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Mosquito Supper Club - Crawfish Etouffee Recipe
Posted on 1/12/21 at 11:08 am
Posted on 1/12/21 at 11:08 am
I've really enjoyed this cookbook, so decided to stray from my normal crawfish etouffee recipe and try out this one.
Two issues I had with it. The celery remained crunchy even after I sauteed them in butter for 45 minutes. This recipe also lacked an actual roux. Chef Martin simply adds flour after you saute the vegetables, mixed it in with a whisk, then immediately adds stock.
I always figured a good crawfish etouffee has a light brown roux as the base, but maybe I'm wrong?
Two issues I had with it. The celery remained crunchy even after I sauteed them in butter for 45 minutes. This recipe also lacked an actual roux. Chef Martin simply adds flour after you saute the vegetables, mixed it in with a whisk, then immediately adds stock.
I always figured a good crawfish etouffee has a light brown roux as the base, but maybe I'm wrong?
7
Posted on 1/12/21 at 11:18 am to 1MileTiger
quote:
The celery remained crunchy even after I sauteed them in butter for 45 minutes
How big were the pieces of celery?
Posted on 1/12/21 at 11:48 am to 1MileTiger
to get a good color, I think you need to properly sauté the vegetables and brown the butter, cook the roux for a bit, then finally add the crawfish and simmer. Seems like it would be kind of pale if you didnt cook the roux
Posted on 1/12/21 at 11:49 am to jamiegla1
Celery pieces were cut small, same size as onion and bell pepper.
I did get a lot of browning from the butter. The final color was a bit more red, less dark brown, than I'm used to.
I did get a lot of browning from the butter. The final color was a bit more red, less dark brown, than I'm used to.
Posted on 1/12/21 at 12:04 pm to 1MileTiger
You don't have to use a roux for etouffee. I've seen lots of recipes that look awesome with no roux.
FWIW I use a blond roux but I'm not married to the recipe either.
FWIW I use a blond roux but I'm not married to the recipe either.
Posted on 1/12/21 at 12:12 pm to SUB
quote:
You don't have to use a roux for etouffee. I've seen lots of recipes that look awesome with no roux.
You gotta use good fresh crawfish with plenty of nice crawfish fat.
Posted on 1/12/21 at 12:16 pm to 1MileTiger
quote:
. Chef Martin simply adds flour after you saute the vegetables
John Folse recipe is the same. Sautee trinity in butter then add flour to cook for a bit. It's a light roux.
Posted on 1/12/21 at 12:27 pm to 1MileTiger
No roux for etouffee where I’m from (not too far from her Terrebonne roots). If you use a roux, it’s a crawfish stew. Etouffee is just basically lots of crawfish, with their fat, smothered with the trinity and seasonings. Not a thick, super saucy dish.
Posted on 1/12/21 at 1:07 pm to 1MileTiger
quote:
I always figured a good crawfish etouffee has a light brown roux as the base, but maybe I'm wrong?
Yes and no. A GOOD etouffee has a butter roux.
Posted on 1/12/21 at 1:11 pm to shawnlsu
quote:
A GOOD etouffee has a butter roux.
Posted on 1/12/21 at 1:17 pm to shawnlsu
quote:
A GOOD etouffee has a butter roux.
That's how I do mine...recipe stolen from here.
Posted on 1/12/21 at 1:34 pm to 1MileTiger
I haven't tried her etouffee recipe yet but I did make her shrimp boulettes a couple of weeks ago and they were outstanding. I want that cookbook.
Posted on 1/12/21 at 2:20 pm to GeauxTigers0107
Boulettes are one of my favorite seafood dishes. Make them with fresh brown shrimp from Lake Boudreaux and a side fresh white beans..... nothing better.
Posted on 1/12/21 at 2:29 pm to SUB
quote:
You don't have to use a roux for etouffee. I've seen lots of recipes that look awesome with no roux.
Always considered it a stew when a roux was used. My mom/grandma never used a roux before. Not saying they aren't good.
My FIL just gave me Mosquito Supper Club for my birthday and while I haven't tried any recipes from it yet, the book is beautiful.
This post was edited on 1/12/21 at 2:31 pm
Posted on 1/12/21 at 2:34 pm to Saskwatch
I think the butter should have a little “cook” time with the veggies. We enjoy the brown butter flavor. We mix the flour in after the veggies are cooked and the butter in light pecan color. Immediately add the liquid (stick and half and half ). We don’t cook the flour at all , just mix it in until combined.
Posted on 1/12/21 at 3:49 pm to 1MileTiger
quote:
This recipe also lacked an actual roux
Real Cajuns cook Etouffee with no roux
Posted on 1/12/21 at 9:43 pm to Saskwatch
You can peel the outside layer of strings from the celery stalk, using a vegetable peeler. It helps the celery break down in the cooking, leaving the flavor needed but not as much texture.
Posted on 1/12/21 at 10:36 pm to DamStrong
Appreciate all the advice and clarification. My mother grew up using cream of mushroom soup as the "roux" base. I had no issue with the flavor, texture, and color of the finished product from this cookbook. I'll probably ditch making the roux and just continue adding some flour after the veggies are sauteed.
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