I am a Cajun from South Louisiana. (New Iberia - really far south). The recipe is nice. Etouffee is one of those Cajun-Creole crossover dishes. It is loved by both cultures here. To be authentic, skip the kale and the paprika. For spices, you could use some thyme, salt, and garlic powder. Dishes like this that use shrimp and crawfish are usually called etoufees here, while dishes similar that use fish are called courtbullions (pronounced COO-BEE-YON). Traditional Trinity calls for onion, celery, and bell pepper (doesn't matter the color). Cajun cooking is about utility and function (Use what is on hand locally and make alot to feed family and friends). Thank you for bringing the Cajun culture to people far and wide. Love your channel. PS: Bruh, dat jasmine rice don't go in no etoufee, baw. Get you some Konriko Rice like dat or some good rice from Crowley.
@wattskam2 жыл бұрын
As a Bunkie transplant in Nashville, I approve this message! 😄😄
@BP-or2iu2 жыл бұрын
Courtbouillon is tomato based. Etouffee is not.
@lindamiller99022 жыл бұрын
87778ök
@barbedwire_lace2160 Жыл бұрын
@@BP-or2iu LOL 😆 Did you hear me screaming all the way from Rockport, Texas?! ❤
@davidlane88112 жыл бұрын
Louisianian here. You nailed it… meaning you knew I would be hot and bothered by them peps. But… gotta admit I’ve never used clam juice and I’m excited to use that next time. Still love you and wish you super well.
@BrianLagerstrom2 жыл бұрын
hahah thanks, David!
@BP-or2iu2 жыл бұрын
Louisianian here... I disagree. Looks like a good dish, not really how we would do an étouffée - which is also a Cajun dish and not a Creole dish... but Cajun étouffée (from acadians) doesn't actually actually make a full on roux... it's actually just shit loads of melted butter - the trinity simmered in that butter for about an hour - and then flour sprinkled over, and then stock added... In New Orleans they make a full on roux but that's not Cajun.
@njbjr25632 жыл бұрын
The roux could’ve gotten a shade or two darker. That’s it. The rests was understandable.
@BP-or2iu2 жыл бұрын
@@njbjr2563 That’s not necessary for an étouffée. A truly authentic one doesn’t even use a roux in the traditional sense.
@afp71532 жыл бұрын
I'm from Louisiana. It's not traditional but man it looks DELICIOUS!!!! You make it how you like it. That's what southern food is all about. Enjoy your videos and recipes. Thank you :)
@BrianLagerstrom2 жыл бұрын
Thanks for watching
@ashlieski82792 жыл бұрын
I always use red bell pepper. Never liked the taste of cooked green bell pepper. 😄
@BubbyBoy2 жыл бұрын
I really appreciate the explanations of not only how, but why you use every ingredient It reinforces open ended thinking when I’m cooking, and I feel like I’m learning new things that aren’t necessary just this particular recipe!
@BrianLagerstrom2 жыл бұрын
Thanks BubbyBoy. I enjoy showing the recipes that way, glad you dig watching them that way
@adklabor12 жыл бұрын
Brian...I taught cooking at school for 15 years. I'm NOT a fine 'chef', but a common sense-type'diner' cook...I have to say i love,love,love your style, ease with food, and the simplicity of how you break it down. This shrimp recipe is on my to-do list for later this week. looks just easy and awesome. I love what you do and how you do it. Is it authentic? hell, i dunno....(actually dont care)...but it sure as hell looks tasty. :-) Keep on keepin' on, and i'll keep following you as a subscriber.
@BrianLagerstrom2 жыл бұрын
Thanks very much for watching and for the kind words
@BP-or2iu2 жыл бұрын
It’s not authentic at all. But it looks good.
@newkingdom67502 жыл бұрын
Agree on the red pepper over green.. especially for this dish for the add of color. I almost never use green peppers, but if I want the green I generally use jalapeño..much better flavor I think
@TroyBrinson2 жыл бұрын
I think fresh cayenne works well too?
@Donaldopato2 жыл бұрын
Fabulous. Learned Étouffée from a New Orleans native. Made both crawfish and shrimp. My teacher told me my roux would be done when “ the color of a well circulated Lincoln penny!”
@BrianLagerstrom2 жыл бұрын
I love the anecdotal Roux color references I’ve heard some pretty wild ones over the years.
