Try number one for Louisiana cooking ended a success. Mmm, that was good crawfish ettouffe.
Try number two?
I attempted to follow Emeril's recipe for roux, just a light one to the color of peanut butter. Got the color after a full 1.5 hours of cooking and stirring. What was I thinking? The problem arose when I used my roux as the base of a seafood gumbo.
The gumbo was too thick. The flour taste remained after another hour of cooking the broth part of the gumbo. I hadn't even added the crawfish and shrimp. In the end, the dish failed to entice us to eat more than a few bites. I fished out the shrimp and crawfish to use for something else.
Can you make a crawfish and shrimp etouffe?