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Started By
Message
Thickening Crawfish Etoufee for Arepas
Posted on 4/22/26 at 8:25 am
Posted on 4/22/26 at 8:25 am
Does anyone have a formula for how much to increase the roux ratio to thicken up etoufee for the purposes of stuffing arepas? Increase by 1/4, 1/3, 1/2? Or am i looking at it the wrong way, and need to decrease by some %?
I have a Venezuelan to handle the arepa component, so that part is under control... Just trying to avoid some trial and error.
I have a Venezuelan to handle the arepa component, so that part is under control... Just trying to avoid some trial and error.
11
Posted on 4/22/26 at 9:17 am to 45acp
Maybe add cornstarch to thicken?
Posted on 4/22/26 at 9:26 am to 45acp
Do you roux the same, add less liquid and incorporate corn starch or masa flour to thicken
Posted on 4/22/26 at 9:33 am to 45acp
Just bake some flower (oven roux) and then when the etoufee is done, just add it to thicken to the consistency you want.
This post was edited on 4/22/26 at 10:59 am
Posted on 4/22/26 at 10:31 am to 45acp
Just add more roux? Or, incorporate some rice into it before adding to the arepas.
Posted on 4/22/26 at 12:53 pm to 45acp
quote:
add cornstarch to thicken
Posted on 4/22/26 at 1:55 pm to 45acp
are you taking orders?
This post was edited on 4/22/26 at 1:56 pm
Posted on 4/22/26 at 1:55 pm to 45acp
I would add Velveeta cheese to thicken it.
Posted on 4/22/26 at 2:20 pm to 45acp
From a Venezuelan, stick to the basics
Reina pepiada
Carne mechada
Jamón y queso
Huevos
Reina pepiada
Carne mechada
Jamón y queso
Huevos
Posted on 4/22/26 at 3:59 pm to 45acp
Thanks for the responses y'all. Will start with adding less liquid, and if necessary add add'l thickening agent. 
Posted on 4/23/26 at 7:29 am to 45acp
You'll have to cook out the taste of the corn starch or flour, so I would make sure the base is as thick as you wanted it before adding the crawfish.
I thought you had the etouffee' already cooked, that's why I said add cheese.
That said, I wouldn't add corn starch to etouffee, I'd increase the flour to make a thicker blonde roux on the front end.
Adding a little tomato paste or 1 Rotel tomato out of the can will also thicken the sauce..
I thought you had the etouffee' already cooked, that's why I said add cheese.
That said, I wouldn't add corn starch to etouffee, I'd increase the flour to make a thicker blonde roux on the front end.
Adding a little tomato paste or 1 Rotel tomato out of the can will also thicken the sauce..
This post was edited on 4/23/26 at 7:41 am
Posted on 5/11/26 at 8:21 am to bdevill
All, thanks again for your feedback, the arepas were a huge success.
Using Cajun Ninja's quantities as a starting point, I added another quarter stick of butter, increased the flour from 1/3 to 1/2 cup, and decreased the water added from 2 cups to 3/4 cup.
It yielded a thicker consistency, and used a slotted spoon to plate into the arepas.
Using Cajun Ninja's quantities as a starting point, I added another quarter stick of butter, increased the flour from 1/3 to 1/2 cup, and decreased the water added from 2 cups to 3/4 cup.
It yielded a thicker consistency, and used a slotted spoon to plate into the arepas.
Posted on 5/11/26 at 8:53 am to 45acp
Not even one picture?
Posted on 5/11/26 at 9:54 am to 45acp
Powdered roux dies the trick. Add as needed after it’s done.
Posted on 5/11/26 at 4:56 pm to jpainter6174
Sorry guys I had 16 people in my house, I wasn’t sure whether to wind my arse or scratch my watch when it was all going down.
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