Crawfish étouffée recipe

Got one in the recipe book

No tomatoes

Saw 2 in the recipe book... Which one should I use? I don't have the shells to make a stock. Thinking about just using chicken stock.

Any plus to making a roux?

I've used this one. Very good.

LINK

I just don't care for tomatoes

First one under crawfish entrees.

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No tomatoes


Disagree

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Tomatoes = creole
no Tomatoes = etouffee

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Thinking about just using chicken stock.

Any plus to making a roux?

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Don't use chicken stock! Use a seafood stock. But to get an ideal etouffee, you need a crawfish stock.

I use a roux, but incorporate it after the trinity/veggies. If you start with the roux, it'll get too dark. You want a blonde roux. Use butter for etouffee roux, not oil. You just want to cook the roux until you don't get a flour taste any more.

I add tomato sauce, not tomatoes. It gives a little sweetness/acidity and gives it that great orange color. Just a little though. You just want a hint of tomato sauce. You don't want to take a bite and think 'that tastes like tomato sauce.'

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decide to whip on up for dinner

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Sounds nasty. Will make you go blind.

Hope the family isn't around to witness this perversion.

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I don't have time to make a seafood stock. Are there any other alternatives?

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Cream of Shrimp, Cream of Mushroom and Cream of Celery. Half can of each plus the trinity.