Etouffee is a family favorite at my house as well. Yours is a Caribbean recipe? I make a New Orleans Creole style that uses a blond roux and much less stock to make a thicker sauce. Mine is seasoned with only salt, black pepper, parsley, and dill. This allows the shrimp to be the forward flavor in the dish. I was a little disappointed you didn't show it plated up with the rice. Maybe next time!
Etouffee is a family favorite at my house as well. Yours is a Caribbean recipe? I make a New Orleans Creole style that uses a blond roux and much less stock to make a thicker sauce. Mine is seasoned with only salt, black pepper, parsley, and dill. This allows the shrimp to be the forward flavor in the dish. I was a little disappointed you didn't show it plated up with the rice. Maybe next time!
It is a Caribbean-style etouffee and we do serve it over rice, but we didn't show that part on camera. Yes next time!