Crawfish Etoufee questions

Creole or Cajun?

My wife and I prefer Creole but I bet the board leans Cajun.

Ours:

Lt brown butter roux (a touch past blonde, too dark and it overpowers the crawfish and it won't thicken as nicely
Trinity
Creole seasoning (less pepper more herbs)
Scallions cook the white in save the green for garnish
Garlic
Worcestershire
Hot sauce
Crawfish stock but out of season we use homemade shrimp or seafood stock


and


tomatoes

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Am I missing anything?

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Not really, all the same thing I do, except one secret ingredient. I’ll share it only with you, so take it to your grave.

Half a cap to a full cap of liquid crab boil into the pot.

I worked with a guy 20 years ago that won several Etouffee cookoffs and his secret was adding cream of mushroom to it. It was good, but I've never added it since learning his secret.

He was from around Franklin if that's a reginal Hwy. 90 thing?

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Half a cap to a full cap of liquid crab boil into the pot.

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So happy to see this. I always add this to my Cajun or Creole dishes, including gumbo. I just love the taste it adds to the dish.

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How would it be with chicken stock instead of shrimp/seafood stock?

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It's better with crawfish or some sort of seafood stock, but you can use chicken. Be sure and get all the juices out of the bag of crawfish if you are using bags of tails. As suggested, you can add some of your cooking liquid and swish it around to get every last drop.

When I've made crawfish gumbo without crawfish stock, I kept out some of the tails and ground them up to cook in the liquid a bit before adding the tails. It added flavor without having overcooked crawfish tails.

My secret ingredient is Lobster base by Better Than Bouillon....gives it a fantastic flavor

I usually use crawfish stock that I make from boiling shelled heads from a crawfish boil for about an hour.

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My secret ingredient is Lobster base by Better Than Bouillon....gives it a fantastic flavor

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But this is good too. It is hard to find though, depending on where you are. Whole foods may have it. Or you can order it.

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Regarding butter roux, is this clarified butter?

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I can't speak for him, but when I'm making a butter roux, it is not clarified.

Not clarified. Salted butter.