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gmphelps

Burien, Washington

Member since Feb 2010

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Reviewed Shrimp Etouffee

Apr 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

We loved this dish. Because we have to eat gluten free, I substituted brown rice flour for wheat flour. Although I couldn't get that nutty browning thing to happen with the roux (in fact it started to separate), the resulting dish was exquisite. I also added an additional small can of clams with its juice. Oh my, so good."

Reviewed Shrimp Etouffee

Apr 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

We loved this dish. Because we have to eat gluten free, I substituted brown rice flour for wheat flour. Although I couldn't get that nutty browning thing to happen with the roux (in fact it started to separate, the resulting dish was exquisite. I also added an additional small can of clams with its juice. Oh my, so good."

Reviewed Shrimp Etouffee

Apr 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

We loved this dish. Because we have to eat gluten free, I substituted brown rice flour for wheat flour. Although I couldn't get that nutty browning thing to happen with the roux (in fact it started to separate), the resulting dish was exquisite. I also added an additional small can of clams with its juice. Oh my, so good."

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