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Posted: 4/27/2024 8:47:28 PM EDT
[Last Edit: Scratch45]
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Posted: 4/27/2024 8:48:33 PM EDT
[Last Edit: Dagger41]
[#1]
Did you at least take the heads off ???
(sorry, missed the last pic before the edit) |
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Posted: 4/27/2024 8:48:38 PM EDT
[#2]
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PA, USA
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Posted: 4/27/2024 8:49:14 PM EDT
[#3]
All they needed were some butter and old bay, what’s with all that waste food?
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Posted: 4/27/2024 8:49:49 PM EDT
[#4]
I’d eat that!!
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Posted: 4/27/2024 8:51:39 PM EDT
[Last Edit: Scratch45]
[#5]
My first attempt and also my first crack at mirepoix.
I am thrilled with the results. Delicious doesn't begin to describe it. I am a happy camper. |
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Posted: 4/27/2024 8:51:46 PM EDT
[#6]
Looks good.
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Posted: 4/27/2024 8:52:07 PM EDT
[#7]
Quote HistoryOriginally Posted By Lee_Ho_Fooks: I’d eat that!! I would mow down on that too ! |
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TX, USA
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Posted: 4/27/2024 8:56:42 PM EDT
[#8]
Ah, I see you're not from Ohio!
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WA, USA
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Posted: 4/27/2024 8:57:17 PM EDT
[#9]
Quote HistoryOriginally Posted By Dagger41: Did you at least take the heads off ??? (sorry, missed the last pic before the edit) The heads are the best part 
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Posted: 4/27/2024 9:12:12 PM EDT
[#10]
Quote HistoryOriginally Posted By ManMan: Ah, I see you're not from Ohio! I have no response to that |
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USA
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Posted: 4/27/2024 9:19:22 PM EDT
[#11]
Quote HistoryOriginally Posted By Chisum: Looks good. Roux looks good! I wonder what RouxLaRoux would think?? 
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USA
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Posted: 4/27/2024 9:20:21 PM EDT
[#12]
Quote HistoryOriginally Posted By Scratch45: My first attempt and also my first Crack at mirepoix. I am thrilled with the results. Delicious doesn't begin to describe it. I am a happy camper. Pretty good for a Yankee in Communist Washington!!
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TX, USA
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Posted: 4/27/2024 9:22:34 PM EDT
[Last Edit: Tortus]
[#13]
Is that yellow roux? You didn't brown it?
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Posted: 4/27/2024 9:29:24 PM EDT
[#14]
Quote HistoryOriginally Posted By Tortus: Is that yellow roux? You didn't brown it? I am not a roux expert. It should of browned, but i was afraid of burning it. I will endeavor to perseve |
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Posted: 4/27/2024 10:39:43 PM EDT
[#15]
looks good, never had whatever you made.
mostly commenting bc i know your name & remember your story. seen/done a lot of shitty heart cases the past few weeks, so you still posting & bring here brings some joy to my day. thanks, Scratch45. you’re awesome. |
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Posted: 4/27/2024 11:14:01 PM EDT
[Last Edit: tarheel7734]
[#16]
Quote HistoryOriginally Posted By Scratch45: My first attempt and also my first crack at mirepoix. I am thrilled with the results. Delicious doesn't begin to describe it. I am a happy camper. For creole and Cajun you want to use trinity and not mirepoixe. Trinity is bell pepper, onions, and celery. No carrots. As others have said as well dark roux. I don't use tomatoes In etouffee. Save them for gumbo. |
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Posted: 4/27/2024 11:31:20 PM EDT
[#17]
Quote HistoryOriginally Posted By Scratch45: I am not a roux expert. It should of browned, but i was afraid of burning it. I will endeavor to perseve |
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Posted: 4/27/2024 11:33:32 PM EDT
[Last Edit: MikeS369]
[#18]
Looks pretty damn good. Lose the carrots(but that's a minor quibble).
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FL, USA
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Posted: 4/27/2024 11:33:39 PM EDT
[Last Edit: Pallas]
[#19]
That is shrimp creole, there is no such thing as “shrimp étouffée.”
