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re: Lobster Base for etouffee?
Posted on 3/5/14 at 1:20 pm to Gris Gris
Posted on 3/5/14 at 1:20 pm to Gris Gris
Very similar, though I think I'm using about 2.5 to 3 sticks of butter for a 2 lb recipe, and I'm doing a blonde, quick roux with flour .Double the garlic and about 1/3 cup of water from the tailmeat pakage rinse. Pure, simple good flavors.
This post was edited on 3/5/14 at 1:21 pm
1
Posted on 3/5/14 at 1:23 pm to OTIS2
quote:
Pure, simple good flavors.
Exactly. Just like gumbo should be. None of those herbs that don't belong in there.
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