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Cajun Crawfish and Shrimp Etouffe
The flavor was good, I wasn't able to find fish stock so I used chicken instead, which worked well enough. There are a few changes I will make next time if I do this again. The main one would be to cook this much longer than was recomended. 20 was not nearly enough to get the vegetables to the consistancy I prefer. Also, I like etouffe to have a cream sauce, so I will more than likely add some heavy whipping cream to the mixture. The flavors and the seasonings were wonderful though.
2 users found this review helpful
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Reviewed On:
Aug. 12, 2007
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