ok louisiana etoufe' simple

two sticks butter melted medium low heat stir in flour about two cups alittle bit at a time don't scortch the butter or flour the four should bubble keep stirring until brown like apaper towel roll or so now add two fine chopped medium onions and stir until clearalso two stalks of fine chopped cellery at same time and one bell pepperwhen the onions are clear add a cup of chicken broth at a time until the flour rouxe is all mixed into a thick graveythen add a can of golden mushroom soup and stir and cook down a bit... season to taste with tony chachere's seasoning and a little bit of old bay maybe 2 table spoons of old bay chop one bunch green onions and add with shrimp or crab or both when the shrimp is cooked just a few minutes place over rice

now if you want the sauce thicker mix a little corn starch with some water and mix into batch and bring to quick boil and remove from heat.

for the meat pie mix with cooked rice into a paste and place and cook done

This post has been edited by saltydawg: August 9th 2009 10:47 PM

Never had chicken in it. I always eat either shrimp or crawfish in it. Ill have to try it with chicken once.

Thanks

chicken stock sorry typo lol

Isn't this also the base for gumbo?

Made this correction to my printed copy.
I really have to make some of this up one of these days.
Thanks

for gumbo you have to let the flour(roux) get darker almost coffee coloured and thinner, and you don't use the soup

no problem, enjoy

I always burn the dang roux.

low and slow,,,,, low heat take your time a good roux can take an hour to make

Try baking your roux. Yeah it's lazy but you'll get a nice brick color with no scorching and no stirring for 45 minutes!

ahh but it does not taste the same