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Old 06-04-2017, 09:12 AM   #1
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Default Etouffee box mix calls for milk???

I picked up a box of Tony Chachere's "Creole Etouffee Mix". I thought it would be an easy way to create some sausage and chicken Etouffee. I"m usually a make it from scratch guy but this just seemed ...cheap and easy as box was marked down.

My question is.....the directions say to combine 2 1/2 cups of cold milk with the package, stir, turn on heat and add 3 tablespoons butter. Milk???? I was expecting to use chicken stock or similar, but not MILK! I really dislike milk. Is this typical of Etouffee recipes??

maybe i'll just donate box to food pantry or pitch it.
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Old 06-04-2017, 09:19 AM   #2
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Most things you can replace with olive oil and some coffee creamer. I don't have milk in my kitchen and this sub seems to work most time.
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Old 06-04-2017, 10:17 AM   #3
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For etouffee, I use fish or shrimp stock that I make and freeze.
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Old 06-05-2017, 07:23 AM   #4
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ok never mind. I pitched it. gonna make it from scratch using recipe off the 'net.
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Old 06-05-2017, 07:26 AM   #5
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Originally Posted by Boataholic View Post
ok never mind. I pitched it. gonna make it from scratch using recipe off the 'net.
Try this - it's incredible.


Shrimp – Cajun Shrimp with Dippin’ Sauce

1½ cups unsalted butter
6 garlic cloves minced
1 tbsp chopped fresh basil or 1 tsp dried basil
2 tbsp fresh rosemary or ½ tsp dried rosemary
1½ tsp fresh oregano or ½ tsp dried oregano
1 cup seafood stock
4 tsp fresh squeezed lemon juice
1 tbsp Worcestershire sauce
½ tsp salt
2 tsp cayenne pepper
1 tsp paprika
2 tsp dry mustard
1 tsp red pepper flakes
1½ lbs shelled medium shrimp

Sauté butter, garlic and herbs. Mix well and add shrimp. Serve with hot baguette.
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Old 06-05-2017, 07:27 AM   #6
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Shrimp Etouffee
2 pounds unpeeled medium fresh shrimp
3 cups water
2 cups chopped onion
4 cloves minced garlic
2 tablespoons butter
1 cup sliced green onions
3 tablespoons cornstarch
1/3 cup chopped parsley
¾ teaspoon salt
¼ teaspoon ground white pepper
Hot Cooked Rice

Peel and devein shrimp, reserving tails and shells. Set shrimp aside. Place tails and shells in a saucepan with water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain mixture and set stock aside. Tails and shells fo into ex’s glove box.
Cook chopped onion and garlic in butter in a large skillet, stirring constantly over med high heat. When onions are tender, add 2 cups of stock and bring to a boil. Reduce heat to low; stir in shrimp and green onions. Cook 5 min stirring occasionally.
Combine cornstarch with additional ½ cup reserved stock; gradually stir into shrimp mixture. Bring to a boil stirring constantly. Stir in parslay, salt and pepper.
Serve over rice.
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Old 06-26-2017, 09:39 AM   #7
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An Etouffee is made from a sauce containing a light or blond roux which begins with cooking either oil or butter and flour together for up to 30 minutes. After the roux is at the right color usually onions, bell pepper and celery are added to the roux to halt the cooking of the roux. When they are done then the meat/seafood and some liquid is added.

The roux can be cooked on top of a stove, in a microwave or in an oven or come from a jar.

If it doesn't begin with oil/butter and flour sorry isn't not an etouffee.
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Last edited by rod-n-reel; 06-26-2017 at 09:46 AM. Reason: more wording
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Old 08-12-2017, 09:54 AM   #8
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I know I am late to this discussion but pick up a jar of "Slap Yo Mama" etouffee and you will be pleased. Not home made but oooh so good. I just add shrimp.
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Old 08-12-2017, 01:10 PM   #9
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This was in Gardens and Guns Magazine recently and it is the best. Uses Half and half.
I double the recipe and then freeze it in serving size bowls. Pop one in the microwave and fix some long grain brown rice and it is a quick and good meal.

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Old 08-13-2017, 06:09 AM   #10
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Originally Posted by marlinpruett View Post
This was in Gardens and Guns Magazine recently and it is the best. Uses Half and half.
I double the recipe and then freeze it in serving size bowls. Pop one in the microwave and fix some long grain brown rice and it is a quick and good meal.

Attachment 856267
Thanks, i'll give it a try as soon as I can find good gulf shrimp!! I won't use farm raised, especially foreign.
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Old 08-13-2017, 07:34 PM   #11
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How to make a roux...the right way. ( from my old website...which needs to go back up this year.)

1 1/2 cups olive oil or bacon drippings. I prefer Olive oil.
1 1/2 cups sifted all-purpose flour

Heat the oil in a large, heavy pot over a medium fire. Add the flour and cook very slowly, stirring almost constantly. The flour must be cooked to a very dark brown, nearly black. Not burned ! This takes more time than you might think, so plan on spending some time on your feet in front of the stove. A good roux must be cooked slowly to get the floury taste out and to have uniformity of color. This is the basic roux. Some Cajuns say that a finished roux has a shine. I agree.

Most roux are pretty much the same. In some Cajun kitchens, there are variations. For example, after you have made the basic roux, you can add a small can of tomato paste, stirring this all the time until the roux returns to the color of the flour before the paste was added. Then add a small can of tomato sauce, stirring it into the mixture until it turns dark brown again. I like to brown green onions in mine. I also go for a deep brown caramel color sometimes. That's the one I use in red beans and rice. Yes, that's what I said. I make a roux and add it to my red beans and rice ! Not many Cajuns do that, but try it. You'll like it, especially with pinto beans.

Others add "The Cajun Holy Trinity" to their Roux. That's onions, bell pepper and celery. Be careful with that celery and don't add too much, though. It''s powerful stuff. As for onions, you can't have too many onions in my dishes.
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