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Coffee Shop
Crowder - you missed out!!!!!
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<blockquote data-quote="cypressfarms" data-source="post: 182467" data-attributes="member: 2653"><p>Cert,</p><p></p><p>Gumbo is more like a thick soup with ,most of the time, seafood thrown in. Sometimes people make chicken gumbo, or sausage, anything and everything. They key is the roux. You gotta know to make a good roux to get things started.</p><p></p><p>O.k., I'm definitley no Paul Prudhomme, but aplusmnt asked me for a recipe for etoufee, here it is.</p><p></p><p>For crawfish or shrimp</p><p></p><p>Using a large skillet:</p><p>Melt 1/2 cup of butter (or margarine) over low heat. Add 1 cup of finely chopped onions. (Don't go adding those sweet Vidalia's, regular onions are the best) Cook the onions until they are clear, but not crisp. Add 2 cups of water and bring to a boil. Add 1 lb. of crawfish tails or shrimp and 1/2 cup chopped green onion tops (green onion tops optional) and simmer over low heat for 5 to 7 minutes, stirring occasionaly. In a seperate small bowl mix 2 teaspoons cornstarch with 1/2 cup of water. Pour the cornstarch mix into the skillet. This will thicken the mixture somewhat and give it a nice yellow color. Simmer for 15 minutes covered, stirring occasionaly (stirring occasionaly means opening up the skillet to let everyone smell what you got coming <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> ) Remove from heat, sprinkle with parsley if you like, and let sit for a few miuntes. Sauce will thicken more after sitting. Then take you a bunch out, put over some steaming hot rice, and your ready to eat!!!</p><p></p><p>Man, I'm hungry and it's 6:24 a.m.</p></blockquote><p></p>
[QUOTE="cypressfarms, post: 182467, member: 2653"] Cert, Gumbo is more like a thick soup with ,most of the time, seafood thrown in. Sometimes people make chicken gumbo, or sausage, anything and everything. They key is the roux. You gotta know to make a good roux to get things started. O.k., I'm definitley no Paul Prudhomme, but aplusmnt asked me for a recipe for etoufee, here it is. For crawfish or shrimp Using a large skillet: Melt 1/2 cup of butter (or margarine) over low heat. Add 1 cup of finely chopped onions. (Don't go adding those sweet Vidalia's, regular onions are the best) Cook the onions until they are clear, but not crisp. Add 2 cups of water and bring to a boil. Add 1 lb. of crawfish tails or shrimp and 1/2 cup chopped green onion tops (green onion tops optional) and simmer over low heat for 5 to 7 minutes, stirring occasionaly. In a seperate small bowl mix 2 teaspoons cornstarch with 1/2 cup of water. Pour the cornstarch mix into the skillet. This will thicken the mixture somewhat and give it a nice yellow color. Simmer for 15 minutes covered, stirring occasionaly (stirring occasionaly means opening up the skillet to let everyone smell what you got coming :) ) Remove from heat, sprinkle with parsley if you like, and let sit for a few miuntes. Sauce will thicken more after sitting. Then take you a bunch out, put over some steaming hot rice, and your ready to eat!!! Man, I'm hungry and it's 6:24 a.m. [/QUOTE]
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