re: What does the FDB think of this etouffe recipe?

that thread is pathetic

The recipe simply isn't etouffee. I have no idea how it tastes or what texture the crawfish would be like having sat in a sauce for 6-7 hours, but that sounds like way too much time for even parboiled crawfish and I don't know how the crawfish flavor isn't buried by the soup, but maybe it's not.

A simple etouffee is easy and takes little time. I think Gee's is in the recipe thread or book. Mine is like his or it may be his.

ok this recipe is from my great grandmother which was given to her by Mrs. Patin from Breaux Bridge (they were neighbors). She is the first person ever credited with putting ettouffee on a menu at her restaurant. Obviously it has been modified over time bc we no longer have tubs of crawfish fat but the its still basically the same at the core.

1lb peeled tails
1 stick of butter
1 white onion
1 tblspoon of flour
Salt Pepper Cayenne
1 bushell of green onions
1 squirt of Ketchup (for coloring)

Melt butter in a black iron/magnalite
Place chopped onion in the pot and sautee on low.
Once the onions have turned completely clear and seperated from the butter (usually takes 20 minutes) put the tblspoon of flour in.
Stir continuously on low until you get a nice copper roux.
Drain the juice from the bag of tails and cook down for a bit.
Add one cup of water and one squirt of ketchup and simmer for about 15-20 minutes.
Add tails cook for 10 minutes
Add Green onion tops
Season with salt pepper and cayenne.
Add water or thicken with flour if needed.

Its Beer:30, so yall have a great weekend and I will just leave this here.


After many years trying different etouffee recipes I always come back to grandma's recipe.

The problem with making a really good etouffee today is that it would take hours to make it and would be nearly impossible outside of the state of Louisiana.
The problem being the need for Crawfish "Fat"
20 years ago when you bought a pound of crawfish tails, you could ask the market for some crawfish fat, which would come in a separate container (the fat can go rancid quickly causing the tails to spoil, so the fat was packaged separately back in the day). Crawfish Fat can no long be sold over the counter for this reason.
So the only true way to get it today is buy live crawfish, scald the crawfish, peel the tails, save the fat and proceed with the recipe.
The fat is the orange stuff just inside the head of the crawfish "this is where the flavor is people"
A lot of work yes..

The solution ....
Buy a few pounds of boiled crawfish along with the tails for your etouffee.
As you eat the boiled crawfish as an appetizer save that fat for your etouffee.

Heres Grandma recipe..

Etouffee:
1 -1/2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 or 2 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 15 minutes. Add the seasoned crawfish tails and cook for 15 minutes over a medium/low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat, cover and let rest for 5 minutes to soak up the seasoning.

Serve over rice with a green salad and French bread.

Enjoy

quote:

---

As you eat the boiled crawfish as an appetizer save that fat for your etouffee.

---

I really have a lot of trouble doing this because

quote:

---

The fat is the orange stuff just inside the head of the crawfish "this is where the flavor is people"

---

Yeah, that was me.