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Art
Étouffée? Not even close Let's rename this to duck and andouille gumbo.
BGE
I generally make this using roast chicken -- if you use most of a 5-lb chicken, that works nicely -- and homemade stock, as well as turkey andouille.
You can cut the oil down to 3/4 of a cup.
BGE
Try reducing the oil to 3/4 of a cup. You can also put in all the flour at once.
You don't need to whisk constantly, but your patience will ultimately be rewarded with a nice, dark roux.
Tyra
Really? Dark brown roux in 10 minutes or more? It takes me 45--50 or more. Have they actually cooked this?
Lise Fry
Thank you Kim for reminding me of this and the article you wrote about Ken Smith - Rhapsody in Roux in 2006. He is a generous soul, i had a simple question about roux and the recipe and called the restaurant. He actually got on the phone, which i'd not asked for nor expected and we had a long conversation about roux. I've made his recipe but not in a long time, look forward to making it again!!
Kate
I halved the recipe but doubled the veggies. I used miscellaneous peppers from my garden, and the meat from two duck legs. The result was an amazingly rich and flavorful dish. Spicy, but not too spicy, with dark umami flavors. And not difficult to make: a keeper.
Mike
Have made this a couple times using rotisserie chicken from the store. A great recipe with rich, smoky flavors. And it's a crowd-pleaser, perfect for parties. Maybe it's a cross between an etouffee and a gumbo. Who cares? It's delicious!
Julie Wagner
Use bacon fat instead of oil and it adds a real smokiness that comes closer to gumbo.I reduced the bacon fat and flour to 1\4 cup.
Amanda
I don’t want to get into the politics of whether or not this is an etoufee or a gumbo, but I can say this is a really yummy recipe. Well worth the wait for a nice dark roux. I used leftover duck and would absolutely use it again, but in a pinch, I could see using a little dark chicken or turkey meat instead.
Amanda
I don’t know whether or not this is etoufee, but it’s really good! Made it with leftover duck from Chinese new year. I did chop up some of the skin into smaller pieces, and it did get a little bit greasy, so next time I would skip the skin altogether. Served over white cornbread and collards.
Karen
Wonderful. I generally tinker with recipes, but I mostly stayed to true to this one. Used duck from Maple Leaf Farms in Indiana, btw, after my husband ordered a sampler box. I did use some homemade stock made from chicken bones and shrimp shells and heads. A winner.
Deborah
Saved the duck fat from Christmas and used that for the roux. Had made broth with the duck carcass so used that too; heeded the comments here and added only 3 cups. The tomato paste thickened the sauce nicely and made it taste un-gumbo-like.And yeah, made the roux in about 10 minutes. One just needs to get the fat hot enough, and stir constantly.
Mike
Have made this a couple times using rotisserie chicken from the store. A great recipe with rich, smoky flavors. And it's a crowd-pleaser, perfect for parties. Maybe it's a cross between an etouffee and a gumbo. Who cares? It's delicious!
Tyra
Really? Dark brown roux in 10 minutes or more? It takes me 45--50 or more. Have they actually cooked this?
Kate
I halved the recipe but doubled the veggies. I used miscellaneous peppers from my garden, and the meat from two duck legs. The result was an amazingly rich and flavorful dish. Spicy, but not too spicy, with dark umami flavors. And not difficult to make: a keeper.
will
This is more like gumbo than etouffe to me, but aside from that may I suggest that if there is a goodly amount of liquid in the finished product, an egg of two may be poached in the broth. I have had this many times in SW LA.
Margaret
Either an etouffe or gumbo would be served with rice in Louisiana. Feel free to make this recipe nice and juicy.A day without rice is a day without sunshine.
Beth Arnold
Étouffée? Not even close Let's rename this to duck and andouille gumbo.I generally make this using roast chicken -- if you use most of a 5-lb chicken, that works nicely -- and homemade stock, as well as turkey andouille.You can cut the oil down to 3/4 of a cup.
paul
I also used rotisserie Chicken and 3/4 cup oil instead of 1 cup (I took a class once from a former chef at commanders palace and that's how he taught the roux). Will try it next time with duck.
Ray
Turkey can be substituted for duck.
BGE
I generally make this using roast chicken -- if you use most of a 5-lb chicken, that works nicely -- and homemade stock, as well as turkey andouille.
You can cut the oil down to 3/4 of a cup.
Sally McKee
Did not go as I expected. The oil/flour didn't brown after 10 mins. Adding stock nearly burned my hand, because the moment broth hit oil the spatter was sudden and unexpected. I should have known. Thicker base than Herbsaint's gumbo. Next time I may brown sausage first. Recipe is a minimal accounting of gumbo. Boost flavor at will. The base eventually darkerned but not because of the tomato paste. I think it just took that long. Not sure I'll come back to this gumbo recipe.
BGE
Try reducing the oil to 3/4 of a cup. You can also put in all the flour at once.
You don't need to whisk constantly, but your patience will ultimately be rewarded with a nice, dark roux.
Art
Étouffée? Not even close Let's rename this to duck and andouille gumbo.
David
was wondering - it follows much like all my gumbo recipes.
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