- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
Questions on my etouffee
Posted on 4/12/20 at 2:29 pm
Posted on 4/12/20 at 2:29 pm
Making crawfish etouffe today.
Should I use some red boat fish sauce
Should I use immersion blender to smooth out the veg and the roux before letting cook down and thicken if I want a smoother finished product?
Should I use some red boat fish sauce
Should I use immersion blender to smooth out the veg and the roux before letting cook down and thicken if I want a smoother finished product?
6
Posted on 4/12/20 at 2:41 pm to Droverr
quote:
Should I use some red boat fish sauce
Yes but don't overdo it
quote:
Should I use immersion blender to smooth out the veg and the roux before letting cook down and thicken if I want a smoother finished product?
But why? If you cooked your veg down enough you shouldn't have any bite/crunch to it
Posted on 4/12/20 at 5:28 pm to Droverr
quote:
Should I use some red boat fish sauce
No
quote:
Should I use immersion blender to smooth out the veg and the roux before letting cook down and thicken if I want a smoother finished product?
No
Posted on 4/13/20 at 5:44 am to Droverr
It’s your dish, but I wouldn’t do either.
Posted on 4/13/20 at 7:16 am to Droverr
quote:
Should I use some red boat fish sauce
Question for Red Boat fans:
I bought my first bottle and it tasted like rotten fish brine. Is this the flavor profile people are looking for? Or did I get a bad bottle?
To the OP, no to both.
Posted on 4/13/20 at 7:18 am to Droverr
i like to keep my etouffee simple. butter, onions, bell peppers, and cream of mushroom.
that's all i use. but, some like to doctor it a lot more.
to each their own.
that's all i use. but, some like to doctor it a lot more.
to each their own.
Posted on 4/13/20 at 7:48 am to tigerdup07
My recipe is simple.
One stick of butter and one onion per pound of crawfish. Cook onions for about 30 minutes then add 1/2 bell pepper per pound of crawfish. Cool for another 30 minutes. Add a tablespoon of flour and Paul prudhommes seafood seasoning, cook for 5 minutes then add tails and a little water. Simmer one hour. Finish with green onion.
One stick of butter and one onion per pound of crawfish. Cook onions for about 30 minutes then add 1/2 bell pepper per pound of crawfish. Cool for another 30 minutes. Add a tablespoon of flour and Paul prudhommes seafood seasoning, cook for 5 minutes then add tails and a little water. Simmer one hour. Finish with green onion.
Posted on 4/13/20 at 8:10 am to tigerdup07
quote:
cream of mushroom
Posted on 4/13/20 at 8:22 am to tigerdup07
quote:
etouffee
quote:
cream of mushroom
Gross. But if you and your peeps like it, have at it.
Posted on 4/13/20 at 8:39 am to Willie Stroker
quote:
rotten fish brine
That’s basically what it is. It’s not meant to be eaten alone
Posted on 4/13/20 at 8:46 am to MNCscripper
quote:
cream of mushroom
i just put one spoonful. i don't like roux in my etouffee. roux is for stew.
Posted on 4/13/20 at 8:52 am to tigerdup07
quote:
roux is for stew
You shouldn’t be putting any color on the roux, just cook long enough to get the raw flour flavor out
Posted on 4/13/20 at 9:22 am to Droverr
No to both.
If you want more seafood flavor, use a seafood stock or make your own if you can by boiling down some shrimp / crawfish heads. It sounds like that may be too much work for you...so look for a cheat...I don't think fish sauce is the answer. I've tried the seafood bouillon cubes and they weren't that great. If you can find it, try the better than bouillon lobster base or some other type of lobster stock.
Etoufee is supposed to have some texture. If you want to make a bisque, the immersion blender would make more sense.
If you want more seafood flavor, use a seafood stock or make your own if you can by boiling down some shrimp / crawfish heads. It sounds like that may be too much work for you...so look for a cheat...I don't think fish sauce is the answer. I've tried the seafood bouillon cubes and they weren't that great. If you can find it, try the better than bouillon lobster base or some other type of lobster stock.
Etoufee is supposed to have some texture. If you want to make a bisque, the immersion blender would make more sense.
This post was edited on 4/13/20 at 9:25 am
Posted on 4/13/20 at 9:39 am to SUB
Fish sauce shouldn't be used to acheive a seafood flavor. It's just to add some umami flavor. If you taste the fishiness you added too much (except in a few Asian dishes)
Posted on 4/13/20 at 8:35 pm to tigerdup07
quote:
i just put one spoonful. i don't like roux in my etouffee. roux is for stew.
It should be a blond, butter roux. Not a dark, oil roux
1/4 cup butter, 1/4 cup flour per pound of meat.
Cook on med low for 5 minutes stirring constantly.
Add onion, bell pepper and celery. Cook down
Add garlic, cook until aromatic.
Add WARM stock until desired consistency
Add tails
Season to taste
Eat
And it should not be red/orange from the use of any tomato products, only the crawfish fat
This post was edited on 4/13/20 at 8:46 pm
Posted on 4/13/20 at 8:44 pm to shawnlsu
Yep. I mount some more butter into the sauce once I add the tails.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News