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re: Etouffe cook off
Posted on 5/6/17 at 1:05 am to The Levee
Posted on 5/6/17 at 1:05 am to The Levee
Well said. One of the best lessons I received from my friend that's a Jambalaya champion is that you are cooking for the judges' tastes, not your own. Sounds simple, but it's human nature to cook something the way you like it, and that is often (usually) not the best way to win.
1
Posted on 5/6/17 at 1:17 am to Icansee4miles
Who is in your profile pic? Asking for a friend
Posted on 5/6/17 at 6:44 am to CornDog4Life
i am probably about to be bared from the FB but.... I like to use unsalted butter - I doubt it helps but to me it seems that the flavor of the shrimp or crawfish comes though better.
Best of luck!
Best of luck!
Posted on 5/6/17 at 6:53 am to KillTheGophers
Actually a LOT of cooks uses unsalted butter.
Posted on 5/6/17 at 10:10 am to The Levee
I'm still waiting to hear what kitchen bouquet adds to the dish.
Posted on 5/6/17 at 11:03 am to DonChowder
etouffe should not have roux at all
Posted on 5/6/17 at 11:18 am to CornDog4Life
If you go the 'no roux' route, and don't use the cream of x soup, both of which are crutches for people who don't know how to make a real etouffe, there are other ways to thicken, if you feel the need to do so...
Sometimes I'll add a slurry of corn starch and hot water near the end, and it will thicken it up nicely. It also gives it that "chinese buffet" shiny sheen to the dish, except it tastes good.
Etouffe doesn't need to be anything more than butter, the trinity, garlic, salt, pepper, and cayenne. Cook down the veggies in butter, season, add crawfish just long enough to warm through. Dump over hot rice, and garnish with green onion tops and or parsley.
Sometimes I'll add a slurry of corn starch and hot water near the end, and it will thicken it up nicely. It also gives it that "chinese buffet" shiny sheen to the dish, except it tastes good.
Etouffe doesn't need to be anything more than butter, the trinity, garlic, salt, pepper, and cayenne. Cook down the veggies in butter, season, add crawfish just long enough to warm through. Dump over hot rice, and garnish with green onion tops and or parsley.
Posted on 5/6/17 at 1:53 pm to GusMcRae
Unsalted Butter allows you to control the salt level.
I use the following for Etouffe:
Unsalted Butter
Flour
The Trinity
Fresh Garlic
Lobster Base
Bay leaves
Tomato Puree
Sugar
Small amount zatrains liquid
Good La Crawfish
salt
pepper
Basil
Green Onions
Parsley
I use the following for Etouffe:
Unsalted Butter
Flour
The Trinity
Fresh Garlic
Lobster Base
Bay leaves
Tomato Puree
Sugar
Small amount zatrains liquid
Good La Crawfish
salt
pepper
Basil
Green Onions
Parsley
Posted on 5/6/17 at 2:11 pm to CrawfishKing
Above sounds like a good recipe. I don't usually use tomatoes and I normally make a peanut butter color roux but a traditional etoufe has neither. Doesn't mean that it isn't delicious. Now soup gloops and kitchen bouquet......
Posted on 5/6/17 at 2:12 pm to KillTheGophers
Not from me, I only buy unsalted butter. Unsalted butter still has salt in it.
Posted on 5/6/17 at 2:14 pm to CHEDBALLZ
All I buy as well.
Posted on 5/6/17 at 2:30 pm to bdevill
quote:
t a little tomato paste
Tomato paste doesn't belong in etouffee
Posted on 5/6/17 at 4:03 pm to yellowfin
Agreed. Doesn't mean it can't be tasty though.
Posted on 5/6/17 at 6:34 pm to mouton
I have seen everything mentioned that does't belong in an etouffee, but not one mention of what does...
Crawfish Fat
Crawfish Fat
Posted on 5/6/17 at 10:47 pm to GusMcRae
Thanks this is usually how I cook it, but everyone always tells me they use one of the creams.my etouffe always comes out pretty decent without though
Posted on 5/6/17 at 10:49 pm to Kajungee
I have some crawfish purée to replace my fat since I didn't peel the crawfish myself
Posted on 5/6/17 at 10:57 pm to CornDog4Life
Fine. Don't leave any goodness in your bags, either. Rinse then with a few tablespoons of water. 
Posted on 5/7/17 at 2:36 pm to CornDog4Life
LINK
Had a lot of compliments and said ours was the favorite, guess the judges didn't care for it. Buddies with the ppl that won, actually didn't care for theirs as much, they were from bb also. They use a local recipe that wins fairly often... I didn't use any creams of anything, just butter, onion, crawfish purée, and a lot of extra crawfish fat. I thought it came out pretty decent, guess judges weee looking for something else. 1st place were from breaux bridge, 2nd was from Texas, and third place was from Oklahoma. But Texas weee breaux bridge transplants and third have been cooking in it for 10 plus years
Had a lot of compliments and said ours was the favorite, guess the judges didn't care for it. Buddies with the ppl that won, actually didn't care for theirs as much, they were from bb also. They use a local recipe that wins fairly often... I didn't use any creams of anything, just butter, onion, crawfish purée, and a lot of extra crawfish fat. I thought it came out pretty decent, guess judges weee looking for something else. 1st place were from breaux bridge, 2nd was from Texas, and third place was from Oklahoma. But Texas weee breaux bridge transplants and third have been cooking in it for 10 plus years
This post was edited on 5/7/17 at 2:41 pm
Posted on 5/7/17 at 2:43 pm to Kajungee
quote:
I have seen everything mentioned that does't belong in an etouffee, but not one mention of what does...
Crawfish Fat
I gave him YOUR recipe which calls for the fat!
Posted on 5/7/17 at 2:49 pm to CornDog4Life
When/where is this cook-off?
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