I made this last night following the directions except for substituting freshly cooked diced chicken breast for the shrimp and crawfish (also chicken stock for the shrimp/fish stock). Most of my crew doesn't like seafood, so I made a landlubber version for them.
In short, this recipe is excellent. The only things I will do different in my next effort will be to add about 1/2 again as much stock, and cook the etouffe longer, to let the crispy veg get a little softer. Flavorwise, it was right on... but the still crunchy texture of the peppers and celery were a distraction. Also, the only other change I made was to use 1/4 cup unsalted butter in lieu of the veg oil, as I never use oil in a roux. I've always just felt butter gives it a little bit more flavor.
All that being said, this recipe is definitely a keeper. I'm already thinking of doing some catfish etouffe based on this.
THANKS for posting this.
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I made this last night following the directions except for substituting freshly cooked diced...