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GetCocky11
South Carolina Fan
Member since Oct 2012
34156 posts

Etouffee - tomatoes or no tomatoes?
It is my understanding that tomatoes are a huge no-no in Cajun cooking, but I keep seeing etouffee recipes that include tomatoes.

Help.
This post was edited on 8/4 at 12:29 pm


Dorothy
LSU Fan
Munchkinland
Member since Oct 2008
17957 posts

re: Etouffee - tomatoes or no tomatoes?
No. Just no.


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134
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11390 posts

re: Etouffee - tomatoes or no tomatoes?
Tablespoon of tomato paste,


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68
J Murdah
LSU Fan
Member since Jun 2008
36286 posts

re: Etouffee - tomatoes or no tomatoes?
Yes and okra


Walt OReilly
LSU Fan
Next Year U
Member since Oct 2005
114516 posts

re: Etouffee - tomatoes or no tomatoes?
No


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42
MorbidTheClown
LSU Fan
Baton Rouge
Member since Jan 2015
32037 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

Yes and okra


and eggs


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011
VOR
New Orleans Pelicans Fan
Lap of Luxury
Member since Apr 2009
56599 posts

re: Etouffee - tomatoes or no tomatoes?
No tomatoes. Adds nothing to the dish. Imfacttomatoes detract from the true, naturaql flavor


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41913 posts

re: Etouffee - tomatoes or no tomatoes?
I prefer not...and you're gonna get screwed with pretty good, you see.


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10
georgia
New York Yankees Fan
445
Member since Jan 2007
7955 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

Etouffee


once you add tomatoes wouldn't you basically be making a sauce piquant?


Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
63908 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

once you add tomatoes wouldn't you basically be making a sauce piquant?
True


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30
GetCocky11
South Carolina Fan
Member since Oct 2012
34156 posts

re: Etouffee - tomatoes or no tomatoes?
I'm going to stay away from the tomatoes I think. But this sounds like a divisive issue.


Ashtray
LSU Fan
La
Member since Apr 2017
94 posts

re: Etouffee - tomatoes or no tomatoes?
Tomatoes = Creole

Cajun = No Tomatoes

Simple as 'dat


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
39954 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

I'm going to stay away from the tomatoes I think. But this sounds like a divisive issue.




Don't ask about tomatoes in gumbo.

No tomatoes is my preference.


hungryone
LSU Fan
river parishes
Member since Sep 2010
9036 posts

re: Etouffee - tomatoes or no tomatoes?
Many of the bayou cajuns I know use the term etouffee to refer to things cooked slowly, in small amounts of liquid, rather than using the term as designating a particular set of ingredients. Where I'm from, you can have an etouffee des patates (a dry-ish sort of potato stew, made with a little bit of light brown roux, usually including a handful of dried shrimp)....or a duck, shrimp, chicken, or pork etouffee. Whether or not any of that includes a few tomatoes (or a little tomato paste) depends on the cook and the season. Even folks who normally disdain tomatoes in most things will add one or two chopped fresh tomatoes to the pot if it's peak tomato season & the damn things are everywhere and need to be used.

Basically, etouffee = smothered. There is no grand codified central compendium of Cajun cooking, despite the aspirations of John Folse (who's from the River Parishes) or Donald Link (of southern/german/and a little cajun extraction, from the western prairies). As much as restaurant chefs & TV & cookbook authors want to make Cajun cooking a fixed and orthodox thing, it ain't. It is firmly in the hands of French speaking, wooden spoon yielding, beer drinking regular people who can and do switch things up, use canned cream of mushroom soup, learn & borrow from their new immigrant neighbors, and don't give a flyin' flip whether someone else "approves" of their variations & riffs.

All that ranting made me want to cook a routee, yet another related but different dish in the great bayou cajun list of dishes no one outside the region knows much about.


Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
17033 posts

re: Etouffee - tomatoes or no tomatoes?
Not no...


But Hell no


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04
upgrayedd
Lamar Fan
Lifting at Tobin's house
Member since Mar 2013
91609 posts

re: Etouffee - tomatoes or no tomatoes?
"Tomatoes go in everything"

-NOLA folks


bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11390 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

once you add tomatoes wouldn't you basically be making a sauce piquant?


Not in my opinion, because with a sauce picante, you're making a gravy with the meat that you're cooking down. Crawfish don't make a gravy.


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20
SUB
LSU Fan
Member since Jan 2009
12324 posts

re: Etouffee - tomatoes or no tomatoes?
It depends if you have saved the fat, which gives etouffee it's color. I usually don't, so I put a little tomato paste in just to add some color to the dish. It looks more appetizing than the grayish base that you end up with without tomato paste. A little tomato paste doesn't affect the flavor.

Now, if we are talking diced tomatoes? Hell no.


t00f
New Orleans Saints Fan
Eating Stein’s Deli in the zone
Member since Jul 2016
29511 posts
 Online 

re: Etouffee - tomatoes or no tomatoes?
quote:

"Tomatoes go in everything"

-NOLA folks



That's not true but we do love our tomatoes

Image: https://www.frenchmarket.org/wp-content/uploads/2016/03/FM-2017-Tomato-Fest-Slide.jpg


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30
ThuperThumpin
Member since Dec 2013
1828 posts

re: Etouffee - tomatoes or no tomatoes?
quote:

It depends if you have saved the fat, which gives etouffee it's color.


Its color and its flavor.


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