- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Crawfish Etouffee Tips
Posted on 3/2/18 at 6:11 pm to CrawfishKing
Posted on 3/2/18 at 6:11 pm to CrawfishKing
Is the purée for color? We did not traditionally use tomatoes in etouffee.
1
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
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News