It’s been a busy day. Between work and walking dogs in the Freezing rain this is the first chance I’ve had to post today.
Last night I made Shrimp Étouffée. With some rice and a glass of dry red wine, that was our dinner. Possibly the only thing I enjoy more than making cajun food is eating cajun food. Do you know the difference between cajun cooking and creole cooking? You eat creole cooking in the dining room; you eat cajun cooking in the kitchen.
Made Gumbo and Pralines for a gathering this weekend. There were surprise guests, old friends who are Cajuns. The wife says she no longer makes her own roux but buys the pre made stuff from the store and says others in the family brown the flour in the oven. (Only one sister still makes an old fashioned roux.) Any experience with either of those techniques? I am skeptical but she is 3rd or 4th generation Cajun and the food she brings to gatherings is always awesome. Her pralines and pecan pie put mine to shame.
Steve
I haven’t tried either one of those. I can’t imagine myself using pre-made roux—I care too much about my ingredients and enjoy the process.
I did experiment with a new technique this time. I started the roux by cooking the flour dry for five minutes, until it started to brown. I then continued as usual. I didn’t see any particular value to the technique. Took about the same amount of time.
For good pecan pie there’s no substitute for good pecans and they’re darned hard to come by here up Nawth.
I remember when I was a kid my folks used to drive down to southern Missouri and buy a 50 lb. bag of pecans from a pecan farmer. THOSE were good pecans.