Baton Rouge, Louisiana
Member since Jul 2004
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Reviewed Shrimp Etouffee
Apr 23, 2012 on FoodNetwork.com
“I am from Louisiana.The most important thing that makes Cajun/Creole cooking is the roux. A few hints, I use pure butter. For those that say that is was too thick or too thin as a roux darkens it breaks down the starches in the flour. Lighter thicker. invest in a cast iron skillet or a cast iron dutch oven.
"clam juice" take a trip...”