Also, the rice goes on top, or the side, but mainly the top. For someone from WA, you did pretty good. I’d go a little darker on the roux (peanut butter color), but you didn’t burn it. |
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Posted: 4/27/2024 11:35:10 PM EDT
[Last Edit: MikeS369]
[#20]
Quote HistoryOriginally Posted By Pallas: That is shrimp creole, there is no such thing as “shrimp étouffée.” Also, the rice goes on top, or the side, but mainly the top. Call it what you want it all gets mixed. |
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FL, USA
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Posted: 4/27/2024 11:37:48 PM EDT
[Last Edit: Pallas]
[#21]
Quote HistoryOriginally Posted By MikeS369: Call it what you want it all gets mixed. Oh, you're one of "those" people.  One of my cousins brought someone how for Christmas who was like that, come to think of it, I think they were from Washington. 
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Posted: 4/27/2024 11:38:15 PM EDT
[#22]
Quote HistoryOriginally Posted By Pallas: That is shrimp creole, there is no such thing as “shrimp étouffée.” Also, the rice goes on top, or the side, but mainly the top. For someone from WA, you did pretty good. I’d go a little darker on the roux (peanut butter color), but you didn’t burn it. Lmao um what.. Etouffee means smothered. It can be made with crawfish, shrimp, crab or other seafood. Usually made with shrimp stock and a seafood like crayfish and thickened like a gravy. |
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Posted: 4/27/2024 11:39:56 PM EDT
[#23]
Quote HistoryOriginally Posted By Pallas: Oh, you're one of "those" people. One of my cousins brought someone how for Christmas who was like that, come to think of it, I think they were from Washington. So says florida man. |
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FL, USA
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Posted: 4/27/2024 11:41:03 PM EDT
[Last Edit: Pallas]
[#24]
Quote HistoryOriginally Posted By tarheel7734: Lmao um what.. Etouffee means smothered. It can be made with crawfish, shrimp, crab or other seafood. Usually made with shrimp stock and a seafood like crayfish and thickened like a gravy. Quote HistoryOriginally Posted By tarheel7734: Lmao um what.. Etouffee means smothered. It can be made with crawfish, shrimp, crab or other seafood. Usually made with shrimp stock and a seafood like crayfish and thickened like a gravy. Shrimp Creole and Crawfish Etouffee are literally the same recipe. But, it is not called shrimp etouffee, that is some tourist shit. I was born in NOLA, I spent a good portion of my life there. Originally Posted By MikeS369: So says florida man. See above. |
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Posted: 4/27/2024 11:42:26 PM EDT
[#25]
Not bad, but like others have said:
* The roux needs to be darker. It gives the final product a much richer flavor * Carrots aren't really part of the trinity. Note that I said "trinity" and not "mirepoix". Pic I took the last time I did it (with crawfish):  |
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Posted: 4/27/2024 11:43:45 PM EDT
[#26]
Quote HistoryOriginally Posted By Pallas: Shrimp Creole and Crawfish Etouffee are literally the same recipe. But, it is not called shrimp etouffee, that is some tourist shit. I was born in NOLA, I spent a good portion of my life there. See above. Whatever helps you sleep at night Skippy. |
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FL, USA
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Posted: 4/27/2024 11:44:45 PM EDT
[#27]
Quote HistoryOriginally Posted By Zhukov: Not bad, but like others have said: * The roux needs to be darker. It gives the final product a much richer flavor * Carrots aren't really part of the trinity. Note that I said "trinity" and not "mirepoix". Pic I took the last time I did it (with crawfish): https://www.ar15.com/media/mediaFiles/38579/2023-04-23_16-51-47-3199994.jpg That looks fantastic. |
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Posted: 4/27/2024 11:45:16 PM EDT
[#28]
Is that hello fresh, if so I’m subscribing.
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Posted: 4/27/2024 11:50:40 PM EDT
[#29]
Quote HistoryOriginally Posted By Pallas: Shrimp Creole and Crawfish Etouffee are literally the same recipe. But, it is not called shrimp etouffee, that is some tourist shit. I was born in NOLA, I spent a good portion of my life there. See above. Nolo is all tourist.. There is creole and Cajun etouffee. Slightly different, especially outside of the city. And it is called etouffee outside of the city even in the poor parts. |
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Posted: 4/27/2024 11:56:59 PM EDT
[#30]
I don't see your cocktail of choice, on fire, in those pictures.
