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Crawfish etouffee question
Posted on 11/11/11 at 8:54 pm
Posted on 11/11/11 at 8:54 pm
Why are there so many different variations of this recipe? How do you make it? Most recipes that I've come across call for lots of onions and butter, with flour added at some point. But, do you make a roux, a flour slurry or just add flour at some point? Tomato product or not? When do you add your crawfish, beginning or near the end? There almost seems to be more ways to prepare this dish than there is for gumbo.
4
Posted on 11/11/11 at 9:19 pm to ssand
Here's the one I use. I think I got it from the recipe book. I can't remember. It's legit.
2 pounds crawfish tails
1 cup oil
3/4 cup flour
1 1/2 cups chopped onions
1/4 cup chopped celery
1/3 cup garlic, mashed and finely minced
2/3 cup chopped green peppers
1/4 cup butter
1/2 cup tomato paste
1 can chicken broth
3 cup water
2 chicken flavored bouillon cubes
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco pepper sauce
1 teaspoon fancy paprika
In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and sauté for 5 minutes.
In another skillet (small) melt butter and add tomato paste. Saute paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes.
Add crawfish tails 5 minutes before serving.
2 pounds crawfish tails
1 cup oil
3/4 cup flour
1 1/2 cups chopped onions
1/4 cup chopped celery
1/3 cup garlic, mashed and finely minced
2/3 cup chopped green peppers
1/4 cup butter
1/2 cup tomato paste
1 can chicken broth
3 cup water
2 chicken flavored bouillon cubes
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon Tabasco pepper sauce
1 teaspoon fancy paprika
In a large skillet, make roux by stirring oil and flour over slow to medium heat. When roux reaches peanut butter color, add chopped onions, celery, garlic and green peppers and sauté for 5 minutes.
In another skillet (small) melt butter and add tomato paste. Saute paste in butter until smooth and thick, about 5 minutes, and then mix with roux. Pour in broth, water with melted bouillon cubes and balance of seasonings. Cook for 30 minutes.
Add crawfish tails 5 minutes before serving.
Posted on 11/11/11 at 9:29 pm to ssand
Kajungee has posted his a few times and its pretty similar to mine. The only way to make étouffée IMO. Butter roux. Not oil. No tomatoes. Crawfish fat and slurry are key as well.
Posted on 11/11/11 at 9:48 pm to ssand
the key is using creme of celery soup and creme of mushroom soup
(leaving food board as fast as i can before bullets hit me)
(leaving food board as fast as i can before bullets hit me)
Posted on 11/11/11 at 9:51 pm to ksayetiger
Posted on 11/11/11 at 10:02 pm to ksayetiger
I usually use this one from Emeril. There's something about it that I just love!
Crawfish Etouffee
Recipe courtesy Emeril Lagasse, 2003
Prep Time:15 min Inactive Prep Time: -- Cook Time:35 min Level:Easy Serves:4 servings
Ingredients
1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment
Directions
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
Crawfish Etouffee
Recipe courtesy Emeril Lagasse, 2003
Prep Time:15 min Inactive Prep Time: -- Cook Time:35 min Level:Easy Serves:4 servings
Ingredients
1 stick unsalted butter
2 tablespoons all-purpose flour
1 cup chopped yellow onions
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/4 cup chopped green onions
1 tablespoon minced garlic
2 bay leaves
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons dry sherry
1 1/2 cups shrimp stock or water
1 pound crawfish tails
2 teaspoons fresh lemon juice
3 tablespoons chopped fresh parsley leaves, plus more for garnish
Cooked long grain white rice, accompaniment
Directions
In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt, and pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.
Stir in the parsley and remove from the heat.
Adjust the seasoning, to taste. Serve over rice, garnished with additional parsley.
Posted on 11/11/11 at 10:05 pm to ssand
Dude, don't make it complicated. All you need to know is: roux, trinity, stock, crawfish. Put over rice.
Everything after that depends on your own personality
Everything after that depends on your own personality
Posted on 11/11/11 at 10:18 pm to ksayetiger
quote:
the key is using creme of celery soup and creme of mushroom soup
Posted on 11/11/11 at 10:31 pm to Kim Jong Ir
quote:
the key is using creme of celery soup and creme of mushroom soup
wait, you guys forgot the Velveeta.
Posted on 11/11/11 at 10:35 pm to ssand
Awwe hell I think u guys are just joshin me.
Posted on 11/11/11 at 10:43 pm to LSUAfro
quote:
Awwe hell I think u guys are just joshin me.
That's what I'm thinking, too, LSUAfro. I don't think I'm getting these coonass' best effort. They just don't want the masses to know their secret.
Posted on 11/11/11 at 10:53 pm to ssand
Google "kajungee crawfish étouffée" see if that pulls it up. I'm on phone and can't link.
Posted on 11/11/11 at 11:26 pm to ssand
I couldn't pull up his recipe, but here's a post by him about it.
No tomato sauce,
No soup mixes and no Roux.
Butter, trinity, stock and crawfish fat.
Thicken w/ cornstarch and water add fresh parsley and green onions.
The crawfish fat is the key to this dish.
No tomato sauce,
No soup mixes and no Roux.
