Shrimp Etouffee

[@Eric2221]

The way Mameré from Louisiana made it!!

[@myflash]

I love your videos, Thanks for sharing. keep up the great work. Love from South Carolina

[@Moonshine54321]

Excellent recipe, sir. The only thing I do differently is just add a little fresh lemon squeeze to add some brightness and acid. Thank you!

[@regularfolksfood]

For sure and garnished with a wedge. Im actually going to reshoot this soon.

[@josephmarciano2584]

Hey . . I'm a big fan of your recipes and cooking style. I always learn something and sometimes view a video 2-3 times. Olive oil? I get it. Tasty and healthy, but I always use butter when cooking off shrimp shells to make a Fish Fume. Then I hit it with some white wine and reduce it way down. I strain and then add that to my roux + stock

[@regularfolksfood]

Thanks for watching and the comment. Looks like you have a real nice way of getting a shrimp stock made. Love the white wine reduction with the shells !

[@johnnunez17]

❤

[@1958lrjpgms]

You got me with Old Bay

[@1N2themystic]

So is Tony Chacheres creole seasoning any good? I notice you like low or no salt options but it's not as easy to find here. It's pretty damn salty. Maybe thats OK for some stuff?

[@regularfolksfood]

Thats a huge problem when using pre-prepared seasoning. Tony C is one of my favorites and has an outstanding herb blend. BUT it is salty. I prefer low or no salt so that I can season with the spices and herbs and add my own salt to taste. If you can't find any low or no salt .........use what you have to the salt level that suits you. Making do the best you can with what is available is cooking and it really aint that critical. If you find a lack of "flavor" just add garlic powder, onion powder, thyme, oregano, celery seed, cayenne pepper (Cajun seasoning ingredients) to adjust to what you think tastes best.

[@lilliputlittle]

Tony C does have a salt-free version. Not sure which supermarket I found it at but it is available on Amazon. I like to keep both the regular and salt-free versions on hand.

[@heathwasson7811]

New Orleans native here... Yes Tony's seasoning is good, and they offer a low sodium version. Virtually every house in south Louisiana has either Tony Chacheres, "Slap Ya Mama" brand, or both. They are absolutely ubiquitous in the kitchen down here. It's definitely NOT one of those supposedly "authentic" things that natives don't actually use. In fact, if anyone from down here says "Cajun seasoning" in a recipe, you can pretty much take that to mean Tony's. And a little pointer... If using Tony's original, just ignore any recipe instructions to add salt. Heck a lot of us just use Tony's in lieu of salt anyways. You can always add some salt at they very end (or more Tony's) if needed.

[@1N2themystic]

@@heathwasson7811 thanks for the advice. I must admit I'm a bit jealous of y'all(I learned how to say that visiting family in the south) down there in New Orleans. Ya'll have great, Some might say the best, food. Whether or not you are talking restaurants or home cooking. I was lucky enough to spend a night partying on Bourbon st. a few days before Fat Tuesday once 20+ years ago. I only had $20 dollars and I got drunk as hell, way too drunk, like seeing double drunk. People kept buying me beers, and a guy broke out a joint. It was like adult Disneyland or something. I only wish I had bought me one of those taxidermy gator heads.

[@regularfolksfood]

Lol. I just seen this comment..... Esp the tony in lieu of salt part. That's a regular activity in my house and I ain't in Louisiana.

[@jakemitchell1671]

You sound like you're from the MS Delta, perhaps Indianola or maybe down around Yazoo City. Greenwood/Greenville? No matter where your're from, you made a nice video. Just please get yourself some good wooden or plastic utinsels to save that fine cookware.

[@regularfolksfood]

Im from Tennessee but will take it as a compliment because IMO the best cooks and some of the best resources to cook with come from the Delta. I love MS and LA .........its people, culture and food !