I was just looking through etouffee recipes and clicked on yours. Yelped out loud when you said Owosso which was my mother's hometown! Her immigrant father owned a diner there wayyyy back when! Can't wait to try this. Wish the recipe was printable tho.
John, Thank you for the recipe. I just made it and it's awesome. I visited Lulu's probably 5 years back. Had this dish. Definitely a favorite. Sorry to hear the restaurant won't reopen but I understand. Best of luck with your future endeavors!
Thank you Chef! I will definitely be trying this. I’ll have to find a substitute for your BE spice. BTW here in the U.K. “Worcestershire” is pronounced “woos-ter”!
I did a double take when you said Owosso Michigan. I live on the east side of the big pond and I'm always surprised when I see Cajun/Creole cuisine anywhere north of the Chicago area. I was lucky and lived not far from Walter Mazur's Blue Bayou up in Northern Wi., there was also a nearby bar with an attached small restaurant owned by a "dark eyed Cajun woman" who did a chalkboard menu 2 nights a week. The food on your restaurant's website looks very good, I'll be certain to stop and give it a try if I ever make it near the Owosso area. It's been a very tough time for restaurants, but hopefully the situation keeps improving. Good luck.
I have made this a few times, but always feel my gravy tastes a bit of flour, even though the roux is cooked to a peanut butter brown. I was wondering if i had to simmer longer, but it says 15 min. In the video?
Hello, let me revisit the video and make a recommendation for you. I can’t imagine how it’s getting a flour taste after making a roux. Generally even a blond roux cooked for 3 minutes eliminates a raw flour taste. I just made this for an event last week and didn’t have any issue. I’ll go through the recipe and get back to you. We’ll figure out what’s going on with yours! Thanks for reaching out.
The only thing I can think of reviewing the video is maybe take the roux a little further. With any roux based dish it may tighten up in a reheat, just add stock or water to desired consistency and check seasoning. Best wishes!
@@ScratchCookwithJohn ....Thanks. By the way, I followed your Shrimp Creole recipe yesterday. It was wonderful. I will make Etoufee this week. Thank you so much for sharing your amazing recipes.
Everybody, including this old boy, presumes that we will just drop-in premade, chemical-laced commercial spice without a thought. Whale, we do think for ourselves, and we want the component spices instead of asking us to dump in some health hazard!!!👎
I wish I had a clue as to what you are talking about. My spice blend is all natural spices, no additives, no chemicals, no preservatives, no filler, just natural herbs and spices, made in my kitchen in very small batches. As alway anyone can make their own!
Hello and thank you for watching! Please excuse my lengthy answer! My recipes are just that, my recipes not claiming to be anyone else's. Usually when I go to make something new I read as many versions of the dish as I can find and then make what sounds good to me and write my recipe. There as many different recipes for every dish as there are people. I have over 100 New Orleans cookbooks dating back to the 1800's. As for Etouffee, many, many recipes call for some type of tomato, sometimes sauce, some paste, diced, even ketchup. In famed New Orleans Chef John Folses' epic Encyclopedia Of Creole and Cajun Cooking his recipe calls for both diced tomatoes and tomato sauce. No biggie, just my recipe calls for them. My mother passed away 50 years ago this year and I remember her making a dark roux for my favorite dish, Shrimp Creole. Many years later when I went to make it for the first time I remembered this and figured with her father , uncles and grandfather all having worked on Mississippi River boats she probably knew what she was doing. The recipe I based my version on came from "The Plantation Cookbook" assembled by The Junior League of New Orleans in 1972. It starts with these words "In a 4 quart Dutch oven, make a dark roux....." Now on the other hand and you will get a kick out of this the same recipe called to cook the shrimp for an hour! Talk about murdering great gulf shrimp! So my recipe calls for a medium dark roux and I only cook the shrimp for 5 minutes. Another thing you'll enjoy is famed Chef John Besh puts lemongrass in his, sounds great but sure isn't traditional! Thank you very much for your note and enjoy your cooking however you make your dishes and I'm sure they are awesome. Best wishes!
I watched about 5-6 other videos on how to make étouffée after this one and they all used tomatoes. And these people live in either Louisiana or Alabama.
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Looks great. I’m from Louisiana and love shrimp etouffee.
Thank you so much!!
Thank you for your thoroughness. Lovely personality!
Looks Good!
I was just looking through etouffee recipes and clicked on yours. Yelped out loud when you said Owosso which was my mother's hometown! Her immigrant father owned a diner there wayyyy back when! Can't wait to try this. Wish the recipe was printable tho.
John, Thank you for the recipe. I just made it and it's awesome. I visited Lulu's probably 5 years back. Had this dish. Definitely a favorite. Sorry to hear the restaurant won't reopen but I understand. Best of luck with your future endeavors!
Thank you so much!
Great recipe!
Thank you 😊 I love this recipe
Making this tonight!!!
That was really well done. Thanks.
This is my Favorite dish at Lula's !
Great job from Mississippi!
Thank you!!
Thank you Chef! I will definitely be trying this. I’ll have to find a substitute for your BE spice. BTW here in the U.K. “Worcestershire” is pronounced “woos-ter”!
...Rudy Tooty!!! 😁😆😅🤣😅😆
That is rich!! Very interesting recipe, not too complicated, but sure looks delicious!! Keep up the humor!!
