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re: Crawfish/shrimp etouffee (roux or not)
Posted on 10/11/20 at 9:51 pm to Will Cover
Posted on 10/11/20 at 9:51 pm to Will Cover
Seems blonde roux is the consensus. What about those of us living outside of LA? Are the frozen crawfish tails we find in the supermarket, often from France, going to do the job? What do y'all use when they're out of season?
2
Posted on 10/11/20 at 11:34 pm to BengalBen
I
A little darker then i like to cook an ettouffee roux.
A little darker then i like to cook an ettouffee roux.
Posted on 10/11/20 at 11:38 pm to mmmmmbeeer
Just stay away from Chinese product. They taste like ditch water - maybe human waste sewage.
Posted on 10/12/20 at 7:06 am to mmmmmbeeer
You should be able to order frozen LA crawfish tails online. Of course, you’ll pay a premium but in my opinion, it is worth it.
This post was edited on 10/12/20 at 7:07 am
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