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Posted: 4/27/2024 11:58:47 PM EDT
[#31]
Quote HistoryOriginally Posted By Zhukov: Not bad, but like others have said: * The roux needs to be darker. It gives the final product a much richer flavor * Carrots aren't really part of the trinity. Note that I said "trinity" and not "mirepoix". Pic I took the last time I did it (with crawfish): https://www.ar15.com/media/mediaFiles/38579/2023-04-23_16-51-47-3199994.jpg I will work on my roux and presentation |
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Posted: 4/28/2024 12:00:10 AM EDT
[#32]
Quote HistoryOriginally Posted By bajagringo: I don't see your cocktail of choice, on fire, in those pictures. @bajagringo Wishing you well, Sir! |
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Posted: 4/28/2024 12:20:23 AM EDT
[#33]
Quote HistoryOriginally Posted By Scratch45: @bajagringo Wishing you well, Sir! Quote HistoryOriginally Posted By Scratch45: Originally Posted By bajagringo: I don't see your cocktail of choice, on fire, in those pictures. @bajagringo Wishing you well, Sir! Wish you well also. I will not forget that day, my beer was served with a frosty glass. Your drink was served almost on fire. No dump trucks were involved with that fine meal.
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Posted: 4/28/2024 12:35:59 AM EDT
[#34]
Picasso Onion
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Posted: 4/28/2024 12:37:43 AM EDT
[#35]
Looks a lot better than the version that guy’s wife made not long ago.
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Posted: 4/28/2024 12:47:58 AM EDT
[#36]
Quote HistoryOriginally Posted By walther1978: Picasso Onion LOL No doubt! |
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Posted: 4/28/2024 12:57:06 AM EDT
[#37]
Quote HistoryOriginally Posted By Scratch45: I will work on my roux and presentation Roux should be a peanut butter color for etouffe. You can go darker if you want. Creole vs Cajun is just tomato vs no tomato. |
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Posted: 4/28/2024 1:02:53 AM EDT
[#38]
Quote HistoryOriginally Posted By Scratch45: My first attempt and also my first crack at mirepoix. I am thrilled with the results. Delicious doesn't begin to describe it. I am a happy camper. You did pretty good. |
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LA, USA
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Posted: 4/28/2024 1:11:18 AM EDT
[#39]
Quote HistoryOriginally Posted By Pallas: Shrimp Creole and Crawfish Etouffee are literally the same recipe. But, it is not called shrimp etouffee, that is some tourist shit. I was born in NOLA, I spent a good portion of my life there. See above. NOLA is long and far from being Cajun they're creole. You don't get Cajun food until you go a bit south of NOLA or west of the Mississippi. As far as the name it doesn't matter. But shrimp etoufee is more popular in areas that make alot of etoufee. I will say like many others that the roux wasn't dark enough and IMHO the veggies used were too large and not cooked down enough. And I eat etoufee quite alot both shrimp and crawfish. |
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Posted: 4/28/2024 1:17:45 AM EDT
[#40]
Quote HistoryOriginally Posted By swolliepop: looks good, never had whatever you made. mostly commenting bc i know your name & remember your story. seen/done a lot of shitty heart cases the past few weeks, so you still posting & bring here brings some joy to my day. thanks, Scratch45. you’re awesome. Glad that you remember me! I am happy to be alive. Every day is a gift and I am enjoying life - and good food! ;-) |
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Posted: 4/28/2024 2:10:17 AM EDT
[#41]
Quote HistoryOriginally Posted By Zhukov: Not bad, but like others have said: * The roux needs to be darker. It gives the final product a much richer flavor * Carrots aren't really part of the trinity. Note that I said "trinity" and not "mirepoix". Pic I took the last time I did it (with crawfish): https://www.ar15.com/media/mediaFiles/38579/2023-04-23_16-51-47-3199994.jpg Nice! |
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Posted: 4/28/2024 9:27:01 AM EDT
[#42]
I’d eat that.
