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Message
Liquid for Etouffee
Posted on 5/7/25 at 10:16 am
Posted on 5/7/25 at 10:16 am
What is yalls go to liquid for Crawfish Etouffee? I usually use chicken broth/stock but I've seen seafood stock or just water used.
8
Posted on 5/7/25 at 10:35 am to OGtigerfan87
I’ve always used boiled shrimp heads/peelings to make a stock. Strain it, then pour it into ice cube trays, then pop them into a ziploc and I’ll use them thruout the year.
This post was edited on 5/7/25 at 10:36 am
Posted on 5/7/25 at 10:49 am to OGtigerfan87
When I need a little broth for a seafood type dish and I don't have shrimp stock handy, I use Better than Bullion's Lobster base.
The first ingredient is lobster and I've been happy with it as a substitute for homemade stock when needed. Just adjust for salt when you are putting it all together.
The first ingredient is lobster and I've been happy with it as a substitute for homemade stock when needed. Just adjust for salt when you are putting it all together.
This post was edited on 5/7/25 at 10:50 am
Posted on 5/7/25 at 10:49 am to OGtigerfan87
shrimp bouillon and lobster base are great imo. time saver vs making your own stock.
Posted on 5/7/25 at 10:54 am to OGtigerfan87
If I use crawfish from a boil I did, I'll put some of the heads in water and boil them for about 30 minutes and use that as a stock. Only thing is, you have to watch adding any salt to the pot until you taste it since the heads have a lot of seasoning from the boil.
If just using the tail meat from the freezer, I will use shrimp stock I make when I buy bulk shrimp for my freezer. I also save the oyster liquor when I shuck fresh oysters and use that in many seafood dishes.
I just made a seafood gumbo this past Saturday and used shrimp stock, oyster liquor, several gumbo crabs, shrimp, crawfish tail meat, oysters and a couple quart bags of smothered okra from my garden last summer to make it. And of course, roux, trinity, garlic and other seasonings to put it together.
If just using the tail meat from the freezer, I will use shrimp stock I make when I buy bulk shrimp for my freezer. I also save the oyster liquor when I shuck fresh oysters and use that in many seafood dishes.
I just made a seafood gumbo this past Saturday and used shrimp stock, oyster liquor, several gumbo crabs, shrimp, crawfish tail meat, oysters and a couple quart bags of smothered okra from my garden last summer to make it. And of course, roux, trinity, garlic and other seasonings to put it together.
Posted on 5/7/25 at 10:55 am to GeauxHead337
Who downvoted this? May I ask why?
Posted on 5/7/25 at 11:14 am to SidetrackSilvera
quote:
Who downvoted this? May I ask why?
People get downvoted here just for asking for a recipe
Posted on 5/7/25 at 12:15 pm to jchamil
quote:
quote:
Who downvoted this? May I ask why?
People get downvoted here just for asking for a recipe
Paul Allen enforces exacting standards for food board topics/posts.
This one obviously didn’t make his cut. Sorry.
Posted on 5/7/25 at 1:10 pm to OGtigerfan87
During a crawfish boil, save some of the heads (that haven't been sucked) and fill up a big pot full of them. Add water to cover them, and boil for 1/2 hour to an hour. Freeze the stock for later use. It's perfect for Etoufee or seafood gumbo.
ETA - Someone beat me to it. But I second his advice on not adding salt when cooking with this stock until you've tasted it. You can dilute with water if it is too salty.
ETA - Someone beat me to it. But I second his advice on not adding salt when cooking with this stock until you've tasted it. You can dilute with water if it is too salty.
This post was edited on 5/7/25 at 1:12 pm
Posted on 5/7/25 at 1:28 pm to OGtigerfan87
If using bagged peeled tails, I include the juices from the bag and also add water to the bag to get every last bit of juice and fat.
Posted on 5/7/25 at 2:12 pm to SUB
Highly recommend SUB’s suggestion. Amazing the fat, flavor and richness it will add.
Posted on 5/7/25 at 2:45 pm to OGtigerfan87
I like to squeeze/ crush all of the heads of crawfish to render all of the fat and liquid that is contained in the head I add this to my stock and it makes a big difference in flavor.
Posted on 5/7/25 at 2:53 pm to fischd1
quote:
I like to squeeze/ crush all of the heads of crawfish to render all of the fat and liquid that is contained in the head I add this to my stock and it makes a big difference in flavor.
This sounds interesting. How exactly are you doing this? Are you just squeezing the head like you do a tube of toothpaste that's low and saving whatever comes out of the shell?
Posted on 5/7/25 at 5:56 pm to SUB
quote:
This sounds interesting. How exactly are you doing this? Are you just squeezing the head like you do a tube of toothpaste that's low and saving whatever comes out of the shell?
Hold the head over a bowl and squeeze it just like you would if you were eating the crawfish and sucking the heads------between your thumb and forefinger, give it a good squeeze and collect the juices.
Just be aware that there may be bits of shell that will drop in there and you want to pick them out.
Posted on 5/7/25 at 6:12 pm to OGtigerfan87
Liquid? Enough from crawfish fat, butter and sweated trinity?
Posted on 5/7/25 at 6:22 pm to SUB
Absolutely. There is a lot of flavor and fat in the heads.
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