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re: What does the FDB think of this etouffe recipe?
Posted on 6/6/14 at 2:50 pm to Darla Hood
Posted on 6/6/14 at 2:50 pm to Darla Hood
quote:
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.
The OP's recipe is turrible.
But sorry Darla, this isn't Etouffe either.
1
Posted on 6/6/14 at 2:59 pm to CT
ok this recipe is from my great grandmother which was given to her by Mrs. Patin from Breaux Bridge (they were neighbors). She is the first person ever credited with putting ettouffee on a menu at her restaurant. Obviously it has been modified over time bc we no longer have tubs of crawfish fat but the its still basically the same at the core.
1lb peeled tails
1 stick of butter
1 white onion
1 tblspoon of flour
Salt Pepper Cayenne
1 bushell of green onions
1 squirt of Ketchup (for coloring)
Melt butter in a black iron/magnalite
Place chopped onion in the pot and sautee on low.
Once the onions have turned completely clear and seperated from the butter (usually takes 20 minutes) put the tblspoon of flour in.
Stir continuously on low until you get a nice copper roux.
Drain the juice from the bag of tails and cook down for a bit.
Add one cup of water and one squirt of ketchup and simmer for about 15-20 minutes.
Add tails cook for 10 minutes
Add Green onion tops
Season with salt pepper and cayenne.
Add water or thicken with flour if needed.
1lb peeled tails
1 stick of butter
1 white onion
1 tblspoon of flour
Salt Pepper Cayenne
1 bushell of green onions
1 squirt of Ketchup (for coloring)
Melt butter in a black iron/magnalite
Place chopped onion in the pot and sautee on low.
Once the onions have turned completely clear and seperated from the butter (usually takes 20 minutes) put the tblspoon of flour in.
Stir continuously on low until you get a nice copper roux.
Drain the juice from the bag of tails and cook down for a bit.
Add one cup of water and one squirt of ketchup and simmer for about 15-20 minutes.
Add tails cook for 10 minutes
Add Green onion tops
Season with salt pepper and cayenne.
Add water or thicken with flour if needed.
This post was edited on 6/6/14 at 3:02 pm
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