- 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
Etouffee question
Posted on 4/7/18 at 1:25 pm
Posted on 4/7/18 at 1:25 pm
I'll be making a batch of etouffee and freezing it to take with me to visit friends. My question is, should I add the green onions and parsley to the etouffee and then freeze, or freeze without them and add when the dish is about to be served? On one hand, I want the flavors to meld, but I don't want the greens to be a bunch of mush. What should I do? Perhaps both?
4
Posted on 4/7/18 at 1:27 pm to Degas
Add when you cool the dish for freezing.
You can reheat on location later and be ready to serve.
You can reheat on location later and be ready to serve.
Posted on 4/7/18 at 1:50 pm to Degas
I would do as Otis suggested with some of the green onions and garnish. Then, once reheated, I would add more fresh just before serving. I do that with gumbo often and it works well.
Posted on 4/7/18 at 1:51 pm to Degas
You can even wait until you reheat it to add the crawfish. It will then be like fresh cooked.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News