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re: Etouffee question
Posted on 4/7/18 at 2:05 pm to Cajunate
Posted on 4/7/18 at 2:05 pm to Cajunate
Good point, but I really want everything all set to go and as easy as possible. I'll be vacuum sealing it and just dropping it in simmering water before breaking open the bag so that my hosts don't need to do any sort of cooking or cleanup. All they're going to be doing is making rice.
Good suggestions on both before and after as a garnish
Good suggestions on both before and after as a garnish
1
Posted on 4/7/18 at 2:09 pm to Degas
My preference is fresh is best with green onions and parsley, though I do enjoy some of it "cooked" into the dish as well. "Cooked" has a different flavor to me than the fresh, so it's the best of both worlds.
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