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Started By
Message
1
Posted on 4/30/19 at 4:54 pm to joeleblanc
quote:
Not like it used too. The tails you buy now have a smidgen if fat in them. Back in the day the fat came in a separate container
That's great. How much was in the container?
Posted on 4/30/19 at 5:00 pm to joeleblanc
quote:
Tomatoes in an etouffee? Lol. What next? Corn dogs too? Ice? Some people’s chilren. Smh
It’s not my fault youre ignorant.
Posted on 4/30/19 at 5:16 pm to SUB
It was the size that Jell-O shots come in or maybe a little bigger
Posted on 4/30/19 at 5:19 pm to joeleblanc
quote:
It was the size that Jell-O shots come in
Hmmmm. I've had some frozen tails that had plenty enough fat to fill up a jello shot container. Maybe it just depends on the brand?
Posted on 4/30/19 at 5:25 pm to hungryone
Hungryone. What was the old lady's name in Breaux Bridge that owned the boarding house that kinda started this dish?? It want come to me.
Posted on 4/30/19 at 5:25 pm to dnm3305
quote:
If you dont have tomato of some sort as the base, then it’s not an etoufee’. Everything else is spot on but tomato is absolutely a part of the base.
Maybe in New Orleans. I don't know how popular tomato farming was back in the day in breaux bridge.
Posted on 4/30/19 at 5:28 pm to LSU Tiger Bob
Mrs Breaux? Guidry? Dupuis?
Posted on 4/30/19 at 5:30 pm to joeleblanc
Look at this bag.
Are you saying there isn't a jello shot cup of crawfish fat in there?
Are you saying there isn't a jello shot cup of crawfish fat in there?
Posted on 4/30/19 at 5:31 pm to SUB
Yeah I've always had a good amount of fat when I buy frozen.
Posted on 4/30/19 at 5:32 pm to SUB
I have no idea. It’s watered down
Posted on 4/30/19 at 5:39 pm to SUB
Best thing to do is if you have boiled crawfish leftover, peel them and collect the fat. Couple of weeks ago I had about 5 lbs. leftover. Got about maybe 2 tbsp. of fat. It was delicious
Posted on 4/30/19 at 5:50 pm to joeleblanc
quote:
Ignorant but can spell
Nothing was misspelled in that post chief. Im from right smack dab in the middle of cajun country, south of I-10 and between Jennings and Lafayette. I know alot of people around here that will make an etoufee’ with cream of mushroom soup and call it done, which sucks because it seems like the art of our food is slowly dying. Ive grown up eating it like that in some places and honestly dont mind it, but if we’re getting down to how it is actually supposed to be made authentically, then yes, there is an element of tomato in the base. The first thing to do is make seafood stock, which almost no one does, and it’s always better if you use shrimp heads/bodies as the base of that stock. In a separate enamel coated cast iron dutch oven, a blonde/slightly brown roux should be made using butter and flour. Trinity of yellow onion (2 parts), celery(1), bell (1) should be diced and added after the roux its starting to turn brown close to the color of peanut butter. This will help to cool the roux slightly and prevent it from darkening anymore. Veggies should take less than 10 mins to cook until tender, then minced garlic and yes, tomato of some sort is added whether it be 1/2 cup of sauce or one roma diced or both and again cooked for another 10 mins or so. Then seafood stock is added along with a bay leaf, cayenne, ground black pepper and salt and cooked an additional 10 mins until it condenses into a velvety consistency that coats and sticks to the back of a spoon. Too many people make it thin, it should lay on top of the rice and ooze its way through to the bottom of the plate and not just sink straight to the bottom like soup or a traditional grease gravy like sticky chicken. Etouffee’ should be closer to the consistency of fricasse’ than rice and gravy. If shrimp etoufee (superior to crawfish IMHO) is being made then add shrimp and turn the heat off and cover for 15 mins. If crawfish, add all fat and tails and cook another 5-10 mins then turn off.
Posted on 4/30/19 at 11:17 pm to dnm3305
I think most here agree with you. Some are against tomatoes but many are indifferent.
I agree with you on the cream of mushroom soup crap. It’s ok but a very inferior dish to the real deal.
I agree with you on the cream of mushroom soup crap. It’s ok but a very inferior dish to the real deal.
Posted on 5/1/19 at 6:43 am to dnm3305
quote:
dnm3305
This is how we do it.
quote:
1/2 cup of sauce or one roma diced or both
just a small bit of tomato for sweetness and color..
This post was edited on 5/1/19 at 6:45 am
Posted on 5/1/19 at 6:50 am to dnm3305
I like it thin, no roux, just the way it was originally popularized. Made a batch last night and it was delicious. No roux, no seafood stock, about 1tsp of tomato paste, browned with the onions, just for color. If you bother to cook down the veg, the sauce will cling to rice just fine.
