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Message
crawfish ettouffe
Posted on 2/6/12 at 7:52 pm
Posted on 2/6/12 at 7:52 pm
Have some leftover crawfish and the wife wants to make ettouffe.
I check the recipe thread and didnt see anything.
Any good recipies out there from the OB??
I check the recipe thread and didnt see anything.
Any good recipies out there from the OB??
5
Posted on 2/6/12 at 7:52 pm to Shanesix
quote:
the wife
Obligatory....
Pics?
Posted on 2/6/12 at 8:00 pm to Shanesix
My mom makes the best ettouffe in the world (solely my opinion). Unfortunately, I do not know the recipe. Therefore, I am of no use here and for that I sincerely apologize. 
Hope it turns out good though!
Hope it turns out good though!
Posted on 2/6/12 at 8:03 pm to Shanesix
Check the food board cookbook. A lot of good stuff in there.
Posted on 2/6/12 at 9:02 pm to SCUBABlake
Need to get as much fat as possible off tails.
Saute 1/2 onion 1/2 bell pepper 1/2 green onion
add stick of butter and melt. Add equal amount of flour and stir to create a paste.
Add can of rotel and chicken broth canl and the fat plus a cup or so of water
Bring to Boil and then simmer for 15 min
Add tails the last few minutes. Too much cooking of tails will shrink them. Plus they are already cooked/seasoned.
Based on a bag (12/16oz) of tails
More fat=sweeter taste for the rue
Saute 1/2 onion 1/2 bell pepper 1/2 green onion
add stick of butter and melt. Add equal amount of flour and stir to create a paste.
Add can of rotel and chicken broth canl and the fat plus a cup or so of water
Bring to Boil and then simmer for 15 min
Add tails the last few minutes. Too much cooking of tails will shrink them. Plus they are already cooked/seasoned.
Based on a bag (12/16oz) of tails
More fat=sweeter taste for the rue
This post was edited on 2/6/12 at 9:12 pm
Posted on 2/6/12 at 9:54 pm to lsufan112001
I make the easiest ettouffe in the world and everyone loves it.
One onion diced
One stick of butter
Sautee onion down in butter
Add a lil jalapeno pepper to taste
Hand full of diced green onions
Add one can of cream of celery and crawfish
Season to taste (tonys or whatever seasonall you like)
Simmer til crawfish are cooked
One onion diced
One stick of butter
Sautee onion down in butter
Add a lil jalapeno pepper to taste
Hand full of diced green onions
Add one can of cream of celery and crawfish
Season to taste (tonys or whatever seasonall you like)
Simmer til crawfish are cooked
Posted on 2/7/12 at 6:51 am to Shanesix
U can make your "roux" with some flour seasoned with cayenne pepper (for color) or just use the louisiana fish fry base mix (really easy and good). Cook till it starts to darken.. Add onions n bell pepper. Cook for a few min. Add water (or broth), 2 cans of cream of shrimp (key ingredient), can of rotel (drained, don't want it too hot). Cook and season to taste. Simmer for 15-20min then add tails. Cook additional 5-10min (bring back to a food simmer) and add green onions. Serve over rice of fried fish
Posted on 2/7/12 at 7:24 am to lsufan112001
quote:
lsufan112001
I usually make this recipe except I would use mild rotel since they're already seasoned from the boil.
If you're cooking it and it's too thin you can add a can of golden mushroom at the end and it'll thicken up.
Posted on 2/7/12 at 9:23 pm to Shanesix
Thx!!
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