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re: What goes into your crawfish etouffee?
Posted on 5/1/19 at 7:53 pm to hungryone
Posted on 5/1/19 at 7:53 pm to hungryone
I do the traditional sauté onions, rotes, etc. and go that routel most often but sometimes go off the way my mom made it and I use this. It is thick and comparable to Piccadilly.
Don’t knock it until you try it. Years ago my wife brought a pack back from her mom. I pitched a fit and told her we didn’t make etoufee from a freggin pack a shite but, after testing it, had to eat my words.
Don’t knock it until you try it. Years ago my wife brought a pack back from her mom. I pitched a fit and told her we didn’t make etoufee from a freggin pack a shite but, after testing it, had to eat my words.
This post was edited on 5/1/19 at 8:08 pm
2
Posted on 5/1/19 at 7:56 pm to SUB
quote:That yellow stuff is not fat, it’s pancreas.
Dumb question but what is the tried and true most efficient way of extracting and saving crawfish fat? Open head up and dig out with finger? Use spoon?
Posted on 5/1/19 at 8:02 pm to Geauxtiga
Your packaged mix is mostly flour:
Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Onion, Dehydrated Bell Pepper, Dehydrated Celery, Paprika, Spices. CONTAINS WHEAT
Ingredients: Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Dried Onion, Dehydrated Bell Pepper, Dehydrated Celery, Paprika, Spices. CONTAINS WHEAT
Posted on 5/1/19 at 8:05 pm to hungryone
There is a lot of dehydrated spices and it’s tasty, for a change once and a while.
And I had posted the wrong one. The one I use is the one edited. The “base” not the “mix”.
And I had posted the wrong one. The one I use is the one edited. The “base” not the “mix”.
This post was edited on 5/1/19 at 8:10 pm
Posted on 5/2/19 at 12:49 am to Geauxtiga
Never cared for the Piccadilly version. It was thick.
Posted on 5/2/19 at 9:38 am to bdevill
quote:
Looks like crawfish tails floating in dirty dish water. ??
Can you show me a picture of etouffee you made?
Posted on 5/2/19 at 10:15 am to bdevill
quote:
bdevill
Posted on 5/2/19 at 10:26 am to Geauxtiga
quote:
That yellow stuff is not fat, it’s pancreas.
Most people here know this. I'm still going to call it fat, like mostly everyone else here because I don't give a shite.
This post was edited on 5/2/19 at 10:27 am
Posted on 5/2/19 at 10:27 am to Geauxtiga
Well that seems like a waste. Etouffee is easy as shite to make and most ingredients should already be at your house.
Posted on 5/2/19 at 10:50 am to hungryone
The key for mine is making a rich stock with leftover crawfish heads and shells from a boil.
From there its a shite load of butter, some flour, trinity and some fresh peeled tails and that's about it. Like to get my roux a light orange color before adding the trinity and then simmering that with the stock and then the tails for a couple minutes.
From there its a shite load of butter, some flour, trinity and some fresh peeled tails and that's about it. Like to get my roux a light orange color before adding the trinity and then simmering that with the stock and then the tails for a couple minutes.
This post was edited on 5/2/19 at 10:51 am
Posted on 5/2/19 at 11:08 am to BRgetthenet
quote:
Can you show me a picture of etouffee you made?
It wouldn't do you any good.. You still gonna call that greenish brown gunk, etouffee.
Posted on 5/2/19 at 12:25 pm to dnm3305
quote:
If you dont have tomato of some sort as the base, then it’s not an etoufee’.
Wrong! The only base in an etouffe is BUTTER. Sometimes I’ll add a little Beuer Blanc if I want a little sheen/thickener.
Posted on 5/2/19 at 12:31 pm to GusMcRae
Yea...that “red” statement is not correct.
Posted on 5/2/19 at 6:16 pm to Gris Gris
quote:Very true. In fact the main reason I use the pack is when I cook 4 or 5 pounds to package and freeze for my kids to take to their house to have quick meals. I’lldo 2 pounds the way most do (mentioned here) and 2 or 3 pounds with two packets then combine them in on big pot and mix. What this does is thin it out to the correct texture and still have plenty “gravy”.
Never cared for the Piccadilly version. It was thick.
Posted on 5/2/19 at 8:08 pm to bdevill
quote:
It wouldn't do you any good.. You still gonna call that greenish brown gunk, etouffee.
I’ll call it stew. Thanks for the help.
Posted on 5/3/19 at 7:25 am to hungryone
Traditional etouffee with butter roux and trinity, but I add a can of golden mushroom to it. It's yummy.
Posted on 5/3/19 at 7:37 am to TH03
quote:
The only way to actually do it right is to use an ice cream scoop.
I saw Emeril use a small ramekin to shape rice and put in center of a bowl. Works great. Guests are easily impressed.
Had to post this pic when I saw the tomatoes.
Posted on 5/3/19 at 7:58 am to BRgetthenet
quote:
I’ll call it stew. Thanks for the help.
If you let it thicken a little more and try cutting it with seafood stock, it'll be outstanding crawfish stew. Your crawfish cook time looks right on, too. They're exactly the right size. Drop a couple of crawfish boulettes in the bowl..
This post was edited on 5/3/19 at 8:05 am
Posted on 5/4/19 at 5:22 am to bdevill
Welp, I followed this recipe. I think that was the 4th time I’ve made etouffee in my life. I don’t buy tails, and we usually just eat the crawfish we boil. That was a sack of selects that I figured I’d boil and use the leftovers for exactly this dish. I followed it closely except for the part about cast iron.
Directions:
Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread.
-Donna Graffagnino
Anyway, is that a stew recipe or an etouffee? I honestly have no idea.
Directions:
Melt the butter in a heavy large skillet. Don't use cast iron. Saute chopped vegetables for 30 minutes on low heat, but don't brown.
Add flour to vegetables to make a paste; saute 5 minutes, but don't brown.
If you have shrimp or chicken stock use it, or you can make your own chicken broth by dissolving bouillon cubes in water. If all else fails use water and add to vegetable mixture, whisking to prevent lumps. Simmer on medium low for 45-50 minutes, stirring occasionally. Taste for flavor and add seasonings as needed. No matter how you like it; mild, medium or hot, just remember that you can always ADD more heat, but you can't take it out. The longer you simmer, the better it will get. If it begins to thicken add more stock/broth/water.
When ready to serve add crawfish tails to sauce and bring to a low boil. Simmer for 5-10 minutes. Add parsley, heat through and serve over white rice, garnish with sliced green onions if desired, and Leidenheimer's French bread.
-Donna Graffagnino
Anyway, is that a stew recipe or an etouffee? I honestly have no idea.
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