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Message
Good Etouffee Recipe (Roux)
Posted on 6/30/11 at 6:00 pm
Posted on 6/30/11 at 6:00 pm
I have crawfish stock and crawfish tails and would like to make a good roux based etouffee. I did a search and didn't find much.
Any recipe recommendations? Advantages of using a butter roux vs oil roux?
P.S. How do you make a butter roux?
Any recipe recommendations? Advantages of using a butter roux vs oil roux?
P.S. How do you make a butter roux?
This post was edited on 6/30/11 at 6:04 pm
7
Posted on 6/30/11 at 6:01 pm to SUB
quote:
How do you make a butter roux?
Melt butter, whisk in flower. Stir unti on medium heat until you get to about a pecan shell color. Search for the Plantation Cookbook recipe.
Posted on 6/30/11 at 6:04 pm to SUB
Doesn't a roux essentially turn it into a stew?
Posted on 6/30/11 at 6:05 pm to SUB
For etouffee I mix them. Black iron pot, melt a pat of butter, the volume of a ping pong ball and an equal volume of oil.
Make roux just like for gumbo. Low heat, keep stirring. But I don't go to dark brown like gumbo. More like dark tan. The smoking point of butter does not become an issue since you're not using high heat. Adds flavor.
Make roux just like for gumbo. Low heat, keep stirring. But I don't go to dark brown like gumbo. More like dark tan. The smoking point of butter does not become an issue since you're not using high heat. Adds flavor.
Posted on 6/30/11 at 6:19 pm to glassman
quote:
Search for the Plantation Cookbook recipe.
Posted on 6/30/11 at 7:08 pm to SUB
Blond roux with butter and four. Don't brown it. Let the crawfish fat give it color.
Posted on 6/30/11 at 7:48 pm to SUB
I know I'll get crucified for this...
I add in some tomato paste when I put in the crawfish tails. It adds some sweetness, acidity and makes it a beautful orangish color.
Melt a stick of butter and stir in flour til you get a thick roux. Cook til it's light brown and the flour has lost it's raw flavor.
Add onions (I like to use the white part of green onions) and get them started sauteing. A few mins later, add finely chopped jalepeno, bell pepper and celery. If you have crawfish 'fat' add it now as well.
Stir constantly over med heat. Add garlic. Stir a bit longer. Add stock. Bring to a strong simmer and let simmer for a while. 30 mins at least for me. Add a few good pinches of salt and pepper.
Add in your tails and tomato past. Stir well to mix everything. Keep on strong simmer til the tails are cooked. Final taste for seasoning and spice.
(For the record, I do not use tomatoes in gumbo.)
I add in some tomato paste when I put in the crawfish tails. It adds some sweetness, acidity and makes it a beautful orangish color.
Melt a stick of butter and stir in flour til you get a thick roux. Cook til it's light brown and the flour has lost it's raw flavor.
Add onions (I like to use the white part of green onions) and get them started sauteing. A few mins later, add finely chopped jalepeno, bell pepper and celery. If you have crawfish 'fat' add it now as well.
Stir constantly over med heat. Add garlic. Stir a bit longer. Add stock. Bring to a strong simmer and let simmer for a while. 30 mins at least for me. Add a few good pinches of salt and pepper.
Add in your tails and tomato past. Stir well to mix everything. Keep on strong simmer til the tails are cooked. Final taste for seasoning and spice.
(For the record, I do not use tomatoes in gumbo.)
Posted on 6/30/11 at 8:10 pm to BayouBlitz
Oh, and garnish with green onions, chopped in little circles.
Posted on 6/30/11 at 8:20 pm to SUB
I use a half butter, half oil (any type) for all of my roux and make enough for about 4 dishes at a time. Keep the leftover in the fridge so I don't have to make a new roux every time I cook. It keeps a long time in the fridge.
If the crawfish stock was made with boiled crawfish shells boiled in crawfish boil, I'd throw it away. It is garbage and will ruin anything you use it in. Crawfish boil seasoning is only good for boiling shellfish.
If the crawfish stock was made with boiled crawfish shells boiled in crawfish boil, I'd throw it away. It is garbage and will ruin anything you use it in. Crawfish boil seasoning is only good for boiling shellfish.
Posted on 6/30/11 at 8:26 pm to Tbobby
quote:
I add in some tomato paste when I put in the crawfish tails. It adds some sweetness, acidity and makes it a beautful orangish color.