@brucemetzger183 Жыл бұрын
No difference in roux color between seafood and another protean?
@Donaldopato Жыл бұрын
@@brucemetzger183 lt depends on taste. In a gumbo, Cajun roux is darker than Creole. I make a medium brown, dirty copper color for gumbo, jambalaya or étouffée regardless of chicken, sausage or seafood. Light is good for a cream sauce.
@dreweastep2 жыл бұрын
Love these weeknighting videos, please keep doing them!
@robindanford6652 жыл бұрын
As far as red bell pepper, I say use what makes you happy. I like the kale addition. The catfish would be a hard no for me. Looks great!
@joekoscielniak85762 жыл бұрын
Yeah, a true Cajun might seize up and balk at the red pepper, seeing that the green is sorta' a law of Cajun cooking. It's "holy" for a reason. Having said that, I find red peppers to have that mild, sweet, pepper flavor that layers in a subtle note much needed to keep a dish interesting and delish. I think the heart attacks came from the kale! Shrimp Etouffee is a super favorite dish that I love. Thanks for sharing what looks to be a super fast version.
@BrianLagerstrom2 жыл бұрын
Thanks for watching Joe!
@WheezingGeek2 жыл бұрын
The clam juice shrimp stock is a great idea! I made this but with more roux, 3 Tbs of "emeril's essence" cajun seasoning instead of paprika and cayenne, added green onions, killed the kale, and swapped green bell for red. It was fantastic.. one of the most "restaurant worthy" dishes I've ever made.
@frankzito86532 жыл бұрын
As you were making this, I was nodding with approval for each step and component. Gonna make this for my hubby for Valentine's day. He's gonna LOVE it. (P.S. Yes on the red vs green bell pepper)
@BrianLagerstrom2 жыл бұрын
Haha glad people are supporting the reds
@bensmith75362 жыл бұрын
Your approach to explaining recipes and technique is the best ive seen, anywhere. Production quality is excellent. I put you on par with original chefsteps. How do you not have 5 million subs.
@BrianLagerstrom2 жыл бұрын
Thanks, Ben!
@milesjacob49072 жыл бұрын
I usually use green poblanos (though every market around here calls them pasillas) when a recipe calls for green bell pepper. Also better than the pale bland red bell peppers you often find in the market. Love your tips about toasting the flour and using clam juice (though I can't approve of leafy greens, jasmine rice, or the lack of any kind of pork flavoring the sauce). I also like to serve this with the rice in a mold and the shrimp and sauce around it.
@GregCurtin452 жыл бұрын
You are spot on Chef! Green pepper overpowers everything it comes in contact with. The only use I have for it is inside a brine (usually with cubed pork tenderloin). Red pepper, which can be very pricey can be chopped up and frozen tor later use. Can't imagine making a chicken pot pie, chicken salad, or a quiche without it. Aside from missing some sausage your recipe is outstanding - thank you for sharing it with us.
@BrianLagerstrom2 жыл бұрын
Sausage would have been a power move. Thanks for watching Greg
@ameliapham9902 жыл бұрын
I love the fact you offered alternatives for the ingredients. Sometimes Im just too lazy to go to big supermarket and get ingredients that arent in nearby grocery store
@50sKid2 жыл бұрын
One of my favs! I'll have to try clam juice next time. That's a cool trick for the roux. I am ABSOLUTELY all in on the red bell pepper rather than green!! I frickin' hate green bell peppers. They taste like nothing. PS. I do believe you might get more heat from Cajuns for suggesting fish & sausage together rather than the red bell lol.
@BrianLagerstrom2 жыл бұрын
Green bell peppers aren’t that good haha
@BP-or2iu2 жыл бұрын
In 36 years I’ve never seen catfish, or any fish, in an étouffée. Or sausage. Sometimes people do shrimp and sausage gumbo but that’s more of a New Orleans thing, not a Cajun thing. He’s get heat from Cajuns for not knowing the difference between Cajuns and Creoles. Looks like a decent dish, but it’s just a shrimp stew at this point.
@EpicFelinski2 жыл бұрын
@@BP-or2iu thats fine. It looks delicious and i will cook it
@dimilton31662 жыл бұрын
Everyone I know likes green the best, and red has always been the bell pepper champion in my eyes. You have a fellow supporter of team red, Bri
@ATaylor3692 жыл бұрын
The greens work well in this dish in fact we have a dish way down south called green gumbo that's full of collard greens.
