tag:blogger.com,1999:blog-14099844.post4216078363507017142..comments2024-03-27T15:26:53.389-04:00Comments on Culinary in the Desert: Shrimp ÉtoufféeJoehttp://www.blogger.com/profile/12900263145684208002noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-14099844.post-2170739431542160122008-11-09T22:58:00.000-05:002008-11-09T22:58:00.000-05:00Julie - Fantastic! Thanks for the feedback.Julie - Fantastic! Thanks for the feedback.Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-31344736093442581212008-11-08T21:11:00.000-05:002008-11-08T21:11:00.000-05:00I finally made this tonight. yummy!I finally made this tonight. yummy!Juliehttps://www.blogger.com/profile/07785117294540933658noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-6274548886773794782008-07-20T21:37:00.000-04:002008-07-20T21:37:00.000-04:00Margaret - Thanks for the link and your take on th...Margaret - Thanks for the link and your take on the recipe! I'll be jotting down that info as notes on the recipe in case we try to do something like this again!Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-7916235903943162482008-07-20T08:26:00.000-04:002008-07-20T08:26:00.000-04:00Actually, Joe, your recipe turns out to be quite a...Actually, Joe, your recipe turns out to be quite authentic to the Lafayette/Acadiana area of Louisiana. This site has some great Cajun recipes, although they are not light. http://www.realcajunrecipes.com/<BR/><BR/>The way I used to make etouffee involved a lighter roux, and only had bell pepper, onions, celery, and cajun seasoning as a base for the shrimp. No real recipe, but we never put tomato sauce or paste in ours. We used lots of shrimp or crawfish, so they were the main focus of the dish.Margaret "Jazzmatazz"https://www.blogger.com/profile/05373868026944094559noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-12135911507829387922008-07-17T21:46:00.000-04:002008-07-17T21:46:00.000-04:00Margaret - I'm glad to hear you say that! I'm cur...Margaret - I'm glad to hear you say that! I'm curious now though as you say this is a tad more complicated - easier sounds good to me!<BR/><BR/>Jennifer - did you check out our review on the main page?Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.comtag:blogger.com,1999:blog-14099844.post-51209137324307191452008-07-16T12:13:00.000-04:002008-07-16T12:13:00.000-04:00Joe,This looks delicious. I would like to give it ...Joe,<BR/><BR/>This looks delicious. I would like to give it a try.<BR/><BR/>What did you think or it? Did you like it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-14099844.post-35105840255147646462008-07-16T06:33:00.000-04:002008-07-16T06:33:00.000-04:00Joe,Your etouffee sounds wonderful, but is a tad m...Joe,<BR/>Your etouffee sounds wonderful, but is a tad more complicated than the cajun kind. I'm going to try your recipe this winter and see what my family thinks. We usually don't brown the roux as much and don't use Worcestershire or tomato paste (as you mentioned.)There is no right or wrong way to make cajun food, it all comes from the heart!Margaret "Jazzmatazz"https://www.blogger.com/profile/05373868026944094559noreply@blogger.com