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re: Crawfish Etouffee recipe request
Posted on 10/6/08 at 10:02 am to cajun83
Posted on 10/6/08 at 10:02 am to cajun83
im makin my first attempt at this soon so any more recipes would be greatly appreciated. i don't think ive ever had etouffee with tomato, i don't think im gonna mess around with that.
im thinking somethin like this:
brown onion, pepper, garlic in butter
add in a couple tbsp flour with water or stock
(how do you make stock? dont want to use store bought)
add in crawfish seasoned with cayenne and salt
simmer for a while and season adding green onions towards the end
any advice?
what seasonings do you add? should i use bay leaf?
how do you make seafood stock (can i even do this if i use frozen crawfish?) any help greatly appreciated
im thinking somethin like this:
brown onion, pepper, garlic in butter
add in a couple tbsp flour with water or stock
(how do you make stock? dont want to use store bought)
add in crawfish seasoned with cayenne and salt
simmer for a while and season adding green onions towards the end
any advice?
what seasonings do you add? should i use bay leaf?
how do you make seafood stock (can i even do this if i use frozen crawfish?) any help greatly appreciated
1
Posted on 10/6/08 at 11:03 am to lsujro
quote:take a few pounds of shrimp peels, and simmer them in a few cups of water with thyme, onions, bell pepper, celery, salt and pepper. Simmer for 2-3 hours, then strain.
how do you make stock? dont want to use store bought
If you cook with shrimp, save the shells and use them to make a stock, you can always freeze the stock. Never let good shells go unboiled!
For chicken stock, I just use the carcass of a chicken i cooked with, add a few cups of water, thyme, onions, bell pepper, celery, salt and pepper. Simmer for 2-3 hours, then strain.
As for the suggestions, I agree that etouffee + tomatoes = creole or New Orleans.
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