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Started By
Message
Etouffe cook off
Posted on 5/5/17 at 10:42 am
Posted on 5/5/17 at 10:42 am
Doing the cook off at the crawfish festival any good tips, or tricks y'all do to give that extra bang. Trying to see what I can do differently, we have to cook minimum 6pds
8
Posted on 5/5/17 at 10:44 am to CornDog4Life
Lots of butter
Posted on 5/5/17 at 11:09 am to arseinclarse
put TWO drops of liquid crab boil....no more, no less.
I would go with a DARK roux (butter) if I were you to make it stand out...If you cant get it dark enough, cheat and use Kitchen Bouquet to darken it.
Pick a fresh herb, either Thyme or Sage and use it. Only use fresh bay leaves. And only use fresh cut trinity. Do it yourself.
One small squirt of lemon before serving.
I would go with a DARK roux (butter) if I were you to make it stand out...If you cant get it dark enough, cheat and use Kitchen Bouquet to darken it.
Pick a fresh herb, either Thyme or Sage and use it. Only use fresh bay leaves. And only use fresh cut trinity. Do it yourself.
One small squirt of lemon before serving.
This post was edited on 5/5/17 at 11:11 am
Posted on 5/5/17 at 11:25 am to arseinclarse
quote:
Lots of butter
And onions. And green onion tops, thinly sliced, to finish.
I prefer a light roux...and more butter. Use fresh tails and rinse the bags for your stock.
Mince and add a little red bell pepper for color before you finish the dish.
This post was edited on 5/5/17 at 11:28 am
Posted on 5/5/17 at 12:04 pm to The Levee
quote:
If you cant get it dark enough, cheat and use Kitchen Bouquet to darken it.
:banghead: Good lord this is dumb.
Posted on 5/5/17 at 12:11 pm to mouton
Whatever it takes bro
Posted on 5/5/17 at 12:25 pm to The Levee
Explain what it adds to the dish.
Posted on 5/5/17 at 1:14 pm to CornDog4Life
try no roux!
Posted on 5/5/17 at 2:29 pm to LSU Tiger Bob
I usually don't do a roux, and go just bitter and onion when I cook mine
Posted on 5/5/17 at 2:31 pm to LSU Tiger Bob
quote:
try no roux!
But if you do make a roux make a blonde roux and then dye it with kitchen bouquet so it will have that dark roux flavor.
Posted on 5/5/17 at 2:39 pm to mouton
quote:
make a blonde roux and then dye it with kitchen bouquet so it will have that dark roux flavor.
quote:
kitchen bouquet
No one I know has ever bought or used this.
quote:
Thyme or Sage and use it. Only use fresh bay leaves.
Etouffee is supposed to be light. It's not stew. Don't overload it with herbs, kitchen bouquet (whatever) in a base of heavy dark roux. Keep it simple. The color should be a buttery gold with just a little tomato paste for color and tomato flavor.
This post was edited on 5/5/17 at 2:55 pm
Posted on 5/5/17 at 3:08 pm to bdevill
quote:
kitchen bouquet No one I know has ever bought or used this.
It seems to be popular on this board.
I have heard a lot of people talk about using it to make a jambalaya darker. This also is not the first time I have heard someone to say to add it to your roux if you can not get it dark enough. It is like they don't understand that the flavor is not going to be the same just because the color is. Might as well just add a little food coloring.Posted on 5/5/17 at 3:12 pm to CornDog4Life
quote:
I usually don't do a roux, and go just bitter and onion when I cook mine
Try adding some peppers...Red and green.
Parsley and green onions work well at the finish. Let them cook slightly so they want be raw. Season well, but stay away from seasoned salt....it's mostly just salt. Add UN-salted butter at the very end...off the heat preferably... so it will emulsify.
Posted on 5/5/17 at 3:18 pm to CornDog4Life
Look up kajungee's recipe in the TD Recipe Book. It's crawfish etouffee 1.
Posted on 5/5/17 at 5:48 pm to CornDog4Life
Good luck battling all the other pots that cream of everything cans. I cooked in one last weekend and I was the only one not to add that stuff and they looked at my pot like I was weird. Biggest compliment I received was one of the cooks said that was the closest to his grandmas etouffe he had ever eaten and he loved her etouffe so while I didn't win anything I truly appreciated the comment coming from another cook.
Posted on 5/5/17 at 6:04 pm to bdevill
quote:
Etouffee is supposed to be light. It's not stew.
quote:
é·touf·fée
?ato?o'fa/
nounUS
a spicy Cajun stew made with vegetables and seafood.
Posted on 5/5/17 at 6:19 pm to DonChowder
garnish with fresh minced green onion
Posted on 5/5/17 at 8:47 pm to The Levee
quote:
One small squirt of lemon before serving.
I agree with that part. Emeril has a squeeze of lemon juice in the recipe I like to use.
Try it with and without; see what you think.
Posted on 5/5/17 at 9:15 pm to Twenty 49
Some really close minded coonasses in this thread
"I ain't never seen nobody's grannie cook etouffee any different and that's the way it's got to be!!"
It's a competition. Make it look and taste different. Believe it or not, presentation is a big thing in competitions. So is unique flavor.
This isn't a thread asking for your comfort food recipe. Or even what YOU like best.
So sit on it.
"I ain't never seen nobody's grannie cook etouffee any different and that's the way it's got to be!!"
It's a competition. Make it look and taste different. Believe it or not, presentation is a big thing in competitions. So is unique flavor.
This isn't a thread asking for your comfort food recipe. Or even what YOU like best.
So sit on it.
This post was edited on 5/5/17 at 11:45 pm
Posted on 5/5/17 at 9:48 pm to The Levee
Don't worry about Mouton, he's our resident condescending dickhead on the food and drink board.
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