There isn't a great cook anywhere that doesn't have a tube of tomato paste in the fridge.I use it almost daily.
Posted on 7/1/11 at 10:19 am to Tbobby
quote:
If the crawfish stock was made with boiled crawfish shells boiled in crawfish boil, I'd throw it away. It is garbage and will ruin anything you use it in. Crawfish boil seasoning is only good for boiling shellfish.
???
Really? I've made gumbo with stock from boiled crawfish shells and it has been some of the best gumbo that I've had. I've never heard anyone say this before.
Besides, There are only traces of the crawfish boil seasoning on the shells right?
ETA - I think we are talking about two different things. To make my crawfish stock, I boil down the (previously boiled) crawfish heads in plain water, not crawfish boil seasoned water.
This post was edited on 7/1/11 at 10:42 am
Posted on 7/1/11 at 12:26 pm to SUB
I'm with you. I've made some awesome etouffee with stock from boiled heads/shells. The boil has some great seasonings.
Posted on 7/1/11 at 1:23 pm to BayouBlitz
This is how i do mine.
1 stick of butter to 1 White Onion to 1 pound of crawfish tails to 1 tablespoon of flour.
Cook onions in butter until onions turn clear/ opaque. Cook on low. Usually takes about 30 minutes.
Once onions are cooked add flour. Cook on low and stir constantly until your desired blond roux is obtained.
Strain crawfish juice from the packages and cook down slowy for about 15-20 minutes.
Add a couple squirts of ketchup....this sweetens it and adds a good color and cook down until dissolved
Add your crawfish stock and cook down until desired thickness is obtained
Salt, pepper and add green onions at the end. If you have 4 lbs of crawfish then multiply by four. If you do not have any prepackaged tails i would pick up a few just to get the orange juice they are packaged in.
Take your time with it and dont rush the cooking down of the onions and roux. After adding you stock it might taste bland but as it cooks down it will richen back up.
Enjoy
1 stick of butter to 1 White Onion to 1 pound of crawfish tails to 1 tablespoon of flour.
Cook onions in butter until onions turn clear/ opaque. Cook on low. Usually takes about 30 minutes.
Once onions are cooked add flour. Cook on low and stir constantly until your desired blond roux is obtained.
Strain crawfish juice from the packages and cook down slowy for about 15-20 minutes.
Add a couple squirts of ketchup....this sweetens it and adds a good color and cook down until dissolved
Add your crawfish stock and cook down until desired thickness is obtained
Salt, pepper and add green onions at the end. If you have 4 lbs of crawfish then multiply by four. If you do not have any prepackaged tails i would pick up a few just to get the orange juice they are packaged in.
Take your time with it and dont rush the cooking down of the onions and roux. After adding you stock it might taste bland but as it cooks down it will richen back up.
Enjoy
This post was edited on 7/1/11 at 1:26 pm
Posted on 7/3/11 at 1:36 pm to GCHunter
Anyone know how much flour per 1 stick of butter?
Posted on 7/3/11 at 1:50 pm to SUB
quote:
Anyone know how much flour per 1 stick of butter?
I never measure. I just add til I get the consistency I want. Try a heaping teaspoon, then another if it's still real 'fluid'. Keep going til you get a more solid, blonde roux. Then get your onions in quick.
Posted on 7/3/11 at 2:49 pm to BayouBlitz
quote:
I know I'll get crucified for this...
I add in some tomato paste when I put in the crawfish tails. It adds some sweetness, acidity and makes it a beautful orangish color
Posted on 7/3/11 at 6:03 pm to BayouBlitz
quote:
Anyone know how much flour per 1 stick of butter?
quote:
Try a heaping teaspoon,
Ratio a bit off?
Posted on 7/3/11 at 6:08 pm to BayouBlitz
I mostly used BayouBlitz recipe, but added more roux (probably because I made a big batch). I used crawfish stock, which added to the flavor perfectly, so I didn't season it at all. I also used tomato paste, mainly for the color, because I didn't have crawfish fat. This is what I did, and honestly, it's some of the best etouffee that I've had.
3 yellow onions (chopped)
Celery (chopped)
1-2 bell peppers (chopped)
6 cloves garlic (chopped)
Crawfish Stock (or Chicken Stock)
1.5 cups flour (or eyeball it)
2 sticks of butter.
