- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crawfish Etouffee for a tailgate
Posted on 9/26/17 at 12:57 pm
Posted on 9/26/17 at 12:57 pm
I was planning to do a crawfish etouffee for the tailgate this weekend (~40 people) and was wondering if there was one particular recipe in the TD Cookbook that would be the best to use.
I looked at all of them and really didn't know which one to go with. Anyone care to share their thoughts on which one to go with?
Thanks.
I looked at all of them and really didn't know which one to go with. Anyone care to share their thoughts on which one to go with?
Thanks.
5
Posted on 9/26/17 at 1:17 pm to Tiger31
This is the one I like:
Plantation Cookbook Crawfish Étouffée
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 Tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 Tbs lemon juice
1 Tbs grated lemon rind
1/4 cup minced parsley
2 Tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
1. Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. Saute, uncovered, over medium flame for 30 minutes.
2. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Turn off fire.
3. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
4. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice or in ramekins with French bread.
5. If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
Plantation Cookbook Crawfish Étouffée
2 sticks butter (or 1 1/2 sticks butter and 1/2 cup crawfish fat)
1/4 cup flour
1 cup chopped green onions
1 cup chopped yellow onions
2 cloves garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped celery
1 bay leaf
1/4 tsp thyme
1/2 to 1 tsp basil (optional)
8 oz tomato sauce
1/2 tsp white pepper
2 tsp salt
1 Tbs Worcestershire sauce
Tabasco to taste
1 cup white wine plus 1/2 cup clam juice and 1/2 cup water OR
1 cup clam juice plus 1 cup water OR
2 cups water
2 lbs cooked crawfish tails
1 Tbs lemon juice
1 Tbs grated lemon rind
1/4 cup minced parsley
2 Tbs cognac (optional)
1/2 cup chopped green onion tops (optional)
1. Make walnut-colored roux with 1 stick butter and flour. Add onions, yellow onions, garlic, green pepper, celery, bay leaf, thyme, basil and the remaining butter and crawfish fat. Saute, uncovered, over medium flame for 30 minutes.
2. Add tomato sauce, white pepper, salt, Worcestershire, Tabasco and liquid. Bring to a boil, reduce heat and simmer slowly, uncovered, for 1 hour, stirring occasionally. Turn off fire.
3. Add crawfish tails (if frozen, do not thaw), lemon juice, lemon rind, parsley and cognac, if desired. This is better made the day before or early in the morning. Cover and refrigerate.
4. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately over steamed rice or in ramekins with French bread.
5. If desired, garnish with raw green onion tops. It is recommended that if you use wine and/or cognac you omit the raw green onion tops.
Posted on 9/26/17 at 1:21 pm to Stadium Rat
made one for the first home game with potato salad.
it was cool that day and it was a hit. Rouse's has LA. crawfish tails on sale $10
it was cool that day and it was a hit. Rouse's has LA. crawfish tails on sale $10
Posted on 9/26/17 at 1:31 pm to chackbay
Do you mind me asking what recipe you used and how many you cooked for?
Posted on 9/26/17 at 1:34 pm to Tiger31
it was my first time, so I tried to follow John Folse recipe in his Encyclopedia cookbook. similar to above. I put rotel tomatoes instead of paste.
Posted on 9/26/17 at 1:48 pm to chackbay
quote:
John Folse recipe in his Encyclopedia cookbook
This one is easy and simple. Always turns out good.
Posted on 9/26/17 at 3:30 pm to Tiger31
I think it's Otis2 who has a good recipe. Maybe he'll stop by.
Posted on 9/26/17 at 3:52 pm to Tiger31
if i was cooking etouffee for 40 plus people i would employ a little insurance...
FDB royalty will be aghast, but a couple cans of cream of shrimp soup added to your recipe will do a couple of things:
1) ensure that that great big pot of food will have ample "seafood" flavor
2) help with thickening without adding bulk
3) help with richness
basic etouffee is sweat your veggies, make roux, add stock and seasonings, add crawfish tails. its just a thickened seafood sauce. your guests wont care about the campbell's cheat, and you'll have a bit of a safety net
FDB royalty will be aghast, but a couple cans of cream of shrimp soup added to your recipe will do a couple of things:
1) ensure that that great big pot of food will have ample "seafood" flavor
2) help with thickening without adding bulk
3) help with richness
basic etouffee is sweat your veggies, make roux, add stock and seasonings, add crawfish tails. its just a thickened seafood sauce. your guests wont care about the campbell's cheat, and you'll have a bit of a safety net
Posted on 9/26/17 at 4:07 pm to Tiger31
There are quite a few recipes in the TD Recipe Book.
Posted on 9/26/17 at 9:11 pm to Saskwatch
I think I'll go with this one. Any issues with multiplying it 5 times?
Posted on 9/27/17 at 6:43 am to Tiger31
Sounds expensive!
Posted on 9/27/17 at 7:44 am to LSUfan20005
That was my first thought: take out a bank loan, then look for a recipe.
Posted on 9/27/17 at 8:44 am to Tiger31
quote:
Any issues with multiplying it 5 times
I don't see why it would be a problem. I've never made that much roux at one time before but shouldn't be an issue if you have a large enough pot. Maybe make the roux ahead of time? Or use instant if your not comfortable making that much
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News