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Started By
Message
Leftover crawfish -> etoufee, any recipes?
Posted on 4/3/15 at 9:31 pm
Posted on 4/3/15 at 9:31 pm
Probably have about 1.5 lbs of tail meat leftover from a boil, and was going to add one pound of Louisiana tail meat. Who has the best recipe? Thanks in advance
3
Posted on 4/3/15 at 9:32 pm to josecanseco
John besh has a good one, I usually just wing it though
Posted on 4/3/15 at 9:32 pm to josecanseco
I like the river road recipe for etouffee.
Posted on 4/3/15 at 10:04 pm to josecanseco
Stick of butter
Cook down an onion and bellpepper (preferably these came from the boil
)
Cream of onion (8oz) 15 min
Tails 15 min
Water to adjust thickness
Enjoy
May not be "professional" but I know the ladies enjoy it
ETA also a clove or two. The more you use from the boil the better. I never use any additional seasoning
Cook down an onion and bellpepper (preferably these came from the boil
) Cream of onion (8oz) 15 min
Tails 15 min
Water to adjust thickness
Enjoy
May not be "professional" but I know the ladies enjoy it
ETA also a clove or two. The more you use from the boil the better. I never use any additional seasoning
This post was edited on 4/3/15 at 10:11 pm
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