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Crawfish Etouffee Tips
Posted on 3/2/18 at 6:02 pm
Posted on 3/2/18 at 6:02 pm
I’ve got four pounds of tails so fresh the packages are crawling backwards.
My recipe is butter, a dusting of flour for thickness, the trinity, a little thyme, and a good Cajun seasoning.
Any pro tips from the cooking gods?
TIA.
My recipe is butter, a dusting of flour for thickness, the trinity, a little thyme, and a good Cajun seasoning.
Any pro tips from the cooking gods?
TIA.
Posted on 3/2/18 at 6:04 pm to JudgeHolden
I rinse the bags with a few T of water. I also finish with minced parsley and a little green onion. And I don’t overlook the tails.
Posted on 3/2/18 at 6:10 pm to JudgeHolden
bayleaf
little tomato puree
sugar
green onions at the end.
little tomato puree
sugar
green onions at the end.
Posted on 3/2/18 at 6:11 pm to CrawfishKing
Is the purée for color? We did not traditionally use tomatoes in etouffee.
Posted on 3/2/18 at 6:39 pm to JudgeHolden
I don’t use tomato paste or purée, personally.
—more garlic than you initially think is wise
—a pinch of allspice (it’s one of the flavor notes in traditional crab/crawfish boiling spice mixes)
—brown the onions especially well, for sweetness
—hit it with chopped green onions just before it’s done
—more garlic than you initially think is wise
—a pinch of allspice (it’s one of the flavor notes in traditional crab/crawfish boiling spice mixes)
—brown the onions especially well, for sweetness
—hit it with chopped green onions just before it’s done
Posted on 3/2/18 at 7:06 pm to TigerBait2008
And you would . . . what?
Posted on 3/2/18 at 7:13 pm to JudgeHolden
In a blk iron pot brown down way too many onions in bacon grease or what ever ya got season the onions it helps with the browning once they cook way down and reduce and brown nicely add a lil water and ya other seasonings like garlic bell pepper mushrooms etc. let that simmer good add ya crawfish wince all the fat outa the bag the orange fat is what makes it special. Serve over rice with green onion and parsley. If ya wanna make it thicker use a corn starch slurry But Etouffee is posed to be a caramelized onion gravy
Posted on 3/2/18 at 8:17 pm to Captain Ray
Apparently, Ray and I make a similar etouffee.
That stuff tinted orange from tomato paste is just covering up for a lack of crawfish fat.
That stuff tinted orange from tomato paste is just covering up for a lack of crawfish fat.
Posted on 3/2/18 at 8:28 pm to JudgeHolden
I posted a full recipe a while back but
Make butter and flower roux
Once roux is med brown add trinity and garlic. Sauté then add a little tomatoes or rotel. Cook down
Add seafood stock to make slurry, once slurry is really mushy add seafood stock, cut to low and let cook for 45 minutes. Season at this time a little salty it ok
Add crawfish cook for 5 minutes and serve
ETA: serve with green onion and fresh crack black pepper
Make butter and flower roux
Once roux is med brown add trinity and garlic. Sauté then add a little tomatoes or rotel. Cook down
Add seafood stock to make slurry, once slurry is really mushy add seafood stock, cut to low and let cook for 45 minutes. Season at this time a little salty it ok
Add crawfish cook for 5 minutes and serve
ETA: serve with green onion and fresh crack black pepper
This post was edited on 3/2/18 at 8:40 pm
Posted on 3/2/18 at 8:32 pm to JudgeHolden
I think a few of y'all may be confusing a crawfish stew and a crawfish étouffée
Posted on 3/2/18 at 8:39 pm to X123F45
quote:
I think a few of y'all may be confusing a crawfish stew and a crawfish étouffée
Please explain the difference
Posted on 3/2/18 at 9:29 pm to X123F45
My etouffee is old old school....the original version that appears in Acadiana in the middle of the 20th century. The origin story of crawfish etouffee has been recorded and reported pretty extensively....google and learn.
Posted on 3/2/18 at 9:58 pm to JudgeHolden
Wouldn’ call it a pro tip but I add a little lemon juice if the tails have a slight “fishey” taste.
Posted on 3/3/18 at 2:09 am to JudgeHolden
Unlike Otis, I never rinse crawfish tails. Too much flavor loss in my opinion. Mileage for others may differ.
Posted on 3/3/18 at 6:50 am to CoachChappy
A stew is a either a no roux or minimal dark roux, oil based, with all the same ingredients. The roux, or lack thereof, allows the depth of the crawfish to come through. Vegetables are heavily carmalized before simmering. The gravy will be very thin.
An étoufée will have a more blonde to light peanut butter colored butter based roux. The dish is more rich. It has a brightness to it because the vegetables are transluscent rather than caramelized.
For a bisque, stuffed heads and milk fat.
An étoufée will have a more blonde to light peanut butter colored butter based roux. The dish is more rich. It has a brightness to it because the vegetables are transluscent rather than caramelized.
For a bisque, stuffed heads and milk fat.
Posted on 3/3/18 at 8:00 am to Gris Gris
quote:
Unlike Otis, I never rinse crawfish tails. Too much flavor loss in my opinion. Mileage for others may differ.
GG! I rinse the empty bags, not the crawfish!!!
Posted on 3/3/18 at 12:12 pm to OTIS2
I was taught an etouffee is an onion gravy when ya add roux it aint etouffee no more its fricassee. or stew or gravy or what ya call it.
Posted on 3/3/18 at 1:13 pm to OTIS2
quote:
GG! I rinse the empty bags, not the crawfish!!!
It was late. I had a toothache and was on a pain drug. I couldn't read or comprehend as well as I thought, apparently. I remember thinking that was awfully strange for you!!! I agree on getting every little bit of juice from the bags.
Posted on 3/3/18 at 4:20 pm to Captain Ray
quote:
was taught an etouffee is an onion gravy when ya add roux it aint etouffee no more its fricassee. or stew or gravy or what ya call it.
That’s why I hate these threads. Who gives a frick what you call it?! There are 1M etouffee recipes going back forever, but people on here will get pissy with you saying “it ain’t Cajun”
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