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Spinoff : Making Etouffee Today (Pics) : glassman Recipie
Posted on 8/19/15 at 8:57 am
Posted on 8/19/15 at 8:57 am
The "Etouffee and Where U From" thread earlier this week
Found here if you dont want to go to the next page
Reminded me I had one more bag of crawfish tails/fat leftover from a boil. I totally respect my man glass... And his story from Houma peaked my interest. The recipie looks good, albeit w blasted tomato sauce. I have eaten this dish with and without (not said recipie), and seriously debating trying the recipie without the tomato sauce. I normally do not put it in my etouffee....
Torn. It would be disrespectful to the recipie to omit it, but my gut tells me it would be disrespectful to add it.
How many of you use tomato in etouffee? Does this make the dish something other than etouffee?
I never, and would never, consider adding tomato or tomato sauce/paste to a jambalaya or gumbo.
Would no tomato be a cajun etouffee and with tomato be a creole etouffee?
Hmm
Found here if you dont want to go to the next page
Reminded me I had one more bag of crawfish tails/fat leftover from a boil. I totally respect my man glass... And his story from Houma peaked my interest. The recipie looks good, albeit w blasted tomato sauce. I have eaten this dish with and without (not said recipie), and seriously debating trying the recipie without the tomato sauce. I normally do not put it in my etouffee....
Torn. It would be disrespectful to the recipie to omit it, but my gut tells me it would be disrespectful to add it.
How many of you use tomato in etouffee? Does this make the dish something other than etouffee?
I never, and would never, consider adding tomato or tomato sauce/paste to a jambalaya or gumbo.
Would no tomato be a cajun etouffee and with tomato be a creole etouffee?
Hmm
This post was edited on 8/19/15 at 10:21 am
11
Posted on 8/19/15 at 9:01 am to bossflossjr
Forget parsing the differences between Creole & Cajun. If you like it with tomato, use it. I personally don't like it....the color should come from the crawfish fat. I feel like the tomato color probably crept into certain versions to make up for the lack of pretty orange fat.
Posted on 8/19/15 at 10:24 am to bossflossjr
Veggies ready to go in the roux
Roux & Veggies
Roux, Veggies & Stock
Recipie said make it early and refridgerate... Warm it later and serve. Finished product prior to fridge'n
Will post pics of dinner tonite
Roux & Veggies
Roux, Veggies & Stock
Recipie said make it early and refridgerate... Warm it later and serve. Finished product prior to fridge'n
Will post pics of dinner tonite
Posted on 8/19/15 at 10:25 am to bossflossjr
On my way 
Posted on 8/19/15 at 10:38 am to bossflossjr
Boss, glassman also advocates medium or short grain rice be served with this. Just saying...
Posted on 8/19/15 at 11:01 am to bossflossjr
Boss, I've made the recipe many times, though not in recent years, and it was always very good regardless of the tomato product. Maybe it's not a true traditional etouffee, as some would argue, but it's darn tasty dish by any name. Always got rave reviews and was eaten with gusto. I'm not sure I remember even tasting the tomato in it. I also can't remember if I made any changes to it. I'm not a big fan of clam juice. I find it sweet, so if I used it, I probably didn't use much. I don't have my book around to see my notes.
This post was edited on 8/19/15 at 11:04 am
Posted on 8/19/15 at 11:20 am to Gris Gris
That consideration went thru my mind. I followed that recipie to a T on this go.... So I will know what Im working with.
Possible, next time, i thaw some of my seafood stock and use it... And sans the tomato
Possible, next time, i thaw some of my seafood stock and use it... And sans the tomato
Posted on 8/19/15 at 11:28 am to bossflossjr
If Glassman approves then you know it's got to be out of this world.
Posted on 8/19/15 at 11:37 am to bossflossjr
I made one the other day and the tails were tough. I use a bit of tomato paste, not much a tablespoon or so.
Posted on 8/19/15 at 11:40 am to bossflossjr
Your pic of the Roux with Veggies doesn't look like roux...Am I missing something? Did you already add the stock? It looks watery instead of a thick roux.
Posted on 8/19/15 at 11:40 am to bossflossjr
quote:
How many of you use tomato in etouffee?
I use a little tomato sauce.
quote:
Does this make the dish something other than etouffee?
Of course not. Why would it?
Some of the biggest names in Cajun/Creole cooking use tomato in etouffee.
Posted on 8/19/15 at 12:06 pm to bossflossjr
quote:
That consideration went thru my mind. I followed that recipie to a T on this go.... So I will know what Im working with.
I think that's a good idea and it's going to taste good.
quote:
Possible, next time, i thaw some of my seafood stock and use it... And sans the tomato
Might work well. A T of tomato paste is probably plenty and may add some richness. This recipe has a lot more ingredients than the basic traditional etouffee. More of a creole version I would say.
Posted on 8/19/15 at 12:19 pm to bossflossjr
IMO, if you want your crawfish etouffee to be a home run, you must use crawfish stock. The only way you'll score a '10' for crawfish etouffee in my back. A good '9' is still possible without.
Posted on 8/19/15 at 12:20 pm to bossflossjr
It is a very good recipe. Posted on 8/19/15 at 12:21 pm to Count Chocula
quote:
glassman also advocates medium or short grain rice be served with this. Just saying...
Did not say anything about rice..
Posted on 8/19/15 at 1:21 pm to glassman
quote:
Did not say anything about rice..
Quit being obtuse. If you didn't actually say it, you meant to.
Posted on 8/19/15 at 1:30 pm to BayouBlitz
quote:
Of course not. Why would it?
Read this in other thread. Kajungee taught me that tidbit of info. Per his granny
Posted on 8/19/15 at 2:17 pm to bossflossjr
Looks good, Boss. Now since that's an Uptown version of the dish , can one use a regular spoon, or is silver required???? ...
thx, GG
... thx, GG
Posted on 8/19/15 at 6:55 pm to bossflossjr
Crawfish Stew looks good.
Posted on 8/19/15 at 8:29 pm to bossflossjr
2 teaspoons tomato paste here. Just a hunt of color to the light roux.
Everyone likes their etouffee and I like mine too.
By the way, nice etouffee.
Everyone likes their etouffee and I like mine too.
By the way, nice etouffee.
This post was edited on 8/19/15 at 8:36 pm
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