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Started By
Message
re: Give us your best Crawfish Étouffée Recipe & Where You're From...
Posted on 8/16/15 at 5:13 pm to ksayetiger
Posted on 8/16/15 at 5:13 pm to ksayetiger
I grew up with my dad cooking John Folse's:
INGREDIENTS:
2 pounds cleaned crawfish tails
1/4 pound butter
1 cup onion, chopped
1/2 cup celery, chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup tomatoes, diced
2 tbsps garlic, diced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Gold Pepper Sauce
2 cups white rice, steamed
METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.
LINK
When I made it, I thought it was strange not to make the roux first, rather, adding the flour after the veggies, but I do love this recipe.
INGREDIENTS:
2 pounds cleaned crawfish tails
1/4 pound butter
1 cup onion, chopped
1/2 cup celery, chopped
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
½ cup tomatoes, diced
2 tbsps garlic, diced
2 bay leaves
1/2 cup tomato sauce
1 cup flour
2 quarts crawfish stock or water
1 ounce sherry
1 cup green onions, chopped
½ cup parsley, chopped
salt and cayenne pepper to taste
Louisiana Gold Pepper Sauce
2 cups white rice, steamed
METHOD:
In a 2-gallon stock pot, melt butter over medium-high heat. Add onion, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté until vegetables are wilted, approximately 3-5 minutes. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until sauce consistency is achieved. Continue adding more stock as necessary to retain consistency. Bring to a rolling boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add sherry, green onions and parsley and cook an additional 5 minutes. Season to taste using salt and cayenne pepper. Serve over steamed white rice using a few dashes of Louisiana Gold Pepper Sauce.
LINK
When I made it, I thought it was strange not to make the roux first, rather, adding the flour after the veggies, but I do love this recipe.
Posted on 8/16/15 at 5:23 pm to TIGERFANZZ
Anybody that posts a recipe with tomato can f off
Posted on 8/16/15 at 6:57 pm to Cosmo
Start with stick of butter with cut up onions, bell pepper and garlic. Some like celery.
Once onions begin to wilt, add crawfish tails- preferably extra tails saved up from the last crawfish boil. If not, add teaspoon of zatarains or LA crab boil seasoning.
Throw in some water and a tablespoon of Kary's or Savoie's roux. Let it cook down and thicken a little bit. I like to add a can of tomato sauce. Some think that's blasphemous but screw you. It's not a gumbo.
Serve over rice.
Ville Platte originally
Once onions begin to wilt, add crawfish tails- preferably extra tails saved up from the last crawfish boil. If not, add teaspoon of zatarains or LA crab boil seasoning.
Throw in some water and a tablespoon of Kary's or Savoie's roux. Let it cook down and thicken a little bit. I like to add a can of tomato sauce. Some think that's blasphemous but screw you. It's not a gumbo.
Serve over rice.
Ville Platte originally
Posted on 8/16/15 at 7:52 pm to Griffmanjoe
To me any recipe that calls for Tomatoes is not etouffee.. At least that’s what my grandma taught me many years ago.
But she also told me you have to have the crawfish fat.
I am not a fan of using stock from shells after a crawfish boil
After many years trying different etouffee recipes I always come back to grandma's recipe.
Heres Grandmas recipe..
From Opelousas
Etouffee:
1 -1/2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 15 minutes. Add the seasoned crawfish tails and cook for 15 minutes over a medium/low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat, cover and let rest for 5 minutes to soak up the seasoning.
Serve over rice with a green salad and French bread.
Enjoy
But she also told me you have to have the crawfish fat.
I am not a fan of using stock from shells after a crawfish boil
After many years trying different etouffee recipes I always come back to grandma's recipe.
Heres Grandmas recipe..
From Opelousas
Etouffee:
1 -1/2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch
Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 15 minutes. Add the seasoned crawfish tails and cook for 15 minutes over a medium/low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat, cover and let rest for 5 minutes to soak up the seasoning.
Serve over rice with a green salad and French bread.
Enjoy
Posted on 8/17/15 at 9:24 am to TIGERFANZZ
A lot of these recipes call for crawfish fat. If you only have frozen crawfish then you don't have any fat.
What is a good substitute for crawfish fat???
What is a good substitute for crawfish fat???
Posted on 8/17/15 at 9:49 am to TIGERFANZZ
My favorite and it's super easy....I pack of LA Fish Fry etouffee mix (idk care that it is a mix cuz it's very good), 1 stick of butter (which is more than what is called for), 1 onion, 2 tiny drops of crab boil, salt & pepper with a little added Tony's and several dashes of Tobassco...Use 1 lb pack of LA crawfish only...Saute the onion 1st then follow the directions on the pack, use real rice, and this etouffee is as good as any.
I'm from BR
I'm from BR
Posted on 8/17/15 at 12:18 pm to Griffmanjoe
quote:
add crawfish tails- preferably extra tails saved up from the last crawfish boil.
quote:
Let it cook down and thicken a little bit.
Your tails are going to be way overcooked if you do this. Add them at the end and only let them cook a few minutes (basically just need to heat them up if already cooked) and they will be much juicier.
Posted on 8/17/15 at 3:31 pm to SUB
Anyone know of any good sites or places that will ship me frozen crawfish tails to NYC? I know CajunGrocer.com but never used them.
Posted on 8/17/15 at 5:23 pm to bbrou33
I know some folks who have been pleased with this outfit.
LINK
Notice there is free shipping for orders over $100, so you might want to make this worth your while and order some other things. Get some Lasyone's mini meat pies and serve them for a party.
LINK
Notice there is free shipping for orders over $100, so you might want to make this worth your while and order some other things. Get some Lasyone's mini meat pies and serve them for a party.
This post was edited on 8/17/15 at 5:47 pm
Posted on 8/18/15 at 11:46 am to bbrou33
quote:
by bbrou33 Anyone know of any good sites or places that will ship me frozen crawfish tails to NYC? I know CajunGrocer.com but never used them.
I was serious when i said i would bring you some next month.
Posted on 8/18/15 at 12:24 pm to rutiger
quote:
I was serious when i said i would bring you some next month.
Then let's make it happen.
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