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re: Spinoff : Making Etouffee Today (Pics) : glassman Recipie
Posted on 8/19/15 at 10:53 pm to bossflossjr
Posted on 8/19/15 at 10:53 pm to bossflossjr
So, Boss, how was it?
2
Posted on 8/19/15 at 11:13 pm to Gris Gris
Delicious!!! 
Posted on 8/19/15 at 11:15 pm to glassman
Posted on 8/20/15 at 6:22 am to Gris Gris
quote:
So, Boss, how was it?
I actually had to go to Lafayette for dinner w a client. We gave Antlers a shot... Steakhouse by Le Triomphe. My steak was pretty good. Nothing earthshattering, but its a decent little neighborhood steakhouse. I agree w previous posters about the place, they may be a little confused at what they are trying to be tho
Re: Etouffee. Wife didnt take any pics. She said it had a pretty strong lemon flavor (recipie called for lemon juice & rind/zest at the end to finish the dish w the parsley), but she thought it was really good. Likely cut the lemon & reduce the tomato amount next go around. She did not think the clam juice added sweetness. Im gonna get to try it today.
Posted on 8/20/15 at 7:13 am to BayouBlitz
Boss, Looks good and sure it tasted great,
Just not traditional... More of a Crawfish Cardinale than Etouffee if you ask me..
Just not traditional... More of a Crawfish Cardinale than Etouffee if you ask me..
Posted on 8/20/15 at 7:24 am to BayouBlitz
quote:
Some of the biggest names in Cajun/Creole cooking use tomato in etouffee.
Not so sure about that. Creole maybe, but not Cajun.
John Folse maybe.. But I decided years ago after trying a few of his recipes, I will never try one again.
I know my Opelousas crowd of Paul Prudohmme, Tony Chachere and My Grandma are all on the no tomato side.
Posted on 8/20/15 at 10:05 am to bossflossjr
quote:
She said it had a pretty strong lemon flavor (recipie called for lemon juice & rind/zest at the end
That rings a bell to me and I think I thought that combined with the clam juice added a stronger flavor that needed a little toning down.
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