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re: Crawfish etouffee question
Posted on 11/11/11 at 10:43 pm to LSUAfro
Posted on 11/11/11 at 10:43 pm to LSUAfro
quote:
Awwe hell I think u guys are just joshin me.
That's what I'm thinking, too, LSUAfro. I don't think I'm getting these coonass' best effort. They just don't want the masses to know their secret.
Posted on 11/11/11 at 10:53 pm to ssand
Google "kajungee crawfish étouffée" see if that pulls it up. I'm on phone and can't link.
Posted on 11/11/11 at 11:26 pm to ssand
I couldn't pull up his recipe, but here's a post by him about it.
No tomato sauce,
No soup mixes and no Roux.
Butter, trinity, stock and crawfish fat.
Thicken w/ cornstarch and water add fresh parsley and green onions.
The crawfish fat is the key to this dish.
No tomato sauce,
No soup mixes and no Roux.
Butter, trinity, stock and crawfish fat.
Thicken w/ cornstarch and water add fresh parsley and green onions.
The crawfish fat is the key to this dish.
Posted on 11/11/11 at 11:30 pm to ssand
Found it after going through a gazillion pages. I'll put it in the recipe thread, also.
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
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