Butter, trinity, stock and crawfish fat.
Thicken w/ cornstarch and water add fresh parsley and green onions.
The crawfish fat is the key to this dish.
Posted on 11/11/11 at 11:30 pm to ssand
Found it after going through a gazillion pages. I'll put it in the recipe thread, also.
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe
Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread
Posted on 11/11/11 at 11:33 pm to Gris Gris
quote:
The crawfish fat is the key to this dish.
Thanks, Gris. Only one problem. I thought we had determined that frozen crawfish fat becomes rancid after about six months? So, if I'm not using fresh crawfish tails, I should just use water or maybe chicken stock?
Posted on 11/11/11 at 11:40 pm to ssand
Yeah, it's hard to get the fat in the frozen or packaged tails. I wouldn't drain the crawfish and that will probably help. You might need a little more cornstarch, though, if it's too watery.
He mentions stock as a key ingredient in another post, but it's not listed in his recipe.
Another option is to make a little butter/flour roux and then go with the recipe including not draining the crawfish.
You can make a good etouffee without the fat. It's just better if you have the fat.
Maybe KG will come along in the morning and offer some options. He's probably headed to the game, though.
Correction: he does mention 3/4 cup seafood stock within the recipe, but not in the ingredients. You could try making one with a seafood or shrimp base if you don't have seafood shells... I'm going to correct this in the recipe thread.
He mentions stock as a key ingredient in another post, but it's not listed in his recipe.
Another option is to make a little butter/flour roux and then go with the recipe including not draining the crawfish.
You can make a good etouffee without the fat. It's just better if you have the fat.
Maybe KG will come along in the morning and offer some options. He's probably headed to the game, though.
Correction: he does mention 3/4 cup seafood stock within the recipe, but not in the ingredients. You could try making one with a seafood or shrimp base if you don't have seafood shells... I'm going to correct this in the recipe thread.
This post was edited on 11/11/11 at 11:43 pm
Posted on 11/12/11 at 7:06 am to Gris Gris
This is the Original Don's Seafood recipe from many years ago. The very best IMO.
Be careful to add just a very little of the cornstarch slurry, to much and its just a globby mess.
However if you do not have the crawfish fat I recommend a roux based etouffee for the added flavor to replace the fat.
When you have the fat a roux tends to overpower it IMO. That is why I prefer the cornstarch in that recipe.
Also fresh Parsley is a must for either recipe.
One of the first things I learned to cook and it's been my favorite meal since I was a kid.
Crawfish Ettouffee:
2 lb. crawfish tails
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread.
And yes I am headed to the pregame festivities.
breakfast under the oaks shortly
Gumbo, Boudin and fresh fried speckled trout on the menu. Yall have a great day
Be careful to add just a very little of the cornstarch slurry, to much and its just a globby mess.
However if you do not have the crawfish fat I recommend a roux based etouffee for the added flavor to replace the fat.
When you have the fat a roux tends to overpower it IMO. That is why I prefer the cornstarch in that recipe.
Also fresh Parsley is a must for either recipe.
One of the first things I learned to cook and it's been my favorite meal since I was a kid.
Crawfish Ettouffee:
2 lb. crawfish tails
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.
Serve over rice with a green salad and French bread.
And yes I am headed to the pregame festivities.
breakfast under the oaks shortly
Gumbo, Boudin and fresh fried speckled trout on the menu. Yall have a great day
This post was edited on 11/12/11 at 7:13 am
Posted on 11/12/11 at 8:22 am to Kajungee
My mother always used this recipe.
2 lbs crawfish with fat
4 Tbls. butter or marg.
1 bunch chopped green onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 clove garlic
1 Tbls. tomato paste
1 Tbls. cornstarch
1/2 cup water
add salt, pepper and red pepper to taste
Saute onions,garlic,celery and bell pepper in butter or marg. Add crawfish tails and spice. Cook 3-5 minutes. Add tomato paste and cornstarch dissolved in water. Simmer for 15 min.
Served over rice with a green salad and hot french bread.
2 lbs crawfish with fat
4 Tbls. butter or marg.
1 bunch chopped green onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 clove garlic
1 Tbls. tomato paste
1 Tbls. cornstarch
1/2 cup water
add salt, pepper and red pepper to taste
Saute onions,garlic,celery and bell pepper in butter or marg. Add crawfish tails and spice. Cook 3-5 minutes. Add tomato paste and cornstarch dissolved in water. Simmer for 15 min.
Served over rice with a green salad and hot french bread.
Posted on 11/12/11 at 9:20 am to ksayetiger
Bullets would too quick, baseball bat(wooden type) fits the bill way mo bettah.
Posted on 11/12/11 at 11:54 am to Gris Gris
that's pretty close to what I do. no roux and use cornstarch to thicken.
The ingredients list has 1.5 sticks of butter but only used 1 stick. I'm going to assume he puts the other half in right after the pot is removed from heat and mixes it in. At least that's what I do. Adds a nice flavor.
The ingredients list has 1.5 sticks of butter but only used 1 stick. I'm going to assume he puts the other half in right after the pot is removed from heat and mixes it in. At least that's what I do. Adds a nice flavor.
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