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Crawfish/shrimp etouffee (roux or not)

Posted on 10/10/20 at 9:41 am
Posted by PenguinPubes
Frozen Tundra
Member since Jan 2018
10799 posts
Posted on 10/10/20 at 9:41 am
What’s the boards opinions on making a roux vs just melting butter then cooking veggies

And for those who make a roux to start, oil or butter?
This post was edited on 10/10/20 at 9:43 am
Posted by BengalBen
Midwest
Member since May 2008
2220 posts
Posted on 10/10/20 at 9:47 am to
I use a roux with butter.

Posted by patnuh
South LA
Member since Sep 2005
6701 posts
Posted on 10/10/20 at 10:00 am to
quote:

I use a roux with butter.
Posted by heatom2
At the plant, baw.
Member since Nov 2010
12810 posts
Posted on 10/10/20 at 10:07 am to
Always made a roux with etouffee
Posted by PenguinPubes
Frozen Tundra
Member since Jan 2018
10799 posts
Posted on 10/10/20 at 10:15 am to
Is there certain recipes for oil vs butter rouxs? Or is it strictly preference
Posted by LSU Tiger Bob
South
Member since Sep 2011
3001 posts
Posted on 10/10/20 at 10:19 am to
Make a roux.....make a stew.
Posted by MeridianDog
Home on the range
Member since Nov 2010
14158 posts
Posted on 10/10/20 at 10:27 am to
Crawfish Etouffee

Need:
2 cups chopped onion
1 cup chopped bell pepper
1 cup celery
2 cloves garlic, minced
1 1/2 cup crawfish
1 1/4 stick butter
6 Tablespoons AP Flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Slap Ya Momma
1/4 teaspoon liquid crab boil
Chicken Stock

To Taste – cayenne pepper
Cooked rice
Chopped Green Onions


Sauté onion, bell pepper and celery in 1/2 stick of butter until tender. Add garlic and season with 1/4 teaspoon of liquid crab boil, salt, black pepper, and Slap Ya Momma. Cook until garlic is tender.
In a skillet melt 3/4 stick of butter and add 6 Tablespoons AP flour 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook to make a blonde roux. Add 1 cup (more or less) Chicken Stock to the blond roux to make a thick gravy. The gravy needs to be a little thicker than you want the finished etouffee.
Put the blond roux in the pan with veggie mixture. Stir well. Taste and adjust seasoning.
Add crawfish and cook until crawfish are done. If the etouffee is too thick add some chicken stock.
Season to taste with salt and cayenne pepper.

Serve over rice and garnish with chopped green onion

This post was edited on 10/10/20 at 1:56 pm
Posted by BigB0882
Baton Rouge
Member since Nov 2014
5308 posts
Posted on 10/10/20 at 10:31 am to
Recipe says 4 tablespoons but directions say 6.

Edit: talking about the flour
This post was edited on 10/10/20 at 10:32 am
Posted by xXLSUXx
New Orleans, LA
Member since Oct 2010
10305 posts
Posted on 10/10/20 at 10:46 am to
quote:

Is there certain recipes for oil vs butter rouxs? Or is it strictly preference


Usually if you're going with a dark roux you should use a high smoke point oil. If a lighter roux, butter. The milk solids in butter burn at a lower temp and are more susceptible to burn while cooking a dark roux for a long time or over high heat.
Posted by MeridianDog
Home on the range
Member since Nov 2010
14158 posts
Posted on 10/10/20 at 10:54 am to
Sorry - FIFU
Posted by PenguinPubes
Frozen Tundra
Member since Jan 2018
10799 posts
Posted on 10/10/20 at 11:20 am to
Solid info, thanks
Posted by DaBeerz
Member since Sep 2004
16901 posts
Posted on 10/10/20 at 4:36 pm to
Blonde roux with butter
Posted by LSUGUMBO
Shreveport, LA
Member since Sep 2005
8490 posts
Posted on 10/10/20 at 7:25 pm to
Definitely a roux. I like mine a little darker than blonde- closer to peanut butter.
Posted by urinetrouble
Member since Oct 2007
20503 posts
Posted on 10/10/20 at 8:54 pm to
quote:

just melting butter then cooking veggies


Ok I’ll be the guy. This is how I do it and I love my recipe. Melt 2 sticks of butter and then cook 4 cups of onions, 2 cups of celery, and one cup of bell pepper in that butter for about 12 minutes to start.
Posted by SlickRick55
Member since May 2016
1877 posts
Posted on 10/10/20 at 9:19 pm to
Absolutely. Blonde roux.
Posted by Will Cover
St. Louis, MO
Member since Mar 2007
38511 posts
Posted on 10/10/20 at 11:12 pm to
Blonde roux. The Cajun Ninja has a great recipe.
Posted by bigberg2000
houston, from chalmette
Member since Sep 2005
70022 posts
Posted on 10/10/20 at 11:40 pm to
I agree his looks great, but would you consider that a roux?
Posted by LSUEnvy
Hou via Lake Chas
Member since May 2011
12087 posts
Posted on 10/10/20 at 11:51 pm to
Butter, roux
Posted by shawnlsu
Member since Nov 2011
23682 posts
Posted on 10/11/20 at 7:14 am to
Butter roux and no tomatoes is the only acceptable etouffee
Posted by Will Cover
St. Louis, MO
Member since Mar 2007
38511 posts
Posted on 10/11/20 at 8:05 pm to
quote:

I agree his looks great, but would you consider that a roux?


Yes, albeit somewhat different. I've made his recipe three times for different people. Everyone enjoyed it.

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