|
|
|
|
|||||||
| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
 |
|
|
Thread Tools | Display Modes |
|
|
|
#1
03-23-2014, 02:55 PM
|
||||
|
||||
The old folks say etouffee was traditionally just onions sauteed to the point of caramelizing. kinda like I did with those chicken thighs a while back. Far back as I can remember though folks been tightening it up with the hot water flour, or water and corn starch or cream of....soup. I am kinda a stickler for tradition so I usually just use too much onions. Truth be told though the only thing I got against the thickened version is ma lips!!
|
|
| Bookmarks |
|
|
Hybrid Mode
