Roux Revisited

[Wyandot Jim]

Hey Guys,
Earlier I went over to the Food Network and all they wanted to discuses were handgun loads for a .44 magnum. I went to a gun forum and found this recipe. Sorry kind of a joke from the other Roux thread.

Anyway after all the talk about roux and gumbos on the Roux Thread made me want some Cajun Shrimp and Crab Etouffée. I found a new recipe that used a light roux made with flour and butter which doesn't take as long as the darker roux.
It was easy to make and a very good étouffée. If any of you want the recipe I will post it.
Happy rouxing.

 

[turd]

Wifey has used butter and flour for our roux for years. You can get different colors depending on how long you want to stir, etc., but it is easier to burn than the oil and flour. We (being north country newbies to gumbo) have followed a (believe it) Martha Stewart recipe for years, and have made many north country folk lovers of gumbo (andouille and chicken gumbo) when we can find good andoullie.

 

[eveled]

@Wyandot Jim I would like to see that recipe. It looks delicious.

 

[Wyandot Jim]

@Wyandot Jim I would like to see that recipe. It looks delicious.

Here you go. The changes I made was I cut the recipe in half which was enough for two of us for two nights. Also I used 1 four oz. can of crab meat and a 8 oz bottle of clam juice and 8 oz of water rather than boiling the shrimp shells. I also added the raw green onions on top. If you want to add spice try a little cyan/red pepper.
When doing the roux I found it needed more butter or olive oil when I added the vegetables. I might have had more veg. than required. Anyway it is pretty easy and very good. You can also put it on top of pasta like angle hair.
Happy eating.

https://www.foodandwine.com/recipes/crab-and-shrimp-etouffee

 

[eveled]

Thankyou.

 

[Dimitr]

Looks really nice.
Nice dinning.

 

[tazbigdog]

Still remember crayfish étouffée from Fredericksburg.