| Search Results for 13 matches! |
| Bar none, this is the best crawfish etouffee I've ever had that doesn't require a roux or FRESH crawfish, which I do not have access to in Wisconsin. This recipe utilizes frozen, packaged crawfish tails which are easily attainable in your grocers seafood section. I hope you all enjoy it as much as my friends and family.
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| Here is yet another rendition of Shrimp Etouffee that I have worked a little. It's almost the same a some of the others on your site. I do the roux first. Mine has more garlic, and I don't cook the Shrimp as long. I've had many compliments for this version....our author also writes - My brother bought me a PooDoo shirt last year. I love it !!! Have you gotten yours yet from the Kaplan High Drama Club? |
| Miss Ollie had been in our household for a long time. She was one of the best cooks around. Our family loved when she prepared this etouffee. |
| Sometimes you may want seafood Etouffee', but find that you only have chicken on hand...well, I guess we gonna use chicken.
I am dedicating this recipe to my Nannie, now gone from this earth. As the daughter of a trapper/trader she learned to cook early...sometimes it was only with the "crawdads" she caught with dough balls and a safety pin.
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| My sister makes this delicious recipe! And always invites me...so she says!
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| My sister makes this delicious recipe! And always invites me...so she says!
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| This is a Cajun etoufee made up of a mixture of various etoufee versions compiled from myself and family members. It is very rich.
Editors' Note.........Delcambre is the city famous for the Shrimp Festival. One of the original and greatest festival celebrations in Louisiana. If ever you get a chance visit Delcambre and see the shrimpboats and learn about the real Delcambre Reboks! |
| a fish stew made with the goo fish......The goo fish is the nickname for a freshwater drum; known as a gaspergou or sheepshead? In S LA, most people use the term "sheepshead" to describe a saltwater drum with big teeth and striped sides. The freshwater drum fish is a gaspergou. Farther up the Mississippi, the two names are interchangable, but they're usually referring to two distinct fishes. And you definitely don't catch them in the same places (fresh vs salt/brackish water).
I think the saltwater version is the superior fish, tastewise. They're all related to buffalofish, carp, and croaker, too. All make peculiar thrumming/drumming/thumping noises, hence the name drum.
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| Cajun men are good cooks and not afraid to cook or brag on them selves. I say if it's good and it's true, why not!
Our authour is quoted as saying, "The BEST Dish I have cooked in a very long time!!!" He also says it only takes 20 minutes to prep if you are good....And if you are not? Cook it anyway.
Sure makes me want to try it. |
| Know how to tame an alligator......Cook it in a gravy of etouffe' over rice...OK OK it won't tame the beast but it sure will tame the hunger. This is an interesting note on the crocodile - The crocodile cannot move his tongue. The whole tongue is rooted to the base of his mouth. So he can’t stick out his tongue at you, but you can always stick your tongue out at him. Did anyone ever notice an alligator do that?
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| A fast, easy and great tasting etouffee (sometimes spelled "etoufee"). Easy on the hips too! Perfect for Shrimp too! |
| Baugh, Ms. Linda can cook a good etoufee! |
| A Cajun dish so common, it's in everyone's recipe box. One of my personal favorites. |
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