1 Review

This etouffee had a wonderful flavor. I believe the key was in roasting the vegetables first, so don't skip this step! Once the prep work was done, the recipe actually came together very quickly even with making the roux. I served it over a bed of rice as suggested with a salad and bread. Thanks Jeff for a delicious meal! Made for PAC Fall 2007

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Dreamgoddess September 26, 2007
Shrimp Etouffee With Roasted Corn