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Started By
Message
re: Etouffe cook off
Posted on 5/7/17 at 3:06 pm to Gris Gris
Posted on 5/7/17 at 3:06 pm to Gris Gris
Funny Gris. Here is my recipe. Note item #1 (with fat)
Crawfish Etouffee
1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell for 3 minutes until flour taste changes to blond roux taste. Do not brown roux.
Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook until ready.
Crawfish Etouffee
1 pound crawfish tails, with fat
8 tablespoons (1 stick) butter
1 medium - large onion, chopped
2 cloves garlic
2 tablespoons bell pepper, minced
1/2 stalk celery, minced
Green onion tops
Fresh parsley
2 teaspoons tomato paste
Cayenne pepper
Freshly ground black pepper
Salt
2 tablespoons flour
1 - 2 cups water
Melt butter in pot, add flour and stir like hell for 3 minutes until flour taste changes to blond roux taste. Do not brown roux.
Add onions, bell pepper, celery and garlic. Cook until tender, and keep stirring. Add crawfish fat, if possible, and cook down 10-15 minutes. Add tails and tomato paste, then add water. Cook down for 20 minutes or so, but be careful not to overdo it. Add salt and peppers to taste. Cook a little more, then add chopped green onion tops and parsley and cook until ready.
0
Posted on 5/7/17 at 3:22 pm to Honky Lips
Today at the crawfish festival in breaux bridge. Festival is first weekend of may, and cook off the Sunday every year. $25 entry fee, you get a parking pass, two arm bands and can bring whatever beer you want. You have to cook a minimum of 5 pds. Check in starts at 8 am, cooking starts at 9 am.. plates for judging due at 11:30
Posted on 5/7/17 at 9:31 pm to mouton
quote:
I'm still waiting to hear what kitchen bouquet adds to the dish.
Color, you fricking idiot.
Posted on 5/7/17 at 9:37 pm to The Levee
quote:
Color, you fricking idiot.
No. It adds a verification that the cook can't get the desired color the correct way.
Posted on 5/7/17 at 9:49 pm to Honky Lips
Buncha pros in here.
Posted on 5/8/17 at 9:44 am to The Levee
Why would you want to darken the color of an etouffe?
Posted on 5/8/17 at 9:49 am to The Levee
quote:
Some really close minded coonasses in this thread
You want us to be open minded about adding food coloring to our food? My foods not fake. Do you add red food coloring to spaghetti sauce?
Posted on 5/8/17 at 6:23 pm to Honky Lips
Plus it makes no sense to add food coloring to something like ettoufe. I can understand someone who is not the best cook adding it to jambalaya to get the desired color but adding it to ettoufe would give it an appearance not typical to the dish and do nothing for the flavor.
Posted on 5/8/17 at 7:10 pm to GusMcRae
quote:
etouffe should not have roux at all
I mean recipes from John Folse, John Besh, and Emeril all disagree but I'm sure you're quite the authoritarian on the rules of etoufee
Posted on 5/8/17 at 7:42 pm to LSUZombie
Ok. I'll spell it out again...he was in a competition. The way to win the competition is to make your etouffee stand out from the rest. You may be the most dense fricking moron I've ever encountered.
And you guys that said don't add roux to an etouffee....that's different. So cheers.
Mouton's dead grandmas etouffee would stand zero chance of winning any kind of competition, but at least he likes it.
And you guys that said don't add roux to an etouffee....that's different. So cheers.
Mouton's dead grandmas etouffee would stand zero chance of winning any kind of competition, but at least he likes it.
Posted on 5/8/17 at 7:45 pm to Honky Lips
quote:
u want us to be open minded about adding food coloring to our food? My foods not fake. Do you add red food coloring to spaghetti sauce?
A: did you read the thread?
B: if I were in a spaghetti competition I would want my sauce to be as red as a ripe fricking rose. So I would probably try to do something to get it that way. Like lemon.
Have a nice day.
Posted on 5/8/17 at 8:15 pm to The Levee
quote:
were in a spaghetti competition I would want my sauce to be as red as a ripe fricking rose
If you're u were in an ettoufe competition what color would you try to dye your dish? I'm just curious as to the color you are going for.
Posted on 5/8/17 at 8:19 pm to mouton
Dark.
Posted on 5/8/17 at 8:26 pm to The Levee
That's interesting being it's not the traditional color. If you incorporated greater flavor with your darkness I'd be gung ho but you are adding caramel to a dish to try and make it look like it shouldn't without adding anything to the flavor profile of the dish. I don't get it.
Posted on 5/8/17 at 8:36 pm to The Levee
quote:
Ok. I'll spell it out again...he was in a competition. The way to win the competition is to make your etouffee stand out from the rest. You may be the most dense fricking moron I've ever encountered. And you guys that said don't add roux to an etouffee....that's different. So cheers. Mouton's dead grandmas etouffee would stand zero chance of winning any kind of competition, but at least he likes it.
Why so mad? Cut your hand on a Cream of Mushroom soup can?
Posted on 5/8/17 at 8:40 pm to Martini
Look. I was just trying to help. He didn't win. Maybe next year.
Posted on 5/8/17 at 9:06 pm to The Levee
But I'll say this google image ettouffee and look at the various shades.
Posted on 5/8/17 at 10:01 pm to The Levee
1. You're answer to stand out at a competition is to dye it? Man, how did I miss out on this culinary genius
2. You're not capable of making a dark etoufee without dye?
3. Any judge worth his salt can look at the onions and meat in a dish and immediately see the dye, I mean kitchen buquet or whatever.
2. You're not capable of making a dark etoufee without dye?
3. Any judge worth his salt can look at the onions and meat in a dish and immediately see the dye, I mean kitchen buquet or whatever.
This post was edited on 5/8/17 at 10:03 pm
Posted on 5/9/17 at 6:14 am to The Levee
quote:
The Levee
You seem triggered.
Posted on 5/9/17 at 7:16 am to bdevill
I would like to see a picture of this dark étouffée
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