup chopped celery
> > 1/2 cup green onion tops fine chop
> > 3/4 to 1 cup water
> > *1/2 + tsp salt
> > *1/4 + tsp cayenne
> > (*salt and cayenne to taste)
> > 1 stick butter (8 Tbsp)
> > 1/2 cup flour
>
> > Roux : Melt butter, add in flour stirring, continuously about 8
> > minutes on medium-high heat 'til light brown/yellow.
>
> > Add onions, bell pepper, celery, and saut=E9 until clear; add garlic
> > and stir about a minute more; mix tomato paste and water in separate
> > cup, then stir in.
>
> > Cook mixture on medium-low heat for 20 to 25 minutes.
>
> > Mix thoroughly, then add parsley, onion tops and shrimp; stir over
> > heat 3 to 4 minutes more, cut off heat and let stand, covered, for 8
> > to 10 minutes.
>
> > Serve over steamed rice.
>
> Will check this one out.
>
> Lew
While you're up... check this out:
http://forums.fark.com/cgi/fark/comments.pl?IDLink=3D4004598
In article <[email protected]>,
"Swingman" <[email protected]> wrote:
[snipped for brevity]
> and the fact that I'm
> only one of two in my immediate family that likes mushrooms.
I am a Fanatical Follower of the Fabulous Fungi.
When they present themselves at my local supplier, a slab of Portobello,
sautéed ever so lightly in butter.... on a fresh kaiser... better than a
burger.
A handful of those little white marble-sized ones in my salad...yummy+
Morels if I can find them, and all the others...
Shrooms, some brie and some red wine...who needs food?
"Swingman" wrote:
> If you want to try the REAL, non-EZ, Etoufee, here how it's made
> been made by our family around the Eunice/Basile area for years:
>
> 2 pounds peeled/deveined shrimp
> 1 medium chopped onion
> 1 tbsp tomato paste
> 1/2 cup chopped bell pepper
> 1 tbsp chopped parsley
> 3 to 4 cloves garlic minced
> 1/2 cup chopped celery
> 1/2 cup green onion tops fine chop
> 3/4 to 1 cup water
> *1/2 + tsp salt
> *1/4 + tsp cayenne
> (*salt and cayenne to taste)
> 1 stick butter (8 Tbsp)
> 1/2 cup flour
>
> Roux : Melt butter, add in flour stirring, continuously about 8
> minutes on medium-high heat 'til light brown/yellow.
>
> Add onions, bell pepper, celery, and sauté until clear; add garlic
> and stir about a minute more; mix tomato paste and water in separate
> cup, then stir in.
>
> Cook mixture on medium-low heat for 20 to 25 minutes.
>
> Mix thoroughly, then add parsley, onion tops and shrimp; stir over
> heat 3 to 4 minutes more, cut off heat and let stand, covered, for 8
> to 10 minutes.
>
> Serve over steamed rice.
Will check this one out.
Lew