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re: Need Advice - Best place for crawfish etouffe in BR?
Posted on 7/17/18 at 2:07 pm to TH03
Posted on 7/17/18 at 2:07 pm to TH03
quote:
Over blackened or fried fish is my favorite way to eat it.
I agree. It's kinda plain on it's own. And this was the little thin strips of catfish fried perfectly. And there was plenty.
0
Posted on 7/17/18 at 2:09 pm to PortHudsonPlaya
Posted on 7/17/18 at 2:10 pm to PortHudsonPlaya
quote:quote:How fat are you????
1 1/2 sticks of butter
What do you think etouffee is?
Posted on 7/17/18 at 2:11 pm to EST
Drive out to Day's in Watson. They sell it frozen in containers. It's probably the best I've had around BR.
Posted on 7/17/18 at 2:11 pm to EST
Your relatives sound like Yankee liberal tree fukers. Better take them to somewhere like Chili's on Siegen so they can get some culture.
Posted on 7/17/18 at 2:13 pm to Festus
In Louisiana, we cook for our kin folks to have a great sit down meal. 10x better if you cook for them.
To make a simple etouffe 100% easy, use Zatarain's Etouffe mix. Just when you start, melt your butter with a little extra and add some extra cut up season. Cook that down and throw a few crawfish in it to give a little taste. Then add their seasoning and do as they say. No more, no less. 30 Minutes, You will have an outstanding Etouffe. Same thing with shrimp or you can add some fish.
There is no way of beating this.
To make a simple etouffe 100% easy, use Zatarain's Etouffe mix. Just when you start, melt your butter with a little extra and add some extra cut up season. Cook that down and throw a few crawfish in it to give a little taste. Then add their seasoning and do as they say. No more, no less. 30 Minutes, You will have an outstanding Etouffe. Same thing with shrimp or you can add some fish.
There is no way of beating this.
Posted on 7/17/18 at 2:22 pm to fishfighter
All you have to do is melt a stick or so of butter, add flour, make a golden roux. I go a little darker, but that’s just me.
Add trinity and garlic. You can skip the bell peppers if you want, or go light so they don’t overpower anything.
Add seafood stock to thin it out. Add parsley and simmer for a bit.
Add crawfish and fat, allow them to reheat, and serve over rice or blackened/fried catfish.
Add trinity and garlic. You can skip the bell peppers if you want, or go light so they don’t overpower anything.
Add seafood stock to thin it out. Add parsley and simmer for a bit.
Add crawfish and fat, allow them to reheat, and serve over rice or blackened/fried catfish.
Posted on 7/17/18 at 2:23 pm to TH03
I might make an etouffee soon. Last crawfish boil we had I saved a few pounds of the carcass and made about a gallon of crawfish stock. Should come out really rich.
Posted on 7/17/18 at 4:33 pm to EST
The Chimes or Parrain's
Posted on 7/17/18 at 5:57 pm to EST
Chimes and Capital City Grill on Sherwood if still open
Posted on 7/18/18 at 8:45 am to lsupride87
quote:
If it is so easy, then how the hell do restaurants not have a decent one?
Because they make large batches.
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