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Started By
Message
Crawfish Étouffée with Pics
Posted on 12/29/23 at 8:25 pm
Posted on 12/29/23 at 8:25 pm
One of you posted a PSA on the Rouse’s sale on LA crawfish tails last week (thanks!), so I figured it was time for an Étouffée.
You know the drill. Prep your stuff before you start a roux:
Melt a couple sticks of butter, add your trinity and sweat it down!
Hot damn, nothing smells like sautéing trinity in butter!
I add a little cayenne, black and white pepper a couple times to build some flavor along the way.
After ~25 minutes over medium heat, we’re where we wanna be. Trinity is sweated down, and butter has browned a bit. Time to add the garlic.
Forget what I said earlier; this smells even better!!!
Sauté your garlic a few minutes and start your roux.
I take it to peanut butter color for an étouffée.
Everybody in the pool!
Stir in a little stock at a time until you get the right consistency…
Nope…
There we go!
Cover and reduce heat for 15-20 minutes
That’s what I’m talking about!
Add some parsley and green onion, then taste and adjust salt/seasoning
Cut the heat and cover another 10-15 minutes and you’re ready to serve.
Enjoy!
You know the drill. Prep your stuff before you start a roux:
Melt a couple sticks of butter, add your trinity and sweat it down!
Hot damn, nothing smells like sautéing trinity in butter!
I add a little cayenne, black and white pepper a couple times to build some flavor along the way.
After ~25 minutes over medium heat, we’re where we wanna be. Trinity is sweated down, and butter has browned a bit. Time to add the garlic.
Forget what I said earlier; this smells even better!!!
Sauté your garlic a few minutes and start your roux.
I take it to peanut butter color for an étouffée.
Everybody in the pool!
Stir in a little stock at a time until you get the right consistency…
Nope…
There we go!
Cover and reduce heat for 15-20 minutes
That’s what I’m talking about!
Add some parsley and green onion, then taste and adjust salt/seasoning
Cut the heat and cover another 10-15 minutes and you’re ready to serve.
Enjoy!
This post was edited on 12/30/23 at 9:57 am
16
Posted on 12/29/23 at 8:53 pm to GeauxldMember
Posted on 12/29/23 at 9:11 pm to GeauxldMember
With all those photos, who was actually cooking it?
Posted on 12/29/23 at 9:28 pm to GeauxldMember
is it weird that your cookware turned me on more than your étouffée
Posted on 12/30/23 at 7:36 am to GeauxldMember
Looks absolutely delish!
Posted on 12/30/23 at 7:39 am to GeauxldMember
Making me hungry
Posted on 12/30/23 at 7:52 am to DR93Berlin
quote:
With all those photos, who was actually cooking it?
Posted on 12/30/23 at 8:35 am to jamiegla1
That high/low burner 
Posted on 12/30/23 at 9:14 am to GeauxldMember
Quick question, how did your tails not reduce to nothing with the amount of time cooked? Looks great and that pot!
Posted on 12/30/23 at 9:26 am to GeauxldMember
I’ve always made my roux before the veggies, but this way makes so much more sense and probably cuts down on cooking time a little.
And yeah- that pot is FINE
And yeah- that pot is FINE
Posted on 12/30/23 at 10:01 am to Corn Dawg Nation
It only actively cooks ~15 min once the tails are added, then the heat is cut and flavors marry another 10-15 once the parsley and green onion is added. I edited to clarify. I’ve never had a problem with tough tails using this method, but you could always wait and add the crawfish with the herbs if it’s a concern.
Posted on 12/30/23 at 11:18 am to GeauxldMember
There are a LOT of shite recipes and opinions on this board, but this post is not one of them.
ETA. Nice pot
ETA. Nice pot
This post was edited on 12/30/23 at 11:20 am
Posted on 12/30/23 at 12:19 pm to GeauxldMember
Looks tasty IWEI!
Posted on 12/30/23 at 12:58 pm to Hooligan's Ghost
quote:
what kind of stock?
Seafood.
Posted on 12/30/23 at 1:21 pm to GeauxldMember
Can you add amounts you used for those ingredients?
Posted on 12/30/23 at 6:30 pm to GeauxldMember
Going to copy you but with shrimp. I have 60lbs of shrimp to use up
Posted on 12/30/23 at 6:56 pm to GeauxldMember
Yes sir/ma'am. That looks mighty fine. Makes me glad I picked up some tails in Louisiana this past week to make some myself. I typically fry up catfish or specs to serve with it, but au naturale is good too.
Posted on 12/31/23 at 8:33 am to TigerFanatic99
quote:
Can you add amounts you used for those ingredients?
Sure…
* 1/2 pound (2 sticks) butter
* 2 cups diced yellow onion
* 1 cup diced green bell pepper
* 1 cup diced celery
* 1 tablespoon minced garlic
* 2 pounds Louisiana crawfish
* 5/8 cup all-purpose flour
* 1 quart seafood stock
* Kosher salt, white pepper and freshly ground black pepper, to taste
* Cayenne, to taste
* ¼ cup chopped flat-leaf parsley
* 1 cup diced green onion tops
* Hot sauce (optional), for serving
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