1 can tomato paste (if desired)
Melt butter and stir in flour til you get a thick roux. Cook til it's light brown and the flour has lost it's raw flavor.
Add onions and garlic to roux and cook until translucent. A few mins later, add bell pepper and celery. If you have crawfish 'fat' add it now as well.
Stir constantly over med heat. Add stock. Bring to a strong simmer and let simmer for at least 30 mins. Add seasoning to taste (if needed)
If you didn't have crawfish fat, you can add the tomato paste to give the mix a nice orange color. It won't affect the flavor much but it does compliment the ingredients well. If adding tomato paste, be sure to simmer for another 15 minutes or more to dissolve it all. Add in your tails and cook for five minutes. Final taste for seasoning and spice.
P.S. Thank you all for the helpful responses.
3 yellow onions (chopped)
Celery (chopped)
1-2 bell peppers (chopped)
6 cloves garlic (chopped)
Crawfish Stock (or Chicken Stock)
1.5 cups flour (or eyeball it)
2 sticks of butter.
1 can tomato paste (if desired)
Melt butter and stir in flour til you get a thick roux. Cook til it's light brown and the flour has lost it's raw flavor.
Add onions and garlic to roux and cook until translucent. A few mins later, add bell pepper and celery. If you have crawfish 'fat' add it now as well.
Stir constantly over med heat. Add stock. Bring to a strong simmer and let simmer for at least 30 mins. Add seasoning to taste (if needed)
If you didn't have crawfish fat, you can add the tomato paste to give the mix a nice orange color. It won't affect the flavor much but it does compliment the ingredients well. If adding tomato paste, be sure to simmer for another 15 minutes or more to dissolve it all. Add in your tails and cook for five minutes. Final taste for seasoning and spice.
P.S. Thank you all for the helpful responses.
This post was edited on 7/3/11 at 6:09 pm
Posted on 7/3/11 at 11:05 pm to SUB
Don't normally post here.
Crawfish Étouffée
1 pound (frozen) crawfish tails that have been thawed (put sealed bag under cool running water).
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 heavy boiler over medium heat, Do not burn butter, we are looking for melted, not nutty brown.
Add flour and stir like hell. Do not burn the flower. Take it to medium brown (color of a paper grocery sack). THIS SHOULD NOT BE A DARK ROUX.
- Add onions, bell pepper, celery and garlic. Cook until veggies are tender, and keep stirring.
- Add tails and tomato paste, then add water. Cook down for 20 minutes or so on medium (toward) low heat, but be careful not to overdo it.
- Add salt and peppers to taste. Be certain to taste before seasoning, because your tails may be spicy when they come out of the bag. I personally use the very smallest amount of red cayenne pepper I can, because it gets hot quickly and I like capsaicinoids as much as the next guy, but the intent is to enjoy this dish, not burn a hold through your gut. This dish is creole, not Cajun. It was not originally intended to be a hot hot dish. Those who like to sweat can add Tabasco or "LA Gold" hot sauce (very good stuff) at the table.
- Cook a little more, then add chopped green onion tops and parsley and simmer till ready.
Crawfish Étouffée
1 pound (frozen) crawfish tails that have been thawed (put sealed bag under cool running water).
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 heavy boiler over medium heat, Do not burn butter, we are looking for melted, not nutty brown.
Add flour and stir like hell. Do not burn the flower. Take it to medium brown (color of a paper grocery sack). THIS SHOULD NOT BE A DARK ROUX.
- Add onions, bell pepper, celery and garlic. Cook until veggies are tender, and keep stirring.
- Add tails and tomato paste, then add water. Cook down for 20 minutes or so on medium (toward) low heat, but be careful not to overdo it.
- Add salt and peppers to taste. Be certain to taste before seasoning, because your tails may be spicy when they come out of the bag. I personally use the very smallest amount of red cayenne pepper I can, because it gets hot quickly and I like capsaicinoids as much as the next guy, but the intent is to enjoy this dish, not burn a hold through your gut. This dish is creole, not Cajun. It was not originally intended to be a hot hot dish. Those who like to sweat can add Tabasco or "LA Gold" hot sauce (very good stuff) at the table.
- Cook a little more, then add chopped green onion tops and parsley and simmer till ready.
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