An etouffee is best when you start with a roux. A good roux gives the dish the ultimate flavor and the finished product is rewarding!! I followed this recipe somewhat close ( I added the paste at the end, because I don't like it too red). I don't measure with this recipe (only the roux to equal half and half of oil and flour). If you notice that the gravy isn't thick to your liking you can add a little of cornstarch to the recipe (always mix cornstarch with water before adding to hot liquids). This recipe is the closest to my home of New Orleans. Fulfilling, quick recipe!!!
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An etouffee is best when you start with a roux. A good roux gives the dish the ultimate...