What type of oil should i use for my rule for a shrimp etouffee

Directions. In a medium or large Dutch oven over medium heat, combine butter and oil. When butter is melted and foaming, add flour and whisk until smooth. Cook, stirring …

FAQ what type of oil should i use for my rule for a shrimp etouffee

How to make shrimp etouffee?

A rich and flavorful Shrimp Etouffee made with a dark roux will bring a little taste of New Orleans to your kitchen. To make a roux, whisk together oil and flour in a large heavy saucepan (cast iron is perfect, but any heavy-bottomed pot or pan will do) over medium to medium-low heat. Once combined, it is easier to use a wooden spoon to stir.

What makes a good etouffee?

The key to a good etouffee is the roux. Some people like it with a light roux, but I like the full flavor and richness of a dark roux. Unfortunately a dark roux takes much longer to make. You want to cook it long and slow over medium heat until it turns the color of milk chocolate.

What’s the difference between étouffée and gumbo?

What’s the difference between Étouffée and gumbo? Unlike gumbo, Étouffée is thought of as an entree. Gumbo often combines several types of meat like chicken, shrimp, and sausage, while Étouffée usually only contains one type of protein: typically shrimp or crayfish.

What is a good substitute for shrimp in Cajun food?

Etouffee is found in both Creole and Cajun cuisines and is typically made with shellfish like crab, shrimp, and crawfish. Fortified with tomatoes, onions, celery, bell pepper, garlic and for an extra rich flavor Worcestershire sauce, shrimp stock, bay leaf, paprika and thyme is added. Feel free to switch it out the shrimp with crawfish.

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