nunes1845

The only thing I added was a drizzle of cherry juice. Everyone LOVED it! Thanks for the recipe! 😁

I doubled this recipe this time I made it. However, I HAVE made it as written. Both times it was too thick. I added more milk, vanilla extract and salt. This thinned it out a bit so I could pour it over my banana nut bread. DEEEEELICIOUS!!!

One of the ratings to this recipe says they're from South Louisiana and says this recipe is a great recipe with a bunch of exclamation points. They also state that we in South Louisiana don't use any tomato NOR A ROUX. Am I mistaken in reading this recipe that it very well DOES include a roux? Anywho, this recipe is pretty close to perfect. The only reason I gave it a 4 instead of a 5 is because she didn't use the entire trinity. She left out the celery.

So I replaced the cream of soup with a roux (equal amounts of oil and flour stirred together over a medium heat until it turns to a caramel color then immediately but gradually adding in the broth) and I make my roux after frying the veggies and garlic, and WITH the veggies and garlic still in the pot. I also added diced celery to finish off the trinity (a Cajun culinary term for onions, bell peppers and celery). Fresh diced parsley and green onion tops are a GREAT addition; some during the cooking process and some for garnish. Also, adding in the precooked crawfish tails this early in the process and simmering SO LONG will create little balls of crawfish rubber. Once the gravy is completely done, THEN add in the crawfish and stirring the etouffee just until the crawfish are heated through. Thanks for reading this! 🙂

These cookies are the best cookies we've ever had! I've cooked them a few different ways and they always come out PERFECT! It does call for a LOT of chips, but I managed it to the best of my ability. The last batch I made were these giant chewy ones. The boys LOVED them! Thanks for giving me this recipe.