Appears in Cook's Country June/July 2014
This bayou staple is all about a deep, complex roux, and fresh, sweet seafood.
This bayou staple is all about a deep, complex roux, and fresh, sweet seafood. For a flavorful base, we make our own stock using shrimp shells and a handful of aromatics. Toasting the dry flour before adding the butter speeds up the roux wi...