@leahr.26202 жыл бұрын
I had some awsome shrimp Etouffee years ago in New Orleans, no doubt the peppers were green but I'm with you on the red, green peppers are usually bitter to me, I even use red for stuffed peppers.
@gigiingervaldt442 жыл бұрын
I love the dancing whilst savoring and enjoying the food. Keep up the awesome content
@BrianLagerstrom2 жыл бұрын
Thanks GiGi!
@Jalapenoman2 жыл бұрын
Use ghee instead of butter for a higher smoke point. Most are lactose free as well, if that is an issue.
@Kylebrown4812 жыл бұрын
This was the first cajun dish I've made and it was insanely delicious. You are quickly becoming my favorite KZbin chef! Keep up the great work Bri
@whydoesithurtwhenIpee10 ай бұрын
We were thinking we were just going to have leftovers tonight until I happened upon this video, this was far easier than it probably should have been to taste as good as it does. Easy prep, easy cook, easy cleanup, and great flavor. Thanks for the great recipie.
@cait23372 жыл бұрын
Southern Louisiana here! All peppers including jalapeño are usable. It’s the Kale that will get you in trouble over here ;)
@BrianLagerstrom2 жыл бұрын
Haha gotta have my greens tho! Thanks for watching
@fiddlebeat2 жыл бұрын
Weeknight is one of the best series on KZbin dude! I’ve made so many of these dishes and I can’t wait to see what’s next
@BrianLagerstrom2 жыл бұрын
Thanks very much for watching and trying I love doing this series.
@Mrjrd222 жыл бұрын
I made this a few nights ago for date night and it went over amazingly well. We had enough leftovers for another serving each which was perfect. Two notes on the shrimp: I think I could have made the recipe with just 1 pound of shrimp, 1.5 pounds ended up with a lot more shrimp per square inch than in your video for some reason. We loved all the extra shrimp but 1 pound is enough if anyone wants to save a few bucks. Also, it took me much longer than 5-6 minutes to peel and devein the shrimp as you mentioned in the video. I'm obviously no pro, but I think 10-12 minutes is a good number to shoot for. It took me more like 15 😅
@patricks78552 жыл бұрын
I just ate this for dinner and it was *spectacular* even through I didn't follow his recipe's portions exactly and had too much broth and kale. I've never used shrimp shells like this before and I'm totally sold. It was so shrimpy. Fantastic recipe Bri! Thank you.
@ronalddevine95872 жыл бұрын
Bri, you do what pleases you. Being a Connecticutter, I would have used red and green bell pepper. They each have a different flavor and the differences complement each other.
@melindafisher15847 ай бұрын
Love your weeknighting videos, and this etouffee recipe is one that I'll try! Always looking for quick and tasty ideas for dinner and leftovers. Except for the clam juice (which is a good tip), I normally have all these ingredients in my cupboard & freezer.
@michaelleue75942 жыл бұрын
I like green bells on pizza, and...that's about it. I don't think they'd necessarily be bad in a stew like this, but my experience with green bells is the skin is very tough compared to red, and if you aren't specifically looking for that much texture then you may as well give em a miss.
@saltydroog8542 жыл бұрын
Red bell al the way. for all the reasons you mentioned, plus they are gorgeous.
@maxwellyedor76102 жыл бұрын
That roux trick of pre toasting the flour, brilliant! Been making lots of roux lately and firmly believe that butter is the only way to make one, but yeah it takes forever. Looking forward to trying the rest of the recipe as well, any meal that involves shrimp and rice is a win in my book
@carriekayak85302 жыл бұрын
Stoked about the Browning of the flour early, the clam juice, the new edition of the kale. You elevated this already Fab dish!
@michaelshiferaww2 жыл бұрын
"Bland until proven otherwise", words to live by👌
@ChopChopRecipes2 жыл бұрын
Hi buddy,..Ohh.Wow..its amazing & very interesting recipe, thank you my friend for connecting & sharing this awesome recipe💖🙏🙏🤝👌👍sukria@
@olivierguinard33502 жыл бұрын
If one were to substitute the protein (my SO doesn't like..), say with chicken or fish, what would you recommend as flavor boosters in lieu of the shell infusion and/or clam juice?
