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Started By
Message
re: Crawfish Etouffee (w/pics)
Posted on 5/4/13 at 10:54 pm to RedMustang
Posted on 5/4/13 at 10:54 pm to RedMustang
Better than shrimp? I love shrimp, all kinds of ways.
But I LOVES me some crawfish.
But I LOVES me some crawfish.
1
Posted on 5/4/13 at 10:58 pm to RedMustang
Crawfish are different from shrimp. Both delicious. The texture is similar but shrimp overcook faster than crawfish in my experience. They have different flavors.
Posted on 5/4/13 at 11:16 pm to Gris Gris
Is it hard to get the meat out of them? Where is most of the meat located? How many of those critters would it take to feed one person for a meal?
Posted on 5/4/13 at 11:18 pm to RedMustang
Once you've got a system going, it's not hard. Three pounds is usually fine for a newbie. You can fill up on corn and potatoes. Five pound or more for an experienced peeler.
Posted on 5/4/13 at 11:31 pm to RedMustang
Not hard at all. Maybe a little awkward at first, but it's a repeated deal. As Darla said, once you get the method down, it's fast.
Posted on 5/4/13 at 11:34 pm to Darla Hood
Looks good!
Posted on 5/4/13 at 11:38 pm to Darla Hood
quote:
But I LOVES me some crawfish
I had planned earlier in the week to go by the vietnamese poboy place and purchase a few pounds of already boiled crawfish today and do Etouffee tonight, but it didn't work out the way I planned.
So much for planning.
Still time for you to drive up with your leftovers for us.
(ever hopeful)
This post was edited on 5/4/13 at 11:40 pm
Posted on 5/5/13 at 6:56 am to Darla Hood
Hey hey hey! I'll take it!
Posted on 5/5/13 at 7:45 am to Darla Hood
Looks heavenly 
Posted on 5/5/13 at 8:07 am to Darla Hood
Looks great!
Posted on 5/5/13 at 10:01 am to Darla Hood
Looks great, Darla
Posted on 5/5/13 at 10:15 am to RedMustang
Five pounds is usual for an adult. But when using them for a dish it is mostly bought pre-peeled tails that are used. The leftovers from a boil can be used at the whim of the cook.
ETA if you see frozen tails where you shop make sure they are not from China(look at the back of the package), it is usually in a package with a nice cajun name on the front.
ETA if you see frozen tails where you shop make sure they are not from China(look at the back of the package), it is usually in a package with a nice cajun name on the front.
This post was edited on 5/5/13 at 10:22 am
Posted on 5/5/13 at 10:25 am to CITWTT
Do those of you who make a roux for etouffee take it darker?
I've only ever done a blonde roux for etouffee and usually get the color from the fat. This time I was using peeled tails instead of crawfish leftover from the boil, so fat was limited. I can't seem to bring myself to add tomato paste or any tomato product.
I've only ever done a blonde roux for etouffee and usually get the color from the fat. This time I was using peeled tails instead of crawfish leftover from the boil, so fat was limited. I can't seem to bring myself to add tomato paste or any tomato product.
Posted on 5/5/13 at 10:46 am to Darla Hood
Blonde roux, no tomato...fat and seasonings will take care of the color.
Posted on 5/5/13 at 10:53 am to Darla Hood
Looks awesome, and I love the black Formica.
Posted on 5/5/13 at 11:18 am to Darla Hood
D-Hood 
, my fav FB milf
Your A2FAY looks delish, but mines betta.
Here it is.
1 pack of LA tails
Hello---Follow the easy directions
kick it up a notch by using 1 whole stick a butta
add 1 chopped unyawn ..but don't chop as fine as my Darla baby
yep..gotta have dis, share---(share, coonass talk meaning "hey sexy lady")
a couple of drops of dis stuff
some rice...yes i have a rice cooker that i can set and 4-get.
drink & cook---the finest licker known to man
The plate de résistance--Tonnez ami c'est ci bon oui...That's coonass talk and it means that my 2-fay is betta den dat fine arse D-Hood's 2-fay.
bonus pic
L to R: MeridianDog, MsDog
and Sylvester Croom, Jr. at Paw Paw's camper city.
, my fav FB milf Your A2FAY looks delish, but mines betta.
Here it is.
1 pack of LA tails
Hello
---Follow the easy directions kick it up a notch by using 1 whole stick a butta
add 1 chopped unyawn ..but don't chop as fine as my Darla baby
yep..gotta have dis, share---(share, coonass talk meaning "hey sexy lady")
a couple of drops of dis stuff
some rice...yes i have a rice cooker that i can set and 4-get.
drink & cook---the finest licker known to man
The plate de résistance
--Tonnez ami c'est ci bon oui...That's coonass talk and it means that my 2-fay is betta den dat fine arse D-Hood's 2-fay. bonus pic
L to R: MeridianDog, MsDog
and Sylvester Croom, Jr. at Paw Paw's camper city. Posted on 5/5/13 at 11:20 am to Degas
That's my cooktop. Since I don't have gas, I'm supposed to hide that, too! Damn.
Posted on 5/5/13 at 11:23 am to Skillet
Great post, Skillet! Your A 2 Fay looks perfect, cher bébé!
Posted on 5/5/13 at 11:40 am to Darla Hood
I like dark & blonde/peanut. Wife isnt crazy about my dark ettou roux.... I am tho. if making a really dark roux for ettouff I use a little tomato paste. Not much. Tbsp or 2. No tomato n lighter roux.
Here is the skillet pic from this weeks edition
Here is the skillet pic from this weeks edition
Posted on 5/5/13 at 12:47 pm to bossflossjr
Love the idea of a lobster base addition! Where did you find that? I have the better than bullion beef base but have never seen the lobster version.
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