Quote:
Originally Posted by Inmem58
I'm not sure if you put a recipe out there or not. I did use the shrimp étouffée recipe. I made several rookie mistakes while cooking gumbo. As you can see in the picture to the right the thick layer of grease I put the andouille sausage in raw and that totally killed it. The shrimp was way over cooked and didn't have that pop, just a mushy texture. I need to tweak on it some more. I got the roux down pretty good.

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It looks good. You could do the andouille at the front, I think, but you'd want to drain the fat off. Use it for eggs the next day.
