- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Lobster Base for etouffee?
Posted on 3/5/14 at 3:41 pm to OTIS2
Posted on 3/5/14 at 3:41 pm to OTIS2
I don't care for oysters with meat gumbos either, BUT I agree that they go with game, particularly duck, well. I'm not a big game eater so it's not relevant to my life as the Gumbo Queen of New Orleans. 
This post was edited on 3/5/14 at 3:42 pm
0
Posted on 3/5/14 at 3:48 pm to Gris Gris
quote:
This is what I've been doing.
That's my recipe almost exactly. Its in the TD recipe books
and also
Dons Seafood recipe book 1958
Posted on 3/5/14 at 3:52 pm to Gris Gris
quote:
Fat is the key to the flavor much moreso than stock in my opinion.
THIS x 134,000
Get that fat out the heads. That's where the flavors at.
Besides, when are yall adding stock to start with, that's going to make it too thin.
This post was edited on 3/5/14 at 3:56 pm
Posted on 3/5/14 at 3:55 pm to Kajungee
Gris Gris, OTIS and Kajungee..... Do you not make a small blonde roux for your etouffee?
Posted on 3/5/14 at 3:56 pm to Kajungee
I think mine came from the Don's book. I have that one. It's been so long ago that I just can't recall where I got it for certain.
Posted on 3/5/14 at 3:58 pm to tdavi48
quote:
Do you not make a small blonde roux for your etouffee?
Only if I have no fat at all.
If I have the fat I want for flavor, I use a little bit of cornstarch slurry at the end to thicken if I need it.
but then again, I don't add any stock to thin it either
Posted on 3/5/14 at 3:58 pm to tdavi48
I don't use a roux at all.
Posted on 3/5/14 at 4:02 pm to Gris Gris
quote:
I think mine came from the Don's book. I have that one
Yes we have been thru this. You checked that book for me when I found out you had it. I was told by my grandma she got the recipe from Dons many years ago.
And I thought I suffered from CRS.
Mardi Gras hangover or the ashes clouding you head today ?
Posted on 3/5/14 at 4:14 pm to tdavi48
quote:I do.
Do you not make a small blonde roux for your etouffee?
Posted on 3/5/14 at 4:26 pm to OTIS2
quote:
Know how I know your version is watered down?
Trust me, nothing I make is watered down. If you simmer the stock, fat, Trinity and roux for a while, the water will boil out and you can fine tune your consistency. Crawfish go in toward the end.
I don't play when it comes to runny etouffee.
Posted on 3/5/14 at 5:49 pm to Gris Gris
6 out of 7 GG.
Posted on 3/5/14 at 6:19 pm to Kajungee
quote:
Yes we have been thru this. You checked that book for me when I found out you had it. I was told by my grandma she got the recipe from Dons many years ago.
And I thought I suffered from CRS.
Mardi Gras hangover or the ashes clouding you head today ?
It's all coming back to me now that my head is clearing. Did you see the picture of the bombay sapphire big old bloody mary I started out with last night in the bloody mary thread? Well, sapphire does something to me and I had several of those mega drinks followed by numerous gin and tonics. I was definitely a bit cloudy. I'm clearing, though.
Posted on 3/5/14 at 6:21 pm to OTIS2
quote:
6 out of 7 GG.
Yeah, I tend not to exaggerate like men do.
Posted on 3/5/14 at 7:01 pm to Gris Gris
No, GG...6 out of his 7 gumbos had bay leaves or other herb combinations in them.
This post was edited on 3/5/14 at 7:20 pm
Posted on 3/5/14 at 7:08 pm to Gris Gris
u better quit getting so hazy,, our country may need you to do some more work on our flag, Betsy..
Posted on 3/5/14 at 7:13 pm to OTIS2
We already went over that. I don't make those for that very reason. Yuck.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News