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Started By
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re: Crawfish etouffee question
Posted on 11/11/11 at 11:26 pm to ssand
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.
1
Posted on 11/11/11 at 11:33 pm to Gris Gris
quote:
The crawfish fat is the key to this dish.
Thanks, Gris. Only one problem. I thought we had determined that frozen crawfish fat becomes rancid after about six months? So, if I'm not using fresh crawfish tails, I should just use water or maybe chicken stock?
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