Caterer, chef, wife, mother, friend, always finding joy, go getter, passionate, inspired, loving, kind, changed, but will go off if you cross me🤷🏾♀️🙈...
Just wanted to say thank you to this creator. Credit where credit is due. I made this last night and it turned out amazing. Thank you for putting this out into the world.
Honey, great content appreciate you. Just add way less liquid to your roux and it won't have to cook for an hour. Unless it's about concentrating the stock flavor, which can be done in so many easier ways. Much love
Hello This is my first time visiting your channel. Just want to praise you for this recipe. I cooked this today and my husband and I loved it. Thank you for sharing!!
It is pronounced A too fey, not et too fey. Your gravy looked like soup. You must have used too much liquid. Better to add liquid slowly and let it cook out until it reaches the thickness you desire. You seasoned the shrimp before you added them to the liquid. Then you added more seasoning. Must of had a ton of salt in there?
Made shrimp etoufee few wks ago, didnt realize I ran out of rice so I used Orzo instead. Was really good! Still prefer rice, especially when making gumbo 💛
Just finished making this & girl it came out AMAZING!!! I’ve read a bunch of articles on how to make it but none of them felt right. So glad i watched your video 👏🏾🔥 you did that
My first time watching you, and seem like you are really good and knowledgeable, but that lound annoying music needs to go!!! If it go I will be back faithfully if not God bless and googbye.
I love the plating. I never considered it that way…. side-by-side. It’s always been kind of mixed together like gumbo. I’m going to try your way next because that way, you control the mixture of each bite, if that makes sense.😊
What's the difference between Cajun and Creole? Cajun is French style cooking with Afro-Caribbean ingredients. Creole is Afro-Caribbean cooking with French technique.
Just brought back some risotto from Italy so have been making some for the first time. It's all about the process and you show the step by step clearly. However, no peas if I want my son to eat it,ha! Great video !
What a intelligent humble young lafy you are .loved the into with what you said i agree .🙏💕🇦🇺 and better still your a fantastic cook thank you so much for this recipe. you know you stuff 😀 delish.
Looks so good. Something i just learned from my Cajun uncle; if you take the scraps of veggies and the shells from shrimp (or even bones from whatever animal you're using), you can cook it all into a nice stock, even if it's runny, then use that to cook the rice instead of plain water... makes the meal that much more flavorful! Just strain out the waste stuff and then you could even compost it if you garden
Thank you for easy directions, Although I must say those looong minutes stirring the roux made me question the recipe then I questioned myself then began questioning the universe and right before I had a full on breakdown I saw the sauce change color and it became a religious experience 😅 I've never been more proud of myself, it came out beautiful and tasted heavenly, thank you for sharing this recipe 👍😍
I tried this last night, but instead of flour I used cornstarch because my husband have gluten allergy. And instead of Celery I used portobello mushroom since I don't have celery.
