Rag1
Executive Chef
I saw your post on Ettoufaa (or however you spell that) made without a roux. I was on a run with the bike yesterday and had dinner at a Cajun restaurant that served me some ettoufaa that didn't have a roux base. What's up with that? The stuff I make out of coonass cook books calls for a roux which I like.
I'm confused again.
I'm confused again.