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Started By
Message
How much extra crawfish fat to add in an ettoufee
Posted on 2/26/26 at 1:01 pm
Posted on 2/26/26 at 1:01 pm
I'm looking to make a real old school crawfish etouffee. I have 1lb Louisiana crawfish tail with the fat still on. I have about 6 oz of separate crawfish fat.
Does anyone still remember the correct ratio of tails to crawfish fat to use from way back? Back when you could still buy the fat by itself
Does anyone still remember the correct ratio of tails to crawfish fat to use from way back? Back when you could still buy the fat by itself
This post was edited on 2/26/26 at 4:28 pm
4
Posted on 2/26/26 at 1:19 pm to VoodooVibes
quote:how old is this extra fat? even in the freezer its pretty perishable. definitely smell it first
I have about 6 oz of separate crawfish fat
Posted on 2/26/26 at 1:57 pm to cgrand
It's actually crab fat but I can't tell a difference in taste. It's a commercial product that's stays fresh for months in the fridge
Posted on 2/26/26 at 2:16 pm to VoodooVibes
quote:
It's a commercial product that's stays fresh for months in the fridge
Posted on 2/26/26 at 4:17 pm to Y.A. Tittle
Incoming food poisoning thread from old crab fat!. Just kidding man. I have never heard of this product. Where do you get it?
Posted on 2/27/26 at 4:52 pm to VoodooVibes
I’ve actually never heard of adding extra crawfish fat to etoufee. I’m not opposed to it though because the fat gives it that great flavor. There is usually enough in the tails where I don’t see the need to add extra. I have bought an extra pound or two of boiled crawfish and peeled them and added the fat to etoufee before. Turns out great. Other than that I wouldn’t know where to get extra crawfish fat.
Posted on 2/27/26 at 5:26 pm to VoodooVibes
As much as you can get.
Posted on 2/27/26 at 7:27 pm to Lambdatiger1989
taba ng talangka
Posted on 2/28/26 at 2:22 pm to VoodooVibes
My favorite ettouffee is Donald Link’s, it calls for 1/3 cup fat for 2lbs tail meat.
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