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What does the FDB think of this etouffe recipe?
Posted on 6/6/14 at 8:17 am
Posted on 6/6/14 at 8:17 am
Ingredients:
1 lb of peeled crawfish tails
1 large, whole yellow onion, diced
1 large bellpepper, diced
2 cans cream of chicken soup concentrate
1 whole stick of unsalted butter
Combine all ingredients in crock pot and cook on low for 6-7 hours (until crawfish and bellpeppers are fully cooked.
1 lb of peeled crawfish tails
1 large, whole yellow onion, diced
1 large bellpepper, diced
2 cans cream of chicken soup concentrate
1 whole stick of unsalted butter
Combine all ingredients in crock pot and cook on low for 6-7 hours (until crawfish and bellpeppers are fully cooked.
10
Posted on 6/6/14 at 8:19 am to StringedInstruments
that's not an étouffée. 
Posted on 6/6/14 at 8:20 am to StringedInstruments
Posted on 6/6/14 at 8:23 am to StringedInstruments
Nasty
Posted on 6/6/14 at 8:27 am to StringedInstruments
quote:
until crawfish and bellpeppers are fully cooked.
Besides the rest of the recipe being terrible, there is a 99.9% chance that the tails are already cooked.
Posted on 6/6/14 at 8:30 am to StringedInstruments
quote:Nice sodium bomb of flavor.
2 cans cream of chicken soup concentrate
Posted on 6/6/14 at 8:56 am to StringedInstruments
Thats turrible
Posted on 6/6/14 at 9:08 am to StringedInstruments
How about:
1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)
Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!
Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.
Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.
1 lb of peeled Louisiana crawfish tails
Diced trinity plus garlic (at least a cup, could use more)
1/2 stick of butter (add more if needed, but start with this)
Some half n half.
Slap Ya Tony's (whatever seasoning blend you prefer)
Saute the veg in butter until tender. Season the crawfish and add to the pan. Make sure to pour a little water into the bag that the crawfish were in and get all of the orange stuff out and into the pan. Stir to incorporate. After five minutes, hit it with some half n half. Low simmer for a few minutes. Taste and adjust seasonings. Voila!
Crawfish etouffee made with a pound of peeled tails shouldn't take very long to cook.
Even better than this would be to use leftover boiled crawfish and make sure to harvest lots of orange goo from the head. That's the best etoufee ever, imo.
Posted on 6/6/14 at 9:09 am to StringedInstruments
I hope that's ketchup over everything in the OP.
Posted on 6/6/14 at 9:26 am to StringedInstruments
quote:
What does the FDB think of this etouffe recipe?
I don't speak for the entire board, but if you care to address to question to myself personally I'd say that that étouffée looks like complete shite.
Posted on 6/6/14 at 2:11 pm to StringedInstruments
Here's where I got it:
LINK /
Some great comments:
OP:
OP Again:
LINK /
Some great comments:
OP:
quote:
I'm full-blood Cajun and I've heard of the trinity, but my family never cooks with celery. I got this particular recipe from my grandmother who grew up on a rice farm. This (sans the cream of chicken) was how they ate it since forever.
quote:
Speaking as a Louisiana expat, this is a recipe I need! Thank you sir or madam, thank you.
quote:
Any cream of "x" works.
Alternatively, you can keep it out entirely and just add some flour to thicken it up.
OP Again:
quote:
I'm not from NOLA, so this would look absolutely foreign to you. If you showed up to one of my family gatherings with any of those recipes a fight would break out.
Seriously, Louisiana has a lot of diverse food regions. This recipe, sans the canned cream of chicken, has been in my family for a really long time, and we've been in Louisiana for a really long time (since we got booted from Nova Soctia). I wouldn't say this recipe is "pitiful" as much as I would say it's not creole.
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