This past week he about chopped off the head of the woman who made etouffee in 30 minutes and served it over saffron rice (way to go -- I always add a little saffron to crawfish etouffee, and it is a perfect fit). He told her that there is no way to do a roux in that amount of time, and in the end he let her go because he was disappointed in her discretion to attempt a dish in 30 minutes that should take four (4) hours to make. What?
Now, I wouldn't bash someone who just had a misconception about a dish, but he put himself out there as an expert on the dish, and that's just not the case. First of all, if it takes you 4 hours to make crawfish etouffee, then you're doing it wrong, unless you count peeling the crawfish. This lady had fresh Louisiana *peeled* crawfish tails shipped in (and the little packages contain the crawfish fat, which is what makes crawfish etouffee).
Then, he went on and on about a roux needs an hour to develop flavor in a dish. Okay, that may be the case for gumbo when you're using about a cup of flour, etc, but THAT IS NOT THE CASE FOR AN ETOUFFEE!
Traditionally, an etouffee doesn't require a roux. "Etouffee" means smothered around Louisiana, and that doesn't necessarily mean a roux. In a nutshell, etouffee means smothered, and if it has a dark roux -- that is a stew. If it is a stew that contains cream, then that is a fricassee.
So, if one has peeled crawfish tails with the fat, chopped trinity, some seafood stock (preferred) or a good seafood base, then, YES, DEAR ROCCO, IT IS VERY POSSIBLE (AND PROBABLE) TO MAKE AN ETOUFFEE IN 30 MINUTES! If, dear Lord, el Rocco thinks it takes four (4) hours to make an etouffee, then he doesn't know what he's talking about.
ETA: Bless his heart.
Edited by PopsicleToze, 25 June 2011 - 04:01 PM.