/ck/ - Food & Cooking

[Anonymous No.19845100]

I made shrimp étouffée

love this stuff

[Anonymous No.19845107]

I don't flipping care

[Anonymous No.19845112]

>>19845100
that looks great OP


I'm going to invent a recipe called shrimp et tu brute

[Anonymous No.19845121]

I still don't understand the difference between etoufee and gumbo

[Anonymous No.19845132]

Etouffee is basically a gravy thickened with a roux with some sauteed veggies in it. I get shell on shrimp and make my own shrimp stock. It’s better with shrimp heads in the stock.

-yellow onion
-bell pepper
-celery

I also throw the vegetable parts I’m not gonna use in the stock (pith and seeds and stems of the peppers, onion skins and roots, leaves and white part of celery stalk).

I sometimes use clam juice instead of shrimp stock in a pinch. Or I use both.

You make a roux and cook it dark brown, then you saute vegetables in the roux, then you add the stock and cook to thicken. The vegetables should still be visible pieces, so solid, but they should mush apart pretty easily like with your tongue. I use thick slices of garlic I saute as well.

I use a fair amount of Cajun seasoning. I use jalapeño, habanero, or fresno peppers with to adjust the heat level. You can also use cayenne powder or louisiana hot sauce.

Other things I use include salt, black pepper, smoked paprika, and MSG. Also worcestershire sauce. you serve it over rice, and then you top it with chopped parsley or chopped scallions

This is what it looks like in the pot, yes it’s a sloppa

[Anonymous No.19845144]

>>19845121
Etouffee is a thick with the consistency of gravy.

Gumbo is a soup.

Gumbo means “okra” and there is okra in gumbo.

Gumbo uses a very dark roux, so the flour has more maillard reaction/caramelization, but etouffee is a lighter roux

This photo is gumbo. you can see:

1. Soupy broth consistency
2. Rich dark color from dark roux
3. Okra

[Anonymous No.19845171]

>>19845144
if you didn't know the answer that's fine you didn't have to paraphrase your erroneous gpt generated article

[Anonymous No.19846536]

>>19845100
but that's only six shrimps

[Anonymous No.19846560]

>>19845100
Looks good, i fucking love cajun food.

[Anonymous No.19846562]

>>19845100
crawfish etouffee is my favorite food. top notch. i miss my granddads cajun cooking rip granddad

[Anonymous No.19846569]

>>19845100
chinkslop

[Anonymous No.19846681]

>>19845112
just begging to be clipped

[Anonymous No.19846716]

>>19846681
the coins or the dictator?

[Anonymous No.19846731]

>>19845112
Shrimp covered in Caesar salad dressing would be pretty good. Maybe serve it cold over lightly oiled pasta