@dalesmth12 жыл бұрын
I use fish sauce in lieu of shrimp stock or clam juice. Be mindful that it contains a lot of salt, so that should be the last seasoning you would use, to your own taste. And, omit the tomato paste. This is not a ‘Sauce Piquante’, and no self respecting Cajun would use it in an Étouffée.
@americanrebel4132 жыл бұрын
Nothing wrong with red peppers, red peppers are good in everything! Except ice cream! This is awesome Brian thank you.
@transamgal92 жыл бұрын
I'm sure some goofball somewhere has added red bell peppers to ice cream...they've added BLUE CHEESE 🤬😡💚🤣🤪🤔
@samuelmahoney68782 жыл бұрын
looks easy and tasty! I do like red bell peppers more than green in general, but the green bell is an integral part of that cajun flavor, so I would feel it was missing something.
@Dontmakemereregister2 жыл бұрын
I would never eat a raw green pepper, but I have red ones all the time. For cooking, I like them both for different applications, so whatever your budget allows go nuts!
@bamage2 Жыл бұрын
I’ve got some crawfish tails in my freezer that my brother brought me from LA, and they are going into this etouffee very soon. I can’t wait to try it.
@pierre-olivierdufour88802 жыл бұрын
WOW !!!! Just tried this and it is A-M-A-Z-I-N-G !!! My wife loves shrimp but I am not a huge fan but gotta tell you when I want to eat shrimp from now on that is the recipe I will do ! Thanks Brian !!! Continue doing what you're doing... its awesome ! Cheers !
@ACanette2 жыл бұрын
Even though i'm lethally allergic to shellfish, I always watch your videos in the hope to pick some technique but i'll definetly try it with chicken thighs!
@BrianLagerstrom2 жыл бұрын
It would be great with chicken!
@MrRaivokasMagma2 жыл бұрын
Tried that "toasting flour and then adding butter" method. Quite handy I must say, I've always disliked standing over and whisking the roux like crazy to keep it from burning 😄👍
@BrianLagerstrom2 жыл бұрын
Thanks for watching
@wattskam2 жыл бұрын
My granny used to cook the flour in the oven in batches, let cool then store it in a tightly sealed jar for this purpose. 😉
@Nowandthen-zen2 жыл бұрын
Justin Wilson would love it , I guarantee
@EchoSigma62 жыл бұрын
I never had this stew but it looks good enough to try. Thanks for another interesting dinner option, I have enjoyed your recipes.
@dansklrvids73032 жыл бұрын
Made this last night for my daughter and me - excellent! I added the andouille sausage because I had some, not much, but it definitely was good. I actually thought that the two best features were the nontraditional ingredients - the sweet red pepper (definitely pairs better with shrimp than the green) and the kale (added an interesting earthiness and substantiveness that we loved, as well as a lovely color contrast). Thanks for a good recipe.
@bradcampbell6242 жыл бұрын
"Bland until proven otherwise" HaHa, So True! Never tried greens in mine, but really sounds good. I'll try dandelion greens this spring. Thanks
@morganchilds90542 жыл бұрын
Honestly the trinity is the only place where I insist on green bell pepper, I will not eat it under any other circumstances, but there is a certain grassiness that is there with a green that you don't get with a red. I learned gumbo from a New Orleans native named Big Al who had a voice like Louis Armstrong, and made gumbo of the Gods, full of cracked crab claws and shrimp. He did make a point when showing me his recipe that the pepper in trinity is green bell. Of course if I don't have green, I just use red or yellow, or poblano, or even jalapenos with the seeds removed... I've used all of those in my trinity, but I really do prefer the green pepper here.
@jessereyna9274 Жыл бұрын
Just now came across this video after having made gumbo today and I want you to know, I too used red bell peppers in my trinity due to the sweetness. Also, I’m definitely going to try your method for my next roux, with butter. I make mine in about 10-15 minutes on high heat 😁
@beinerthchitivamachado8742 жыл бұрын
WEEKNIGHTING is my FAVORITE Series on this channel.
@xzst2 жыл бұрын
Just cooked this - it was absolutely amazing. Thanks for the great recipe.
@Trosgustav2 жыл бұрын
So glad to have been here since < 100k subs, this channel is inevitably gonna hit millions.
@willwalsh94822 жыл бұрын
New Orleans native / Houston transplant: I always include red peps in the trinity, but also like to include green too or a poblano for the grassiness which is kind of a ubiquitous flavor for creole / Cajun food. Getting heat from jalapeño or Serrano is also a way to grab that flavor without the green peps. Only thing that’s missing for me is an addition if Worcestershire sauce and Crystal hot sauce. I actually want to dress some fresh tagliatelle with this recipe after the addition of cavolo nero!
