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Started By
Message
What does the FDB think of this etouffe recipe?
Posted on 6/6/14 at 8:17 am
Posted on 6/6/14 at 8:17 am
Ingredients:
1 lb of peeled crawfish tails
1 large, whole yellow onion, diced
1 large bellpepper, diced
2 cans cream of chicken soup concentrate
1 whole stick of unsalted butter
Combine all ingredients in crock pot and cook on low for 6-7 hours (until crawfish and bellpeppers are fully cooked.
1 lb of peeled crawfish tails
1 large, whole yellow onion, diced
1 large bellpepper, diced
2 cans cream of chicken soup concentrate
1 whole stick of unsalted butter
Combine all ingredients in crock pot and cook on low for 6-7 hours (until crawfish and bellpeppers are fully cooked.
10
Posted on 6/6/14 at 8:19 am to StringedInstruments
that's not an étouffée. 
Posted on 6/6/14 at 8:20 am to StringedInstruments
Posted on 6/6/14 at 8:23 am to StringedInstruments
Nasty
Posted on 6/6/14 at 8:27 am to StringedInstruments
quote:
until crawfish and bellpeppers are fully cooked.
Besides the rest of the recipe being terrible, there is a 99.9% chance that the tails are already cooked.
Posted on 6/6/14 at 8:30 am to StringedInstruments
quote:Nice sodium bomb of flavor.
2 cans cream of chicken soup concentrate
Posted on 6/6/14 at 8:56 am to StringedInstruments
Thats turrible
Posted on 6/6/14 at 9:08 am to StringedInstruments
How about:
1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)
Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!
Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.
Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.
1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)
Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!
Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.
Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.
Posted on 6/6/14 at 9:09 am to StringedInstruments
I hope that's ketchup over everything in the OP.
Posted on 6/6/14 at 9:11 am to BRgetthenet
The ketchup over etouffee gave me the heebie jeebies.
Posted on 6/6/14 at 9:12 am to patnuh
quote:
Besides the rest of the recipe being terrible, there is a 99.9% chance that the tails are already cooked.
This. And I'm trying to imagine the texture of crawfish tails after being cooked in a crock pot for 6-7 hours.
Also, am I the only one who has never heard of or seen a fried egg on top of étouffée?
This post was edited on 6/6/14 at 9:32 am
Posted on 6/6/14 at 9:14 am to BRgetthenet
quote:
I hope that's ketchup over everything in the OP.
I thought it was hot sauce, but ketchup would make it taste twice as nice.
This post was edited on 6/6/14 at 9:15 am
Posted on 6/6/14 at 9:19 am to Dorothy
Maybe it's sriracha, which I could like.
Posted on 6/6/14 at 9:22 am to Darla Hood
quote:I'd bet the house on it.
The ketchup over etouffee gave 4LSU2 a boner.
Posted on 6/6/14 at 9:26 am to StringedInstruments
quote:
What does the FDB think of this etouffe recipe?
I don't speak for the entire board, but if you care to address to question to myself personally I'd say that that étouffée looks like complete shite.
Posted on 6/6/14 at 9:28 am to Rohan2Reed
Honestly- it does not seem like an etoufee recipe, nor does the finished product look like etoufee.
Posted on 6/6/14 at 10:58 am to SportsGuyNOLA
scratch the Chicken soup concentrate 
and make a blond roux next time
FYI - I use 1 lb. of crawfish tails for every 4 servings of etoufee'
blond roux - 1/2 cup clarified butter & 1/2 cup flour, stir with wooden spoon until desired consistency/color (4 servings)
etoufee' only takes 45 min ~ 1 hr to cook. Crawfish should be added for the last 5 minutes b/c they're already cooked
and make a blond roux next time FYI - I use 1 lb. of crawfish tails for every 4 servings of etoufee'
blond roux - 1/2 cup clarified butter & 1/2 cup flour, stir with wooden spoon until desired consistency/color (4 servings)
etoufee' only takes 45 min ~ 1 hr to cook. Crawfish should be added for the last 5 minutes b/c they're already cooked
Posted on 6/6/14 at 11:11 am to Darla Hood
quote:
How about:
1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)
Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!
Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.
Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.
this is good for me, I like more bell pepper in mine.
Posted on 6/6/14 at 12:50 pm to Tommy Patel
FAIL
Posted on 6/6/14 at 1:02 pm to Kajungee
Gee and treedawg as culinary savants
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