It is not common to use a separately made seafood stock, and if you survey dozens of recipes in LA community cookbooks (a source of how people cook in home kitchens, esp ones from mid 80s and earlier, before food TV was pervasive), you will often find small amounts of tomato paste. The oldest recipes are the thinnest, with the least amount of water. I dont care for the gross, cornstarch slurry thickened versions.
The recipe cited directly above is a great example of a “cheffy” version with additional steps never really taken by a traditional home cook.
Aline Champagne is the purported originator of the dish, according to some. Here’s an article with one version of the origin story: LINK
Canned soup: it’s popular to hate on it as an ingredient, but think of what the canned cream soup provides: a big hit of modified food starch, an excellent thickener. MFS, aka Instant Sure Jel, is an ingredient beloved by molecular gastronomists and contemporary chefs who play with texture and form. So if the ultra practical Cajun and Creole home cooks use canned soup, it’s supposed to be bad/trashy but if a pretentious culinary school grad uses modified food starch to achieve a particular texture, it’s good? Whatevs. I don’t see canned soup as any erosion of my food culture, ditto for jarred roux. It’s more important to me that people make these dishes as routine, regular meals (even with shortcuts) rather than relegating them to “project” cooking or special event food. Too, a hallmark of cajun food is the additive, inclusive nature of a living practice, as opposed to a fixed, prescribed cuisine. If it changes, it’s still alive. When people begin to slavishly follow fixed recipes, it’s no longer a living improvisational folkway.
TL;dr, thin etouffe is the OG, Aline Champagne popularized the dish, and canned soup is fine, if you like it.
It is not common to use a separately made seafood stock, and if you survey dozens of recipes in LA community cookbooks (a source of how people cook in home kitchens, esp ones from mid 80s and earlier, before food TV was pervasive), you will often find small amounts of tomato paste. The oldest recipes are the thinnest, with the least amount of water. I dont care for the gross, cornstarch slurry thickened versions.
The recipe cited directly above is a great example of a “cheffy” version with additional steps never really taken by a traditional home cook.
Aline Champagne is the purported originator of the dish, according to some. Here’s an article with one version of the origin story: LINK
Canned soup: it’s popular to hate on it as an ingredient, but think of what the canned cream soup provides: a big hit of modified food starch, an excellent thickener. MFS, aka Instant Sure Jel, is an ingredient beloved by molecular gastronomists and contemporary chefs who play with texture and form. So if the ultra practical Cajun and Creole home cooks use canned soup, it’s supposed to be bad/trashy but if a pretentious culinary school grad uses modified food starch to achieve a particular texture, it’s good? Whatevs. I don’t see canned soup as any erosion of my food culture, ditto for jarred roux. It’s more important to me that people make these dishes as routine, regular meals (even with shortcuts) rather than relegating them to “project” cooking or special event food. Too, a hallmark of cajun food is the additive, inclusive nature of a living practice, as opposed to a fixed, prescribed cuisine. If it changes, it’s still alive. When people begin to slavishly follow fixed recipes, it’s no longer a living improvisational folkway.
TL;dr, thin etouffe is the OG, Aline Champagne popularized the dish, and canned soup is fine, if you like it.
This post was edited on 5/1/19 at 7:07 am
Posted on 5/1/19 at 6:53 am to hungryone
Butter
A small amount of flour
Onions
Garlic
A little bell pepper
Crawfish, fat, water rinse from the bag
Green onions
Parsley
Salt,red and black pepper
More butter
A small amount of flour
Onions
Garlic
A little bell pepper
Crawfish, fat, water rinse from the bag
Green onions
Parsley
Salt,red and black pepper
More butter
Posted on 5/1/19 at 7:49 am to hungryone
quote:
It is not common to use a separately made seafood stock
Chicken broth, seafood stock, water.. whichever you prefer.. It's really not worth splitting hairs or pontificating over.
This post was edited on 5/1/19 at 8:02 am
Posted on 5/1/19 at 11:33 am to hungryone
This is funny. There are no less than 30 posts in this thread all claiming to be the best/only recipes for smothered crayfish tails.
Tomatoes, no tomatoes. Roux, no roux. Blonde roux/brown roux. Bay leaf, no bay leaf. Thyme, no thyme. Condensed MSG soup, no condensed MSG soup.
The best part is all the commentary about using the crayfish fat, although it's the tomalley or liver that is the original ingredient being interpreted as "fat".
If only I could have been a fly on the wall the first time someone made this dish or any of the other cajun (or is it creole) staples.
Tomatoes, no tomatoes. Roux, no roux. Blonde roux/brown roux. Bay leaf, no bay leaf. Thyme, no thyme. Condensed MSG soup, no condensed MSG soup.
The best part is all the commentary about using the crayfish fat, although it's the tomalley or liver that is the original ingredient being interpreted as "fat".
If only I could have been a fly on the wall the first time someone made this dish or any of the other cajun (or is it creole) staples.
This post was edited on 5/1/19 at 11:35 am
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