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Started By
Message
Étouffée - flat leaf parsley or curly?
Posted on 6/21/15 at 8:16 pm
Posted on 6/21/15 at 8:16 pm
What do you use?
5
Posted on 6/21/15 at 8:18 pm to Degas
I made it today and several recipes I looked at did not call for parsley. John Besh and Emeril.
Posted on 6/21/15 at 8:22 pm to tracytiger
That's because Emeril is from Boston. 
Posted on 6/21/15 at 8:25 pm to Degas
I've used both and don't think it matters much.
This post was edited on 6/21/15 at 8:27 pm
Posted on 6/21/15 at 8:43 pm to Degas
Flat leaf - has more flavor.
BUt I wouldn't make a trip to the store if I had curley leaf on hand.
BUt I wouldn't make a trip to the store if I had curley leaf on hand.
Posted on 6/21/15 at 8:44 pm to Kajungee
Flat leaf...and it does matter.
Posted on 6/21/15 at 8:47 pm to Degas
Made étouffée today for Catfish Acadiana, didn't use any parsley, and all 4 quarts went down without anyone saying they missed it.
Posted on 6/21/15 at 8:51 pm to Icansee4miles
If anyone can tell the difference in taste between the two in a spicy dish like étouffée than I'd like to know how. I don't think that is possible.
Posted on 6/21/15 at 8:53 pm to Shamalamadingdong
Take a bite of curly, then flat. Report back. 
Posted on 6/21/15 at 9:17 pm to Degas
Flat Leaf
Because it's what's in my herb bed.
Because it's what's in my herb bed.
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