It's not just for crayfish: cuttlefish etouffee (trinity, fish stock, tomato sauce, browned roux, bay, thyme, oregano, cuttlefish); wild and basmati rice; sour rye.
To brown or not to brown. . .
I was unaware of contention over the state of the roux. A quick check of the web (in order to make sure I was not missing something important) revealed recipes that were emphatic that the roux not be brown. I have had etouffee at several different restaurants in NOLA and every plate has some level of brown to the roux. Some were quite darkly browned. I consider the rich nuttiness it brings as one of the hallmark flavors of the dish.Why anyone would instruct to "make sure not to brown the roux" is utterly beyond me.
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