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Started By
Message
re: Crawfish Etouffee recipe request
Posted on 10/6/08 at 7:47 am to Spirit of Dunson
Posted on 10/6/08 at 7:47 am to Spirit of Dunson
Very Tried & True Recipe.....
Every Pound of Crawfish gets one Stick of Butter, if crawfish exceeds five pounds reduce amount of butter per pound.
Brown onions,garlic, peppers then add all butter to be used
Let simmer...
If you want you can add Cream of Mushroom or Cream of Garlic Soup to Thicken (Optional)
Add Flour to thicken as desired...
Serve.
This is how my old roommate used to cook it and he got this from his Grandmother in Church Point.
Honestly the best Etouffee I have ever had in my life. Try it.
Don't forget to Season (Not to much, Leave Salt/Pepper on table for individuals to season)
Every Pound of Crawfish gets one Stick of Butter, if crawfish exceeds five pounds reduce amount of butter per pound.
Brown onions,garlic, peppers then add all butter to be used
Let simmer...
If you want you can add Cream of Mushroom or Cream of Garlic Soup to Thicken (Optional)
Add Flour to thicken as desired...
Serve.
This is how my old roommate used to cook it and he got this from his Grandmother in Church Point.
Honestly the best Etouffee I have ever had in my life. Try it.
Don't forget to Season (Not to much, Leave Salt/Pepper on table for individuals to season)
1
Posted on 10/6/08 at 10:02 am to cajun83
im makin my first attempt at this soon so any more recipes would be greatly appreciated. i don't think ive ever had etouffee with tomato, i don't think im gonna mess around with that.
im thinking somethin like this:
brown onion, pepper, garlic in butter
add in a couple tbsp flour with water or stock
(how do you make stock? dont want to use store bought)
add in crawfish seasoned with cayenne and salt
simmer for a while and season adding green onions towards the end
any advice?
what seasonings do you add? should i use bay leaf?
how do you make seafood stock (can i even do this if i use frozen crawfish?) any help greatly appreciated
im thinking somethin like this:
brown onion, pepper, garlic in butter
add in a couple tbsp flour with water or stock
(how do you make stock? dont want to use store bought)
add in crawfish seasoned with cayenne and salt
simmer for a while and season adding green onions towards the end
any advice?
what seasonings do you add? should i use bay leaf?
how do you make seafood stock (can i even do this if i use frozen crawfish?) any help greatly appreciated
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