Take care!!
Thanks my friend!
Wow, making fun of Rudy Giuliani 🙄, ok azzhat.
@@dooler72 ... who doesn't make fun of Rudy Tooty... azzhat?
what a great dude
Thank you!
My ex was from NOLA and man, do I miss that food! Etouffee is heaven on a plate, and yes, gulf shrimp do taste better 😎
Trying it today!
How it came out well!!!
John, that is a damn good recipe. I made it tonite for Karen and I and it was superb!
Awesome, I really appreciate you letting me know!!
Yummy
I did a double take when you said Owosso Michigan. I live on the east side of the big pond and I'm always surprised when I see Cajun/Creole cuisine anywhere north of the Chicago area. I was lucky and lived not far from Walter Mazur's Blue Bayou up in Northern Wi., there was also a nearby bar with an attached small restaurant owned by a "dark eyed Cajun woman" who did a chalkboard menu 2 nights a week. The food on your restaurant's website looks very good, I'll be certain to stop and give it a try if I ever make it near the Owosso area. It's been a very tough time for restaurants, but hopefully the situation keeps improving. Good luck.
Thank you!
I have made this a few times, but always feel my gravy tastes a bit of flour, even though the roux is cooked to a peanut butter brown. I was wondering if i had to simmer longer, but it says 15 min. In the video?
Hello, let me revisit the video and make a recommendation for you. I can’t imagine how it’s getting a flour taste after making a roux. Generally even a blond roux cooked for 3 minutes eliminates a raw flour taste. I just made this for an event last week and didn’t have any issue. I’ll go through the recipe and get back to you. We’ll figure out what’s going on with yours! Thanks for reaching out.
@@ScratchCookwithJohn the other thought I had was to much roux to liquid, but the leftovers did not look like library paste the next day,
The only thing I can think of reviewing the video is maybe take the roux a little further. With any roux based dish it may tighten up in a reheat, just add stock or water to desired consistency and check seasoning. Best wishes!
How many servings would this recipe make?
Hello, thanks for watching! This should feed 4. Best wishes!
What would be a good side dish for this?
Hi! Almost doesn’t need a side, but if I did I would do something like collards(acidic) or stewed okra!
Looks delicious. Can I add bacon grease like in your shrimp creole dish?
Absolutely, I always used bacon until I had a very buttery version in Texas and switched. Both are awesome!!!
@@ScratchCookwithJohn ....Thanks. By the way, I followed your Shrimp Creole recipe yesterday. It was wonderful. I will make Etoufee this week. Thank you so much for sharing your amazing recipes.
Could you please provide a link to your BW, Lula’s Creole Spice in your description? Neither a Google or Amazon search gets it.
Currently working on getting the spices and sauce back up and running, will let you know when we are back in biz!
Hi! Where can we buy your creole seasoning?
Boywonderspice.com. Thank you!
Bomb. Com looks just as good as my mommas 😍
Thank you so much!!!!
Everybody, including this old boy, presumes that we will just drop-in premade, chemical-laced commercial spice without a thought. Whale, we do think for ourselves, and we want the component spices instead of asking us to dump in some health hazard!!!👎
I wish I had a clue as to what you are talking about. My spice blend is all natural spices, no additives, no chemicals, no preservatives, no filler, just natural herbs and spices, made in my kitchen in very small batches. As alway anyone can make their own!
I have lived in Louisiana for 60+ years. There are no tomatoes in an etouffee and most creoles have no roux. Just saying.....
Hello and thank you for watching! Please excuse my lengthy answer! My recipes are just that, my recipes not claiming to be anyone else's. Usually when I go to make something new I read as many versions of the dish as I can find and then make what sounds good to me and write my recipe. There as many different recipes for every dish as there are people. I have over 100 New Orleans cookbooks dating back to the 1800's. As for Etouffee, many, many recipes call for some type of tomato, sometimes sauce, some paste, diced, even ketchup. In famed New Orleans Chef John Folses' epic Encyclopedia Of Creole and Cajun Cooking his recipe calls for both diced tomatoes and tomato sauce. No biggie, just my recipe calls for them.
My mother passed away 50 years ago this year and I remember her making a dark roux for my favorite dish, Shrimp Creole. Many years later when I went to make it for the first time I remembered this and figured with her father , uncles and grandfather all having worked on Mississippi River boats she probably knew what she was doing. The recipe I based my version on came from "The Plantation Cookbook" assembled by The Junior League of New Orleans in 1972. It starts with these words "In a 4 quart Dutch oven, make a dark roux....." Now on the other hand and you will get a kick out of this the same recipe called to cook the shrimp for an hour! Talk about murdering great gulf shrimp! So my recipe calls for a medium dark roux and I only cook the shrimp for 5 minutes.
Another thing you'll enjoy is famed Chef John Besh puts lemongrass in his, sounds great but sure isn't traditional!
Thank you very much for your note and enjoy your cooking however you make your dishes and I'm sure they are awesome. Best wishes!
I watched about 5-6 other videos on how to make étouffée after this one and they all used tomatoes. And these people live in either Louisiana or Alabama.
Creole etouffee has both. I put a roux, the Trinity, and the Pope in everything Cajun and Creole. If it’s Creole, I add rotel and more spices.