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Benny Hill Part Deux: 2 day old leftover crawfish Etouffee
Posted on 3/31/19 at 9:19 pm
Posted on 3/31/19 at 9:19 pm
So we had a bunch of the Crawfish from the boil left over. We shelled them that night and stuck them in a zip lock and stuck them in the fridge. Since the crawfish brought Auburn luck last game we decided to take the leftovers and make Etouffee for today's game. I used the googles to look up recipes and there were some pretty complicated recipes out there. Some with clam juice and weird crap like that. Even tomatoes were out of the question. I figured I had the holy trinity and butter and flour and crawfish there can't be too much more to it than that. Finally found one that was pretty much as simple as making a roux.
Used the peanut butter jar to gauge the roux color. Going for a blond more than a brown roux I was hungry and company was coming over and I didn't have 30 minutes to make a brown.
Add in the holy trinity. After that it cooked for a bit until the onions turned translucent. Added in garlic and some spices. Some chicken stock and tabasco.
Since we had company and were eating off our finest Chinette I made it a little thicker than I otherwise would have if we were eating off our finest unbreakable Corelle dishes from Target. I'm no etouffee expert but I thought it tasted pretty good.
Used the peanut butter jar to gauge the roux color. Going for a blond more than a brown roux I was hungry and company was coming over and I didn't have 30 minutes to make a brown.
Add in the holy trinity. After that it cooked for a bit until the onions turned translucent. Added in garlic and some spices. Some chicken stock and tabasco.
Since we had company and were eating off our finest Chinette I made it a little thicker than I otherwise would have if we were eating off our finest unbreakable Corelle dishes from Target. I'm no etouffee expert but I thought it tasted pretty good.
6
Posted on 3/31/19 at 9:24 pm to DeoreDX
I would smash 3-4 plates of that. Well done 
Posted on 3/31/19 at 9:34 pm to DeoreDX
Looks great brother, next time save some of the heads & tails and make your stock. Freeze what you don’t use for future stocks.
Posted on 3/31/19 at 9:38 pm to Got Blaze
quote:
next time save some of the heads & tails and make your stock
So take my once cooked crawfish and save the heads I pulled off to make stock?
Posted on 3/31/19 at 9:38 pm to DeoreDX
Something tells me you’re very familiar with Louisiana cuisine, and you’re just a good story teller.
Posted on 3/31/19 at 9:41 pm to DeoreDX
Damn that looks good...
Posted on 4/1/19 at 6:37 am to Mouth
quote:
Something tells me you’re very familiar with Louisiana cuisine, and you’re just a good story teller.
I've eaten it but I'm no expert other than having it 2-3 times at a restaurant in my life.
We can't break the tradition we will have to have the came company over again for the Final 4 game and serve Crawfish again in some type of Creol dish. Next stop Gumbo.
Posted on 4/1/19 at 6:41 am to DeoreDX
oh and I don't know if this is Cajun/Creol Heresy to say this but I would take this etouffee over plain boiled crawfish any day of the week. Flavors were amazing. Would it have benefited from a darker brown roux?
Posted on 4/1/19 at 7:33 am to DeoreDX
quote:
oh and I don't know if this is Cajun/Creol Heresy to say this but I would take this etouffee over plain boiled crawfish any day of the week.
Nah, not heresy. One of the best parts about hosting a crawfish boil is cooking with the leftovers.
Posted on 4/1/19 at 7:37 am to Mouth
quote:
Something tells me you’re very familiar with Louisiana cuisine, and you’re just a good story teller.
I was thinking either this or he's just naturally a damn good cook.
Posted on 4/1/19 at 7:42 am to Mouth
quote:
Something tells me you’re very familiar with Louisiana cuisine
There's nothing particularly hard about Louisiana food, especially etouffee. It's just that a lot of people add needless bullshite to it and complicate it.
Simple is better in a lot of cases and OP did it perfectly.
Posted on 4/1/19 at 7:51 am to DeoreDX
quote:For an etouffee....no. But definitely a dark brown roux for a gumbo.
Would it have benefited from a darker brown roux?
Posted on 4/1/19 at 8:08 am to DeoreDX
quote:
So take my once cooked crawfish and save the heads I pulled off to make stock?
Ed Zachary!!! I do this when I have a boil and want some crawfish stock for later use to make etouffee, bisque or other seafood based dishes.
Just know that the stock made will be saltier than usual and when making your dish later on using it, don't add any salt until you taste it.
Posted on 4/1/19 at 10:07 am to DeoreDX
quote:
So take my once cooked crawfish and save the heads I pulled off to make stock?
I usually fill up a pot with heads toward the end of a crawfish boil, then fill the pot up with water. Boil for an hour. Save and freeze the liquid. Use that as a stock for etouffee or seafood gumbo. It's a game changer.
And this is important
quote:
Just know that the stock made will be saltier than usual and when making your dish later on using it, don't add any salt until you taste it.
I often times don't even need to add seasoning.
This post was edited on 4/1/19 at 10:09 am
Posted on 4/1/19 at 10:40 am to DeoreDX
looks great...sprinkle some diced green onion over the top and you could sell that plate for $14 as most restaurants do. Well done.
Posted on 4/1/19 at 10:44 am to DeoreDX
quote:You're supposed to use the peanut butter.
Used the peanut butter jar to gauge the roux color.
Posted on 4/1/19 at 11:16 am to DeoreDX
quote:
So take my once cooked crawfish and save the heads I pulled off to make stock?
yep, make a traditional stock by adding bay leaves, celery, black pepper corn, lemon, parsely, etc...... any shellfish will do. Strain stock when done and save in plastic containers and freeze ... Liquid Gold !!!
Makes perfect flavored stock for corn & crab bisque, shrimp stew, etoufee, crawfish bisque, seafood gumbo 
Posted on 4/1/19 at 12:48 pm to AlxTgr
quote:
You're supposed to use the peanut butter.
Next batch I'll try your peanut butter roux method and report back with my findings.
Posted on 4/1/19 at 1:10 pm to TH03
quote:Yep. Louisiana food doesnt really require an expert level at all to cook. Just follow the simple directions
There's nothing particularly hard about Louisiana food, especially etouffee. It's just that a lot of people add needless bullshite to it and complicate it.
Now, bisque takes some fine tuning and patience
Posted on 4/1/19 at 1:25 pm to Got Blaze
Are you picky about which heads to select for a stock?
Asking to see if you found variation between sucked heads and unsucked heads. I usually pull only heads that are not crushed because I have some nasty arse friends and I know where their mouths have been, and I’m pretty sure it is filthier than where the crawfish have been.
Asking to see if you found variation between sucked heads and unsucked heads. I usually pull only heads that are not crushed because I have some nasty arse friends and I know where their mouths have been, and I’m pretty sure it is filthier than where the crawfish have been.
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