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Cream of Mushroom in Etouffee
Posted on 10/24/19 at 2:02 pm
Posted on 10/24/19 at 2:02 pm
I've never heard of this and saw it on Reddit. Sounds blasphemous!
Has anyone used it before?
Has anyone used it before?
This post was edited on 10/24/19 at 2:03 pm
13
Posted on 10/24/19 at 2:07 pm to bayou85
I know people who do, and then add kitchen bouquet. And believe it or not, they’re from Cajun South Louisiana. Don’t like it.
No mushroom concoction of any sort goes near my crawfish étouffée when I’m cooking it. Neither do tomatoes.
No mushroom concoction of any sort goes near my crawfish étouffée when I’m cooking it. Neither do tomatoes.
This post was edited on 10/24/19 at 2:09 pm
Posted on 10/24/19 at 2:12 pm to ragincajun03
I'm prejudiced against any recipe with cream of mushroom soup in it. That's a trigger for me. Making a cream sauce, sauteing mushrooms and adding the two together is a 10-15 minute process and all you need is flour, milk, butter, garlic, salt and pepper.
Posted on 10/24/19 at 2:27 pm to bayou85
as someone who loves mushrooms it sounds like a delicious way to thicken an etouffee in lieu of heavy whipping cream
Posted on 10/24/19 at 2:39 pm to ragincajun03
Can it be an etouffee without tomatoes?
Posted on 10/24/19 at 2:45 pm to Jack Daniel
quote:
Can it be an etouffee without tomatoes?
Absolutely. We’re not talking crawfish creole here.
Posted on 10/24/19 at 3:55 pm to Jack Daniel
Can it be one WITH tomato’s??
Posted on 10/24/19 at 3:56 pm to joeleblanc
My dad had a chef buddy that show him how to make it but he used GOLDEN cream of mushroom. Not sure what the difference was but it was good.
Posted on 10/24/19 at 4:27 pm to bayou85
cream of shrimp not mushroom
Posted on 10/24/19 at 4:29 pm to bayou85
I used to have a recipe with cream of mushroom. It was ok but over time I've preferred using less canned stuff, especially if I'm making something to feed a lot of people. All the classic cajun dishes like etouffee, gumbo, jambalaya are special to me and I want to do them justice when I cook them.
Posted on 10/24/19 at 4:33 pm to dtett
quote:
he used GOLDEN cream of mushroom.
That's the real secret. I don't always do it, but damn it does turn out good with it in there.
Posted on 10/24/19 at 4:39 pm to bayou85
I put cream of celery in mine
Posted on 10/24/19 at 5:53 pm to CoachChappy
quote:recipe?
That's the real secret. I don't always do it, but damn it does turn out good with it in there.
Posted on 10/24/19 at 6:05 pm to bayou85
I have a cook book from South Louisiana...I'll not name it, but it seems every other page the recipe calls for a can or two of COM soup. A very small area thing I guessed.
Posted on 10/24/19 at 6:16 pm to LSU Tiger Bob
"Cream of" soups have been used for years in casseroles. Sometimes, they're very good and sometimes, they're not so hot. You find a lot of them in old junior league cookbooks. I don't think I've ever eaten a "cream of" canned soup as a soup, but I've used them in certain dishes from my childhood that I still enjoy from time to time. They work in many home cooked dishes.
I've had the crawfish with the COM in it. I've made one that I call "mock etouffee" even though I don't think it's etouffee. It's got a good deal of butter in it and trinity etc... I would have never known there was a canned soup in the dish if I had not been told that. I've made it and had people go crazy over the stuff and take the recipe home with them. I guarantee many of you have had dishes in which there was a canned soup and you would never know it.
I've had the crawfish with the COM in it. I've made one that I call "mock etouffee" even though I don't think it's etouffee. It's got a good deal of butter in it and trinity etc... I would have never known there was a canned soup in the dish if I had not been told that. I've made it and had people go crazy over the stuff and take the recipe home with them. I guarantee many of you have had dishes in which there was a canned soup and you would never know it.
Posted on 10/24/19 at 6:19 pm to Jack Daniel
Tomatoes, NOLA’s faux gift to the world of Cajun food.
Cream of mushroom is the shite in crawfish etoufee....
Cream of mushroom is the shite in crawfish etoufee....
Posted on 10/24/19 at 6:22 pm to Gris Gris
quote:
"Cream of" soups have been used for years in casseroles. Sometimes, they're very good and sometimes, they're not so hot.
I think the cream of soups all have clear jel in them. Its such a good emulsifier, it makes it fool-proof in cooking. The problem with cream of soups is the hidden sodium. I still use one here and there for comfort food meals.
Posted on 10/24/19 at 6:54 pm to bayou85
I used to put cream of... in a lot of stuff. Used to.
Cook it thin if you want to win.
Eta. It still has its uses but I rather cook without it.
Cook it thin if you want to win.
Eta. It still has its uses but I rather cook without it.
This post was edited on 10/24/19 at 6:56 pm
Posted on 10/24/19 at 11:50 pm to GregMaddux
Wife uses COM,CO Shrimp and CO Celry along with butter and trinity
Posted on 10/24/19 at 11:52 pm to Geaux-2-L-O-Miss
I wished I'd never clicked this thread.
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