crawfish etouffee

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Do you all put tomatoes in yours? Worcestershire? Looking at a bunch of different recipes and they vary a lot.

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I may only add a very small amount of tomato paste to get an orange color if I don't have crawfish fat. It doesn't really affect the taste.

But no, don't go adding rotel or canned tomatoes.

I don't use worcestershire.

The cajun ninja recipe above is a no roux recipe. It looks very good. I use a blond butter roux. I like an etouffee that has some body to it, and the roux helps.

This is my recipe, which I’m sure I took from someone here and modified.

3 yellow onions (chopped)
Half or more of 1 bunch of Celery (chopped)
1 bunch green onion
1-2 bell peppers (chopped)
6 cloves garlic (chopped)
Crawfish Stock (or other seafood Stock) - 1 gallon or desired amount
1.5 cups flour (or eyeball it)
2.5 sticks of butter.
(Optional) 1/2 small can tomato paste for color (if don't have crawfish fat)
3-4 lbs crawfish tails
Creole Seasoning (to taste)
Rice

Feeds 10-15 people

Heat stock to a simmer.

While that's heating, make a blonde roux - melt butter and stir in flour (1 heaping tablespoon at a time) until you get a thick roux. Cook til it's an amber / light brown color.

Cut off the heat and add onions, bell pepper, garlic and celery to roux and stir until roux has cooled down and thickened... If you have crawfish 'fat' add it now as well.

Add stock and stir until roux has dissolved. Bring to a strong simmer and let simmer for at least 30 mins. If too thick, add more stock or water. Add salt or creole seasoning to taste (if needed).

If you didn't have crawfish fat, you can add the tomato paste to give the mix a nice orange color. It won't affect the flavor much if you are worried. If adding tomato paste, be sure to simmer for another 15 minutes or more to dissolve it all. Taste and add creole seasoning if needed. I rarely need to add much because my stock is already pretty salty / rich.

Add in your tails and cook for five minutes. Final taste for seasoning and spice. Add green onions when plating.

You sure you can feed 15-20 people with only 2 lbs of crawfish in it?

For anyone interested the 39th Annual Crawfish Etouffee Cookoff is tomorrow, Saturday, March 28th from 10:00 am to 4:00 pm at the Northwest Pavilion, 651 Samuel Drive, in Eunice, Louisiana.

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may only add a very small amount of tomato paste to get an orange color if I don't have crawfish fat. It doesn't really affect the taste.

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Same.

No and no.

And for God’s sake, don’t dump a bunch of cream of mushroom and melt sliced cheese in it like some people I know.

A combo of that and the Acadiana Table one is pretty much how I do mine.

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Cajun Ninja Crawfish Etouffee
Use this recipe

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This.

Start with this, experiment from there.