@BrianLagerstrom2 жыл бұрын
oh yeah, poblano would be a nice addition here. never had Crystal hot sauce...i'll have to keep an eye out for that.
@willwalsh94822 жыл бұрын
@@BrianLagerstrom yes, yes. Order some online. It’s the official hot sauce of NOLA. Perfect balance of acidity, tomato and heat. Can’t eat a po’ boy, gumbo or oysters without it. Keep it up, bud. Have become a big fan of your channel over the past couple of months. Putting out really smart and intuitive content. Got me working on my bread game.
@Majick00032 жыл бұрын
I use both red and green bell peppers in almost anything I cook. Including gumbo. I also use carrot in just about everything bringing both trinities together in just about every dish. Yes I put carrot in gumbo. I love Etouffee. Great dish and will make this soon. Ya I am putting carrot in it.
@rneustel3882 жыл бұрын
I really like the inclusion of the kale and red bell peppers.
@alsmit5 Жыл бұрын
Just made this. Super good. It does benefit from some acid tho, like hot sauce at least. Great technique. Love the video as always.
@joshrudderforth67242 жыл бұрын
This was a really fun one. Thanks!
@thomasdidymus18552 жыл бұрын
het buddy also add a bit of baking soda to the salt brine for shrimp
@susangarland68692 жыл бұрын
Red bell pepper in the trinity always. No discussion. Come at me, cajuns.
@shawnp42442 жыл бұрын
Red over green definitely! I haven't used a green bell in anything since I was introduced to poblanos.
@setasworld2 жыл бұрын
I learned something, again. Thank you, this is really good quality work!
@BrianLagerstrom2 жыл бұрын
Thanks for watching
@comb56852 жыл бұрын
"Bland until proven otherwise" needs to go on your debut T-Shirt
@Bookaholic232 жыл бұрын
going to try this one, I have some frozen shrimp and all the vegs frozen. And always have jasmine rice as it's my favorite;
@user-ub9ll4xw1u2 жыл бұрын
Just had my first etoufee last week, and fell in love. I’m excited for this video!
@robertlevy47202 жыл бұрын
I lived in NO for 2 years and never saw a red bell pepper in a trinity. I don't know if I ever saw it in anything in NO..but I could be wrong. Maybe I saw it in a cream-based dish or a jambalya...pimentos maybe?...idk. Anyways I think its a great idea because it always bothered me that there is green in both the pepper and the celery. I am a big believer in lots of colors in food so the red adds that. The French version is onion, celery, and carrot which adds the red element. .Flavor-wise I am not sure if you closed your eyes you could tell the difference. After all that info this looks so good...Thanks
@jacobminden14582 жыл бұрын
I cook a lot and watch a lot of cooking shows n videos. I like your style
@glyniseaton5592 Жыл бұрын
Holy hell this was good. Best meal I have made in a long time. I absolutely loved the fact that it wasn’t heartburn sausage laden étouffée which is what I’m used to. This is going to be a staple. I did the peel my own and used the shells just like you did with the clam juice. Mmmmmmmmm!!!!
@yuliyabryant40522 жыл бұрын
Just followed your recipe and it came out delicious. Wow! Yes!
@Nynex2 жыл бұрын
Never heard of toasting the flour solo. Love that trick. Thanks!
@suehill61942 жыл бұрын
I prefer red bell for sure. Looks delicious! ..enchanted!
@phil2u482 жыл бұрын
I totally agree about red (I.e. ripe) bell pepper. I cooked for years with green ones simply because red ones were not available. In the 1970’s, a Fresh Market opened in our town and I switched. Green peppers are okay for some soups, of course.
@Vroomery012 жыл бұрын
I definitely agree with red over green. I might even get a little crazy and swap them out for some red pimentos.
@gina57462 жыл бұрын
I'm a green pepper person just in general. Red, yellow, orange are fine but I just really enjoy green.
@JoeBiodome Жыл бұрын
Just made this tonight and oh my goodness it was so good. I'll have to give the catfish a try next time around since that might be a bit cheaper and a heck of a lot fresher here in the Midwest.
