Its that time of year again, for us at least, for Etouffee'......we cant keep it in! I took it off the menu to take pressure off of us producing it and we still cant keep it in stock. As with our "Q" we make it from scratch and take the hardest most authentic way possible. That basically means we dont cheat on our roux....because of that it takes a long time (1-2 days) to produce a small amount of it, maybe a couple of gallons. Its gone in 1 day! At any rate.....making roux has become for me a small vacation on Saturday nights. No inventory, invoices, writing checks, hearing complaints, bitching employees, emails.....NOTHING! Its just me, a six-pack of beer, my cast iron skillet and my thin whisk (dont start in on me with the wooden spoon.....i like the thin whisk better). Nothing to think about but stirring that dang roux........total peace!
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