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Shrimp and Crab Etoufee
Posted on 11/19/13 at 11:27 am
Posted on 11/19/13 at 11:27 am
tell me about my etoufee
Cut up seasonings (onion, bell peppers, celery, green onion, garlic)
sauteed in some butter
added four and cooked for a while till I got a nice golden color on it.
added shrimp and some tomato sauce. cooked until shrimp just started to turn pink.
added seafood stock till it was the right consistency and let simmer while I picked through crab for shells.
added crab and let simmer a little while longer to extract some more flavor. Added salt/pepper/etc and made a drink!
Whipped up some quick corn maque choux to go along. Ssauteed some extra seasonings, added fresh corn and half a can of rotel.
Finished dish! and my extra nice treat!
Judge it, tell me what you wouldve done different, add/subtract, etc. FWIW it came out great!
Cut up seasonings (onion, bell peppers, celery, green onion, garlic)
sauteed in some butter
added four and cooked for a while till I got a nice golden color on it.
added shrimp and some tomato sauce. cooked until shrimp just started to turn pink.
added seafood stock till it was the right consistency and let simmer while I picked through crab for shells.
added crab and let simmer a little while longer to extract some more flavor. Added salt/pepper/etc and made a drink!
Whipped up some quick corn maque choux to go along. Ssauteed some extra seasonings, added fresh corn and half a can of rotel.
Finished dish! and my extra nice treat!
Judge it, tell me what you wouldve done different, add/subtract, etc. FWIW it came out great!
7
Posted on 11/19/13 at 11:32 am to RhineEaux
Looks alot like mine, except I make the roux, then add the veggies. I also added a little tomato paste for a little acidity and a red/brown color.
Looks pretty good- IWEI.
Looks pretty good- IWEI.
Posted on 11/19/13 at 11:34 am to RhineEaux
Added shrimp too early
Posted on 11/19/13 at 11:38 am to LSUballs
quote:
Added shrimp too early
My thoughts.
And I make a roux. BIWE.
Posted on 11/19/13 at 12:12 pm to RhineEaux
That's one expensive meal with that crab meat. Looks good though
Posted on 11/19/13 at 12:15 pm to RhineEaux
quote:
Added shrimp too early
This was my thought as soon as I saw the pic with the shrimp. They cooked way too long for my taste. Looks pretty, though.
Posted on 11/19/13 at 12:19 pm to RhineEaux
Looks damn fine to me, though I may like the beer more than the etoufee 
I normally do a blond roux first, then sautee the vegetables. No tomato, just stock. Also add the shrimp and crab like 5 mins before serving. Don't want to overcook.
I normally do a blond roux first, then sautee the vegetables. No tomato, just stock. Also add the shrimp and crab like 5 mins before serving. Don't want to overcook.
Posted on 11/19/13 at 12:29 pm to PurpNGold7
I thought i may have added them a little early too, but they weren't tough, the lump was fairly cheap as well, i think i got a pound for 9.50 or so. I also thought adding the flour after was a bit odd too, I've never made one like that before. Just tried out a different recipe.
beer was phenomenal, my first time having it!
beer was phenomenal, my first time having it!
Posted on 11/19/13 at 12:50 pm to LSUballs
quote:
Added shrimp too early
Posted on 11/19/13 at 1:05 pm to RhineEaux
looks a little heavy on the butter…but I've never cooked a shrimp etouffee so I can't say much…how much was used?
Posted on 11/19/13 at 1:11 pm to LSUzealot
Forget the tomato.
Brown those onions, deeply, before adding the other veg, and keep cooking down until they're really soft. If you brown the aromatics well, you'll get nice color in the etouffee. Add some garlic, cook until it's fragrant, then add your shrimp stock, a few bay leaves and proceed. A drop or two of crab boil is nice at this point.
When you get around to adding the shrimp, add finely chopped parsley, green onion tops, and a bit of lemon juice.
Brown those onions, deeply, before adding the other veg, and keep cooking down until they're really soft. If you brown the aromatics well, you'll get nice color in the etouffee. Add some garlic, cook until it's fragrant, then add your shrimp stock, a few bay leaves and proceed. A drop or two of crab boil is nice at this point.
When you get around to adding the shrimp, add finely chopped parsley, green onion tops, and a bit of lemon juice.
Posted on 11/19/13 at 2:02 pm to RhineEaux
Ettouffee needs absolutely no tomato product in it. I can't guess what you put into the pot to get the sickening yellow appearance to it, but it is sickening in fact. Corn, why is corn in it?
Posted on 11/19/13 at 2:37 pm to hungryone
quote:
Forget the tomato.
Brown those onions, deeply, before adding the other veg, and keep cooking down until they're really soft. If you brown the aromatics well, you'll get nice color in the etouffee. Add some garlic, cook until it's fragrant......
good info, appreciate it! the corn was a side, it wasnt added to the etoufee.
Posted on 11/19/13 at 3:04 pm to RhineEaux
Shrimp only take a very few minutes to cook. They don't need much time.
Posted on 11/19/13 at 3:08 pm to CITWTT
You make some strange arse post some times Cit.
Posted on 11/19/13 at 4:00 pm to LSUballs
this made me chuckle mr balls
Posted on 11/19/13 at 4:17 pm to RhineEaux
Etouffee and Maque Choux
Like my last supper..
Two of the first things I ever learned to cook.
They look very good and I would eat but:
Ettouffee:
No tomatoes
Saute veggies more
Added shrimp to early
Add a little butter at the end and shake( don't stir) - don't ask me, ask Paul Prudhomme.
Maque Choux:
Only made with Fresh Corn
Scrape the corn cob to get all the milk.
Make a corn cob stock if you need more liquid.
Like my last supper..
Two of the first things I ever learned to cook.
They look very good and I would eat but:
Ettouffee:
No tomatoes
Saute veggies more
Added shrimp to early
Add a little butter at the end and shake( don't stir) - don't ask me, ask Paul Prudhomme.
Maque Choux:
Only made with Fresh Corn
Scrape the corn cob to get all the milk.
Make a corn cob stock if you need more liquid.
Posted on 11/19/13 at 4:23 pm to Kajungee
It think I'm still waiting for your crawfish etouffee recipe, gee, or was it another one you were going to write down?
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