- 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
Drunken Crawfish Étouffée
Posted on 8/31/15 at 7:51 pm
Posted on 8/31/15 at 7:51 pm
[/
2
Posted on 8/31/15 at 7:52 pm to Bayou Tiger Fan Too
Riveting story
That being said, IWEI
That being said, IWEI
Posted on 8/31/15 at 7:57 pm to Matisyeezy
Short version, I was drunk when cooking it. Had leftovers for lunch today...would share! :-)
Posted on 8/31/15 at 8:02 pm to Bayou Tiger Fan Too
looks a lot thinner than I usually make it and like it, but I'd eat it.v
Posted on 8/31/15 at 8:11 pm to PapaPogey
It was actually pretty thick. I spooned a lot of the excess sauce/ juice into my plate last night. Ate what I brought for lunch, today, with a fork and the bowl had nothing left.
Posted on 8/31/15 at 8:40 pm to Bayou Tiger Fan Too
Light to medium roux, w/ veggies added, a couple of sticks of butter...
Throw some tails and fat in....
To many green onions...
Throw some tails and fat in....
To many green onions...
Posted on 9/1/15 at 8:20 am to Bayou Tiger Fan Too
Last time I made etouffee drunk with some friends, we ended up throwing in like 4-5 sticks of butter 
It was delicious.
It was delicious.
Posted on 9/1/15 at 9:14 am to Bayou Tiger Fan Too
There are never too many green onions.
Posted on 9/1/15 at 9:52 am to Bayou Tiger Fan Too
quote:
couple of sticks of butter...
added to the roux, or to make the roux?
My blonde roux is about 3/4 butter and 1/4 oil.
Posted on 9/1/15 at 10:15 am to BayouBlitz
I need to make a me a crawfish etoufee up here
Posted on 9/1/15 at 12:27 pm to BayouBlitz
Thrown in with the roux. I make a thicker roux than most folks, usually about two parts flour to one part oil. The butter kind of evens things out and adds that great flavor/ richness.
Posted on 9/1/15 at 12:40 pm to Bayou Tiger Fan Too
I love a thick roux, I make my gumbo with a 2 cup flour to 1 cup oil ratio (roughly, maybe 1.25 cups oil). I can always thin it out but a thin gumbo is a no go for me.
This post was edited on 9/1/15 at 12:41 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News