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Posted: 4/28/2024 9:45:35 AM EDT
[#43]
I'd eat it
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NM, USA
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Posted: 4/28/2024 12:11:15 PM EDT
[#44]
Looks good. Those are massive shrimp. Nice.
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Posted: 4/28/2024 12:44:59 PM EDT
[#45]
Sort of echoing prior comments:
Agreed - roux could stand to be darker with this style of dish (peanut butter is a good way to describe it). Agreed - Should be the "holy trinity" (substitute bell pepper for the carrot) instead of a normal mirepoix, for this style. That said, a French mirepoix (or it's Italian cousin soffritto) is foundational in both cuisines for a reason - it makes everything effin' delicious. So don't beat yourself up too bad over that one. Minor quibbles: While I actually believe that canned tomatoes are superior to out-of-season "fresh" tomatoes 99% of the time, I'm a bit skeptical of the Winco store-brand variety. I'd need to taste them before commenting more strongly. Not a huge deal, since they're not the primary focus/flavor of the dish. This is a personal preference, but I'd go for a small dice on the mirepoix (or trinity, on your next dish). What you've got is more of a medium dice. You don't have to go for a brunoise (though I often like to for stuff like this), but I think you'll find that a small dice cooks a little quicker, and the flavors meld into the finished dish a bit more. It also looks a little better in this type of dish, IMHO. Again - pure personal preference. You did fine, honestly. In short - I'd eat the hell out of that. So nice job.
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Posted: 4/28/2024 12:47:45 PM EDT
[#46]
Quote HistoryOriginally Posted By Scratch45: I am not a roux expert. It should of browned, but i was afraid of burning it. I will endeavor to perseve Quote HistoryOriginally Posted By Scratch45: Originally Posted By Tortus: Is that yellow roux? You didn't brown it? I am not a roux expert. It should of browned, but i was afraid of burning it. I will endeavor to perseve |
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Posted: 4/28/2024 12:47:55 PM EDT
[#47]
Quote HistoryOriginally Posted By Subnet: Sort of echoing prior comments: Agreed - roux could stand to be darker with this style of dish (peanut butter is a good way to describe it). Agreed - Should be the "holy trinity" (substitute bell pepper for the carrot) instead of a normal mirepoix, for this style. That said, a French mirepoix (or it's Italian cousin soffritto) is foundational in both cuisines for a reason - it makes everything effin' delicious. So don't beat yourself up too bad over that one. Minor quibbles: While I actually believe that canned tomatoes are superior to out-of-season "fresh" tomatoes 99% of the time, I'm a bit skeptical of the Winco store-brand variety. I'd need to taste them before commenting more strongly. Not a huge deal, since they're not the primary focus/flavor of the dish. This is a personal preference, but I'd go for a small dice on the mirepoix (or trinity, on your next dish). What you've got is more of a medium dice. You don't have to go for a brunoise (though I often like to for stuff like this), but I think you'll find that a small dice cooks a little quicker, and the flavors meld into the finished dish a bit more. It also looks a little better in this type of dish, IMHO. Again - pure personal preference. You did fine, honestly. In short - I'd eat the hell out of that. So nice job. Much appreciated Constructive criticism is actually rather rare. |
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Posted: 4/28/2024 12:48:59 PM EDT
[#48]
Quote HistoryOriginally Posted By Pallas: That is shrimp creole, there is no such thing as "shrimp touff e." Also, the rice goes on top, or the side, but mainly the top. For someone from WA, you did pretty good. I'd go a little darker on the roux (peanut butter color), but you didn't burn it. |
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Posted: 4/28/2024 12:56:39 PM EDT
[#49]
Hey you beat this attempt
https://www.ar15.com/forums/General/A-Yankee-eats-Cajun-for-dinner/5-2716423/?page=1 |
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NC, USA
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Posted: 4/28/2024 1:24:06 PM EDT
[#50]
good first attempt OP and some good feedback in here. I'd eat it! Reminds me I need to order some crawfish tail meat.
This is about how I like to take my roux for etouffee. I go darker for gumbo.  not plated nicely but tasted great nonetheless! 
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