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Crawfish Etou-fraud in Rayne
Posted on 11/27/14 at 10:59 am
Posted on 11/27/14 at 10:59 am
I was watching a show on the Cooking Channel, some woman from New York was learning how to crawfish, she was walking out pulling up the traps, she seemed to be a good sport about it. Then they brought her back to the a restaurant, The Crawfish Hut I believe, to show her how to make etouffe. She was watching them melt the butter and asked "this is when you make the roux?"
"No roux", momma coonass say. Hmmmm? WTF?
Then she opens the cans of cream of mushroom soup and pours them in, you should have seen the look on New York writer's face. If anyone tells me that can't taste the difference with one bite, you don't belong in a kitchen. Of all the people from Louisiana, they have to pick this group, they likely pour the seasonings on top of the crawfish too.
"No roux", momma coonass say. Hmmmm? WTF?
Then she opens the cans of cream of mushroom soup and pours them in, you should have seen the look on New York writer's face. If anyone tells me that can't taste the difference with one bite, you don't belong in a kitchen. Of all the people from Louisiana, they have to pick this group, they likely pour the seasonings on top of the crawfish too.
5
Posted on 11/27/14 at 11:22 am to andouille
Can't say I've eaten it that way, but I've seen plenty of recipes, not all. Étouffées, that use such "shortcuts".
Posted on 11/27/14 at 11:50 am to andouille
You can def tell the difference and I absolutely prefer a roux. My cousins used to do that as a shortcut and it's more like an creamed crawfish, Au Gratin, or something. My college roommate (from SWLA) didn't think roux belonged in etoufee, he used a tomato base that ended up like a creole or something like that.
This post was edited on 11/27/14 at 1:38 pm
Posted on 11/27/14 at 12:13 pm to andouille
I've never had a cream of mushroom étouffée.
I don't use a roux in mine either though.
I don't use a roux in mine either though.
Posted on 11/27/14 at 12:41 pm to andouille
I've had short cut shrimp étouffée, and it's better than eating bark.
Posted on 11/27/14 at 2:41 pm to andouille
I melt a stick of butter in the pan
I season 5 pounds of tails
I sautee the trinity in the butter
when the trinity is brown (really brown), I add the tails
I add a little water and add two spoonfuls of cream of mushroom soup.
simmer til thickens. THAT'S IT. NO frickING ROUX. IT'S NOT A GOT DAMN FRICASSE (STEW)
I season 5 pounds of tails
I sautee the trinity in the butter
when the trinity is brown (really brown), I add the tails
I add a little water and add two spoonfuls of cream of mushroom soup.
simmer til thickens. THAT'S IT. NO frickING ROUX. IT'S NOT A GOT DAMN FRICASSE (STEW)
Posted on 11/27/14 at 4:29 pm to oldcharlie8
Yep
Posted on 11/27/14 at 4:35 pm to oldcharlie8
I throw my flour in after the trinity is sautéed, make a sort of blonde roux with it. Then throw the tails in. No cream of mushroom in mine. Rest of the recipe is the same though.
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