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Started By
Message
3
Posted on 3/5/14 at 12:59 pm to Kajungee
quote:
Get a few lbs of boiled for the fat.
Really, this is the best option.
Posted on 3/5/14 at 1:00 pm to Kajungee
I use the fat in the peeled tails, butter, and my aromatics and seasonings for flavor building. I'm not a fan of boiled crawfish flavors in my etouffee...just my preference. I do ALWAYS run a few ounces of water though my tailmeat package to get all of the goodness out. That's my "stock".
Posted on 3/5/14 at 1:13 pm to Kajungee
quote:
Get a few lbs of boiled for the fat. No need to make a stock. All you need is as much fat as you can get.
I disagree. If you're going to get the crawfish, why not go ahead and make a stock? You already have the shells/heads. Crawfish stock definitely kicks it up a notch in flavor.
I use a blonde butter roux for my 'base'. I add the flour after the Trinity, the way Folse does. Keeps the butter roux from getting dark.
And FWIW, I like using crawfish boil shells/heads to make a stock. I rinse them thoroughly and boil them in water, with no other ingredients. Just my preference.
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