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Message
re: My crawfish etouffee is good but not great. Help!
Posted on 8/17/09 at 2:48 pm to andouille
Posted on 8/17/09 at 2:48 pm to andouille
quote:
Etouffe is French for 'smothered', after you brown the vegetable (onion, celery, gr. pepper, gr onion, add your stock and let it smother. Add the tail & fat last.
+1 except that I use garlic as well.
NO rotel.
0
Posted on 8/17/09 at 3:15 pm to cubsgrace
quote:
What do y'all think about adding some seafood stock instead of water? I don't know if anybody does this but I'm thinking about trying it.
i add shrimp stock to mine if i have some and i would say that is the x factor
This post was edited on 8/17/09 at 7:24 pm
Posted on 8/17/09 at 7:22 pm to cubsgrace
quote:
I always use sweet yellow onions. Is there any reason to try a different type of onion?
I have used white, yellow, purple and vidalia onions and do not find a lick of difference between them after they are carmelized.
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