@BLVINEOCKERMVN Жыл бұрын
I comment on this channel all the time but this video hits close to home for me. I live 30 minutes west of New Orleans and aside from the Kale (which I fully plan on trying next time), this looks top notch. Pretty much no one down here will toast off the flour first and dang it, it's just so brilliant I'm doing that every time from now on!
@johnpandolfino86632 жыл бұрын
Etoufee to you too......looks good.....your my Julia Childs......a real inspiration
@BrianLagerstrom2 жыл бұрын
now that's a compliment!
@MsOkayAwesome2 жыл бұрын
Just made this! Turned out amazing ♥️ Another hit! Thanks again Bri
@24kachina2 жыл бұрын
Say it with me: Shrimp is dope!
@TomorrowsChild862 жыл бұрын
Im from New Orleans and I say you can use Red bel peppers!! I even use jalapeños in my holy trinity all the time lol.. so I don’t think it really matters as long as you have the onions the bel and the celery first!! Love your channel!
@rondaiscooking88282 жыл бұрын
I made this gluten free tonight, and it was delicious! Enjoy your channel!
@tiarawillis56772 жыл бұрын
Love it! I have some shrimp, this recipe is calling my name.
@anthonycook55342 жыл бұрын
In regard to the red bell pepper, I'm always paranoid to add things that are unnecessarily sweet to a savory dish. But, you do you Bri. I've made your recipes before, and you are usually spot on when going off script. And, food is a personal thing. You usually let us know when you are going off scrip, so thank you
@evanduvall23592 жыл бұрын
I don't even buy green bellpeppers anymore, I'd much rather use something with more flavor like you mentioned so I always sub for poblanos.
@fennneume30252 жыл бұрын
I made this for dinner tonight. I regret not tripling the recipe.
@peeterberton71572 жыл бұрын
so nice you are using what we call "cavolo nero" that is a super must in traditional tuscany's soups like ribollita. love your channael anyway. thanks a lot for your job. Peeter from Italy ( Vicenza)
@laurenbrookey64952 жыл бұрын
We made this recipe this week for Mardi Gras dinner and loved it!
@Dj-zz2 жыл бұрын
This looks & sounds delicious. Anxious to give it a try. Being landlocked in NW 🇨🇦 it will fit perfect for this time of year. A baguette or french bread should go perfect for soaking up the juices.
@maryanne13672 жыл бұрын
Oooooooo - besides this looking awesome! How to cook okra! I think *everyone* needs a class on that!
@saxuary2 жыл бұрын
I’ve been only eating red bell peppers for years at home. But then I got this breakfast sandwich at my local Caribbean joint and the green peppers in it were the star ingredient.
@laserprincessart2 жыл бұрын
Your dance was extra special at the end of this video.
@amserj2 жыл бұрын
Looks great! Might need to make for the hubs for Valentines Day, with chorizo and dialed up on the cayenne. ❤️
@BrianLagerstrom2 жыл бұрын
Wow that would be dope good luck
@thelaughinghydra2 жыл бұрын
Im with you, love red bell and prefer them over green any day.
@brodyschiess50432 жыл бұрын
Bri, you are spot on with the red bell pepper. Green bell peppers basically suck!
@dilldinger37722 жыл бұрын
NOTIFICATION GANG
@BrianLagerstrom2 жыл бұрын
😎
@rippermcguinn2 жыл бұрын
Red bell versus green bell? What you like is what you like - as one of your contemporaries (Chef John) would say - "that's just you cooking".
@rchenard2 жыл бұрын
Welp, I know what we're making for dinner in our house next week! Thanks Bri!
@BrianLagerstrom2 жыл бұрын
Best of luck. Thanks for watching
@rchenard2 жыл бұрын
@@BrianLagerstrom Can confirm - was a ballin' weeknight meal.
@BrianLagerstrom2 жыл бұрын
@@rchenard thx for trying!
@carmenevans3212 жыл бұрын
I’m with you. I’ll take red peppers over green every time. I might dice up a Fresno pepper in it too.😁
@BrianLagerstrom2 жыл бұрын
U bad! Fresnos slap
@barbryll85962 жыл бұрын
I'd probably use both green bell AND red pepper. I love them both Also....that etouife looks fantastic! I'm def going to use that roasted flour trick! Thanks
@beingL2 жыл бұрын
Gotta try the roux trick. Oh I made that Texas chili yesterday for lunch this week and I put my foot in that thang. Great recipe.