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Crawfish/shrimp etouffee (roux or not)
Posted on 10/10/20 at 9:41 am
Posted on 10/10/20 at 9:41 am
What’s the boards opinions on making a roux vs just melting butter then cooking veggies
And for those who make a roux to start, oil or butter?
And for those who make a roux to start, oil or butter?
This post was edited on 10/10/20 at 9:43 am
Posted on 10/10/20 at 9:47 am to PenguinPubes
I use a roux with butter.


Posted on 10/10/20 at 10:00 am to BengalBen
quote:
I use a roux with butter.
Posted on 10/10/20 at 10:07 am to PenguinPubes
Always made a roux with etouffee
Posted on 10/10/20 at 10:15 am to patnuh
Is there certain recipes for oil vs butter rouxs? Or is it strictly preference
Posted on 10/10/20 at 10:19 am to PenguinPubes
Make a roux.....make a stew.
Posted on 10/10/20 at 10:27 am to PenguinPubes
Crawfish Etouffee
Need:
2 cups chopped onion
1 cup chopped bell pepper
1 cup celery
2 cloves garlic, minced
1 1/2 cup crawfish
1 1/4 stick butter
6 Tablespoons AP Flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Slap Ya Momma
1/4 teaspoon liquid crab boil
Chicken Stock
To Taste – cayenne pepper
Cooked rice
Chopped Green Onions
Sauté onion, bell pepper and celery in 1/2 stick of butter until tender. Add garlic and season with 1/4 teaspoon of liquid crab boil, salt, black pepper, and Slap Ya Momma. Cook until garlic is tender.
In a skillet melt 3/4 stick of butter and add 6 Tablespoons AP flour 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook to make a blonde roux. Add 1 cup (more or less) Chicken Stock to the blond roux to make a thick gravy. The gravy needs to be a little thicker than you want the finished etouffee.
Put the blond roux in the pan with veggie mixture. Stir well. Taste and adjust seasoning.
Add crawfish and cook until crawfish are done. If the etouffee is too thick add some chicken stock.
Season to taste with salt and cayenne pepper.
Serve over rice and garnish with chopped green onion
Need:
2 cups chopped onion
1 cup chopped bell pepper
1 cup celery
2 cloves garlic, minced
1 1/2 cup crawfish
1 1/4 stick butter
6 Tablespoons AP Flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Slap Ya Momma
1/4 teaspoon liquid crab boil
Chicken Stock
To Taste – cayenne pepper
Cooked rice
Chopped Green Onions
Sauté onion, bell pepper and celery in 1/2 stick of butter until tender. Add garlic and season with 1/4 teaspoon of liquid crab boil, salt, black pepper, and Slap Ya Momma. Cook until garlic is tender.
In a skillet melt 3/4 stick of butter and add 6 Tablespoons AP flour 1/2 teaspoon salt, 1/4 teaspoon black pepper and cook to make a blonde roux. Add 1 cup (more or less) Chicken Stock to the blond roux to make a thick gravy. The gravy needs to be a little thicker than you want the finished etouffee.
Put the blond roux in the pan with veggie mixture. Stir well. Taste and adjust seasoning.
Add crawfish and cook until crawfish are done. If the etouffee is too thick add some chicken stock.
Season to taste with salt and cayenne pepper.
Serve over rice and garnish with chopped green onion
This post was edited on 10/10/20 at 1:56 pm
Posted on 10/10/20 at 10:31 am to MeridianDog
Recipe says 4 tablespoons but directions say 6.
Edit: talking about the flour
Edit: talking about the flour
This post was edited on 10/10/20 at 10:32 am
Posted on 10/10/20 at 10:46 am to PenguinPubes
quote:
Is there certain recipes for oil vs butter rouxs? Or is it strictly preference
Usually if you're going with a dark roux you should use a high smoke point oil. If a lighter roux, butter. The milk solids in butter burn at a lower temp and are more susceptible to burn while cooking a dark roux for a long time or over high heat.
Posted on 10/10/20 at 4:36 pm to PenguinPubes
Blonde roux with butter
Posted on 10/10/20 at 7:25 pm to PenguinPubes
Definitely a roux. I like mine a little darker than blonde- closer to peanut butter.
Posted on 10/10/20 at 8:54 pm to PenguinPubes
quote:
just melting butter then cooking veggies
Ok I’ll be the guy. This is how I do it and I love my recipe. Melt 2 sticks of butter and then cook 4 cups of onions, 2 cups of celery, and one cup of bell pepper in that butter for about 12 minutes to start.
Posted on 10/10/20 at 9:19 pm to PenguinPubes
Absolutely. Blonde roux.
Posted on 10/10/20 at 11:12 pm to PenguinPubes
Blonde roux. The Cajun Ninja has a great recipe.
Posted on 10/10/20 at 11:40 pm to Will Cover
I agree his looks great, but would you consider that a roux?
Posted on 10/11/20 at 7:14 am to PenguinPubes
Butter roux and no tomatoes is the only acceptable etouffee
Posted on 10/11/20 at 8:05 pm to bigberg2000
quote:
I agree his looks great, but would you consider that a roux?
Yes, albeit somewhat different. I've made his recipe three times for different people. Everyone enjoyed it.
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