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re: In short, what is difference between crawfish bisque and etouffee?
Posted on 12/27/13 at 2:51 pm to Gris Gris
Posted on 12/27/13 at 2:51 pm to Gris Gris
While I am an amateur chef at best, I'm sure their season-all can be easily substituted. I know my dad didn't use that when he made it and it came out damn good, just like at the restaurant.
1
Posted on 12/27/13 at 2:59 pm to Walter White
I doubt I would use a season all, but I'm curious about it. That and no stock. Theirs seems to have a lot of flavor, but they probably get a lot of fat.
Posted on 12/27/13 at 3:01 pm to Gris Gris
quote:
no crawfish stock
I've never made a crawfish stock.. We know where crawfish come from and I'd be afraid of a mud taste coming through.. I use the crawfish fat and chicken broth can be used instead of water..
Posted on 12/27/13 at 3:11 pm to Gris Gris
Posted on 12/27/13 at 3:42 pm to Kajungee
Crawfish bisque from Kevin's on the Diversion...
Posted on 12/27/13 at 3:47 pm to wickowick
Damn, I wish you hadn't done that.
Posted on 12/27/13 at 4:07 pm to wickowick
See, to me that looks like étouffée with stuffed crawfish shells
Posted on 12/27/13 at 4:35 pm to sonusfaber
our version of a bisque is a thick gumbo sort of. lot of roux
our etouffee doesn't have any roux.
our etouffee doesn't have any roux.
Posted on 12/27/13 at 4:39 pm to bdevill
quote:
We know where crawfish come from and I'd be afraid of a mud taste coming through..
If you clean them well and then strain through cheesecloth, it's fine. My issue is that I've tried to do with heads and claws from a boil, but even with a good rinsing, the stock is too peppery. I'm not boiling crawfish plain just to get a stock, though.
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