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Posted on 5/6/22 at 3:49 am to dualed
Not enough rice with a side of green beans.
Posted on 5/6/22 at 4:51 am to dualed
quote:At my house, crawfish stew would be much browner. Mmm, I love a good crawfish stew. That dish is etouffee-ish.
I was told this was a “stew.”
Posted on 5/6/22 at 6:04 am to dualed
What prison was this served.
Posted on 5/6/22 at 6:30 am to dualed
A Creole.
Posted on 5/6/22 at 6:43 am to dualed
Shrimp Creole
Posted on 5/6/22 at 6:51 am to dualed
Sorry double post
This post was edited on 5/6/22 at 6:54 am
Posted on 5/6/22 at 6:53 am to dualed
quote:
I was told this was a “stew.”
Was this person by chance from Houma? Had this very argument with someone from there. They wrre wrong also.
Posted on 5/6/22 at 7:02 am to dualed
Looks like etouffe from Evangeline/St. Landry.
Posted on 5/6/22 at 7:54 am to dualed
Looks like etoufee made with cream of mushroom canned soup and tomato paste. Something a city cajun would do for a family meal.
Posted on 5/6/22 at 8:12 am to dualed
What time of day is this dish being eaten? That way we can determine if is it lunch, brunch, dinner or supper, once this is established, then we can work out the name of the dish
Posted on 5/6/22 at 8:16 am to SixthAndBarone
quote:
Etouffee
Posted on 5/6/22 at 8:17 am to dualed
Dishes aren't labeled based on their looks.
Is there a roux, and was it smothered? It's an étouffée.
Are there tomatoes instead of roux, but it was smothered? It's a creole.
Is there no roux, and it was cooked in some other way? It's probably a stew of some kind.
Is there a roux, and was it smothered? It's an étouffée.
Are there tomatoes instead of roux, but it was smothered? It's a creole.
Is there no roux, and it was cooked in some other way? It's probably a stew of some kind.
This post was edited on 5/6/22 at 8:19 am
Posted on 5/6/22 at 8:20 am to dualed
Looks like an étouffée
Posted on 5/6/22 at 8:23 am to Darla Hood
quote:
That dish is etouffee-ish.
That's what I'd call it too. Stew would be more brown. Creole would be very red.
This post was edited on 5/6/22 at 8:25 am
Posted on 5/6/22 at 8:27 am to dualed
Creol-toufee
I make mixed dishes like this all of the time and they are amazing. Add whatever you want, you don't have to be a purist if it tastes good to you.
I make mixed dishes like this all of the time and they are amazing. Add whatever you want, you don't have to be a purist if it tastes good to you.
Posted on 5/6/22 at 9:12 am to dualed
If I'm walking up to that table, not knowing what it is, I'm saying etoufee.
Posted on 5/6/22 at 9:38 am to Saskwatch
quote:
Stew would be more brown
Unless its a fricasse.
Whatever it is,it looks smothered and since the word ettoufee is French for smothered i would say thats what it is.
Posted on 5/6/22 at 10:01 am to dualed
I agree that stew is darker to me, but this looks too thick to be a South LA etouffee. Maybe it's a stew with a light roux?
I also agree that it appears to be a "smothered" dish, so maybe a take on etouffee. Does it have both shrimp and crawfish? Looks like it.
I also agree that it appears to be a "smothered" dish, so maybe a take on etouffee. Does it have both shrimp and crawfish? Looks like it.
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