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Posted on 2/21/11 at 5:30 pm to Tigertown in ATL
quote:Screw all the responsibilities... c'mon back!
leaving LA was one of my worst moves.
Posted on 2/21/11 at 5:32 pm to Count Chocula
quote:
c'mon back!
As often as I can my friend. As often as I can.
2 weeks from tomorrow in fact!
Posted on 2/21/11 at 5:40 pm to Tigertown in ATL
quote:Where's home?
As often as I can my friend. As often as I can.
2 weeks from tomorrow in fact
Posted on 2/21/11 at 5:43 pm to Count Chocula
quote:
Where's home?
You mean where in LA did I live?
BR. One year high school and then LSU.
In Atlanta now for years.
Posted on 2/21/11 at 5:54 pm to GEAUXSCHOONER
Blonde roux w butter. I think an etouffe should be rich.
If you're doing crawfish...making your own crawfish stock is a must.
If you're doing crawfish...making your own crawfish stock is a must.
Posted on 2/21/11 at 5:57 pm to GEAUXSCHOONER
Love Chef Paul's recipe...butter roux.
Posted on 2/21/11 at 10:42 pm to BayouBlitz
quote:
making your own crawfish stock is a must
Makes a world of difference, I just rarely have the time.
In the end, make your etouffee how you like it. As long as its good it doesn't matter how you make it, everyone will eat it no matter which side you fall.
Posted on 2/22/11 at 6:03 am to tetu
Like you, my mother never used a roux in her crawfish etouffee. Only butter, onions and then corn starch to thicken at the end along with some green onion tops. I want to taste the crawfish and that's the way I always make it.
Posted on 2/22/11 at 6:06 am to TigerSpy
quote:
it cannot be an etouffee' without one.
I use a butter roux.
Posted on 2/22/11 at 7:51 am to GEAUXSCHOONER
My family is from jeanerrette / new Iberia and we never used a Roux. Butter onions crawfish and the fat only. This was my favorite dish as a child and now I am allergic to crawfish. 
Posted on 2/22/11 at 8:37 am to tetu
quote:
Mother is full cajun and never put roux near her etouffee. Neither did her mother, grandmother, aunts.....
Both sides for me. I suppose, technically, it's a creole, but no roux from the Tate Cove, Ville Platte or Washington crew.
Posted on 2/22/11 at 10:02 am to madamsquirrel
quote:
This was my favorite dish as a child and now I am allergic to crawfish
My Condolences
Posted on 2/22/11 at 1:15 pm to KaplanTiger
quote:
I want to taste the crawfish and that's the way I always make it.
So crawfish stock and crawfish tails and you can't taste the crawfish because of the heavy flavor that flour brings?
If you're that set on maximizing the crawfish flavor, why are you using butter? I'd recommend a bland vegetble oil or margarine.
Posted on 2/22/11 at 1:27 pm to GEAUXSCHOONER
ive never heard of etouffee not having a roux
Posted on 2/22/11 at 1:49 pm to BayouBlitz
quote:
If you're that set on maximizing the crawfish flavor, why are you using butter? I'd recommend a bland vegetble oil or margarine.
My St. Landry Parish Grandma (god rest her soul)
would argue for days about etouffee.
No roux as stated earlier, also she insisted No butter - Oleo was the only way to go.
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