Crawfish Etouffee Question?

Nope never have. Directly from bag into pot.

no. i keep all that fat in tact

Wife told me that last night. Haven't looked to see if it's Louisiana tails though so IDK.

I've seen the Ninja's etouffee video but never cooked it specifically. But I'm sure it works fine. I do mine pretty much the same way...sweat down the veggies in a couple of sticks of butter for a long long time, push them aside and tilt the pan to make a small butter roux.

I like to add about a 1/4 cap or less of crab boil to my tails (2 packs) when I put them in. It's not enough to where you taste crab boil but enough to give it a tiny punch to the flavor profile.


eta: I never rinse the tails. I want all that goodness incorporated into the dish.

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Question, do you rinse frozen crawfish tails or not?

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Like other have said----NO. Are they crawfish you boiled and peeled or ones from the store?

If ones from the store they are likely pretty bland right out the bag and I like to defrost them, put them in a bowl and lightly dust them with some seafood boil seasoning. Mix them up well to distribute the seasoning and let them sit for a few hours to absorb some of it.

Why would you rinse them? Think about it. They come in a package with fat/juice. If you rinse them, you will rinse off all the fat/juice. So what possible reason would make you think you need to rinse them?

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i keep all that fat in tact

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hepatopancreas

Do not rinse as you will lose the fat

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plan on using Cajun Ninja recipe

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Excellent choice. I love cooking (and eating) his etouffee.