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re: Etouffee - tomatoes or no tomatoes?
Posted on 8/4/17 at 4:28 pm to ThuperThumpin
Posted on 8/4/17 at 4:28 pm to ThuperThumpin
quote:
Its color and its flavor.
True. I boil a pot full of heads in plain water after a crawfish boil to make a stock, so I get the essence of crawfish from that, just not the flavor. Sure, digging the fat out and saving it for use in an etouffee will improve the flavor, but I just don't feel like doing it after boiling a ton of crawfish.
This post was edited on 8/4/17 at 4:29 pm
1
Posted on 8/4/17 at 5:06 pm to GetCocky11
Hell to the no
Posted on 8/4/17 at 5:48 pm to hungryone
quote:
Basically, etouffee = smothered.
I've got to disagree with you bud. An etoufee is basically a thick gumbo using butter as the fat in the roux. The sweetness of the butter allows you to use proteins you wouldn't normally use in a gumbo, like crawfish.
Posted on 8/4/17 at 5:56 pm to Count Spatula
i and plenty of still-French-speaking folks in the 703- zip codes will continue to disagree with you. The butter based roux is definitely not a must, nor is the idea that etouffee is a method of dealing with things not found in gumbo. Crawfish etouffee is predates by many other things that get "etoufeed".
Posted on 8/4/17 at 6:14 pm to Gris Gris
quote:
Etouffee - tomatoes or no tomatoes?
quote:
tomatoes in gumbo
This post was edited on 8/4/17 at 6:17 pm
Posted on 8/4/17 at 6:40 pm to GetCocky11
Red bell pepper, no tomatoes
Posted on 8/4/17 at 7:09 pm to SUB
quote:
I boil a pot full of heads in plain water after a crawfish boil to make a stock
Big mistake for a lot of reasons
Posted on 8/4/17 at 7:29 pm to hungryone
quote:
i and plenty of still-French-speaking folks in the 703- zip codes will continue to disagree with you
That's cool man. To each his own.
Btw I'm born and raised in Little Caillou
Posted on 8/4/17 at 10:34 pm to GetCocky11
I like tomatoes. But then again I'm trash.
Posted on 8/4/17 at 11:18 pm to lsuwontonwrap
We use home grown tomato puree in gumbos, beans, crawfish with okra, and many other things. We do it mainly for the nutritional value.
Posted on 8/5/17 at 12:05 am to Nawlens Gator
Cajuns always canned tomatoes and like someone said earlier, used what they had.. so what if you throw in a can of Rotel tomatoes.. they're on the shelf in every coonass grocery store.
Side note- throw a stewed tomato in your pot of Lima beans.. ca c'est bon
Side note- throw a stewed tomato in your pot of Lima beans.. ca c'est bon
This post was edited on 8/5/17 at 12:08 am
Posted on 8/5/17 at 6:58 am to hungryone
quote:
As much as restaurant chefs & TV & cookbook authors want to make Cajun cooking a fixed and orthodox thing, it ain't.
True.
I spot checked a few recipes. Most did not use tomatoes, but a couple did.
Folse (tomato sauce), Donald Link (none), Emeril (diced tomatoes), Marcelle Bienvenu (none), Acadiana Table, (none, and notes "the tomato paste assault some years ago that had to be rebuffed by the true bayou traditionalists"), and Prudhomme (none, and uses a dark oil-based roux).
Posted on 9/5/22 at 4:35 pm to GetCocky11
Cajun - no tomatoes
Creole - tomatoes
Creole - tomatoes
Posted on 9/5/22 at 4:40 pm to GetCocky11
I don’t use them, but etouffe is one of the few dishes I understand why you’d use Rotel.
Posted on 9/5/22 at 5:33 pm to Edt839
A five year old bump. Nice.
Posted on 9/5/22 at 5:36 pm to Edt839
Newbie
FYI, admins don’t like these bumps, make a new topic.
FYI, admins don’t like these bumps, make a new topic.
Posted on 9/5/22 at 11:32 pm to GetCocky11
Never tomatoes
Posted on 9/5/22 at 11:55 pm to Twenty 49
quote:
Folse (tomato sauce)
Folse's recipe uses diced tomatoes as well. My wife copies Folse and it is by far my favorite etouffee whether some meemaw or chef in a white tablecloth restaurant prepares it. That said I did not grow up with cajun/creole food and I don't like all of the dishes, I eat the ones I love and avoid the ones I don't love. I never had a mawmaw or mother forcing me to eat it and like it without tomatoes. I like the tomatoes because it has a brighter taste and the acid brings balance to the dish. I also like mine baked over fish instead of over fried catfish which I think overpowers the etouffee.
I am just not one to be slavish to tradition when it comes to food, I will try it all and seek out what I prefer. Tradition has never gotten in the way of my enjoyment of food.
Posted on 9/6/22 at 5:02 am to GetCocky11
Yes.
And serve over “dirty rice” like all the pretend Cajun restaurants in Texas.
And serve over “dirty rice” like all the pretend Cajun restaurants in Texas.
Posted on 9/6/22 at 5:41 pm to GetCocky11
No no no. Onions and butter x2. No red anything except maybe green peppers that were left in plant too long. This from a crawfish farm family.
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