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Started By
Message
Jambalaya or Etouffee? Which is least difficult to make
Posted on 5/26/19 at 7:05 pm
Posted on 5/26/19 at 7:05 pm
Long story short I have gotten into trapping crawfish here in my part of west-central South Carolina and I just can’t get enough to do a true boil. However there are alternatives to that via Gumbo, Jambalaya, and Etouffee.
I love all three of those but I like Jambalaya and Etouffee the best. So between those two which would be less difficult to make? It would be for between 10-15 people.
I love all three of those but I like Jambalaya and Etouffee the best. So between those two which would be less difficult to make? It would be for between 10-15 people.
11
Posted on 5/26/19 at 7:09 pm to TiptonInSC
Posted on 5/26/19 at 7:21 pm to TiptonInSC
For me an etouffee is easier than jambalaya because I just struggle to make the rice pop and I gave up on par boiled rice a long time ago.
But I’m guessing you are trying to decide on a crawfish jambalaya? Not sure how that might come out.
But I’m guessing you are trying to decide on a crawfish jambalaya? Not sure how that might come out.
Posted on 5/26/19 at 7:23 pm to the paradigm
i use a similar recipe that i developed except instead of vegetable oil i cook cut bacon first, remove bacon bits and use that oil to cook the sausage. then i sear the pork (or chicken or whatever). then i remove all teh solids and use that bacon-sausage grease to cook down the trinity (i don't just do onions), then add stock and meat to deglaze and then after a few minutes of simmering (so everything gets to know each other) i add the rice and cover
bacon fat > vegetable oil and trinity > just onions
bacon fat > vegetable oil and trinity > just onions
Posted on 5/26/19 at 7:29 pm to TiptonInSC
Etouffee is easier. But you do realize you’ve got to boil them first anyway to peel them? And you will need about 5-6 lbs of crawfish to yield just one pound of tail meat.
Posted on 5/26/19 at 7:45 pm to TiptonInSC
Etoufee is easier to make but not for For 10-15 people.
Posted on 5/27/19 at 12:02 am to hungryone
quote:
Etouffee is easier. But you do realize you’ve got to boil them first anyway to peel them? And you will need about 5-6 lbs of crawfish to yield just one pound of tail meat.
Understood. I’m so inexperienced with this that’s why I’m grateful for this board, especially since it consists of mostly baws and bawettes from Louisiana who are experienced with Cajun cuisine.
Posted on 5/27/19 at 1:05 am to TiptonInSC
Order some pounds of tails. Make etouffee.
Posted on 5/27/19 at 1:13 am to Gris Gris
Redfish courtbouillon
Posted on 5/27/19 at 5:01 am to Paul Allen
Etouffee v jambalaya is the ceiling v floor sort of debate IMO.
Anyone with good ingredients and a solid understanding of basic cooking can whip-up a decent etouffee IMO. It's a high floor / low ceiling sort of dish.
Jambalaya is much more nuanced and has a higher ceiling if done correctly, but I've also eaten some jambalayas in my day that had very low floors to say the least.
Just my two cents. Good luck!
Anyone with good ingredients and a solid understanding of basic cooking can whip-up a decent etouffee IMO. It's a high floor / low ceiling sort of dish.
Jambalaya is much more nuanced and has a higher ceiling if done correctly, but I've also eaten some jambalayas in my day that had very low floors to say the least.
Just my two cents. Good luck!
Posted on 5/27/19 at 6:32 am to TiptonInSC
I agree with others in saying etouffee being easier. That is, once you have your crawfish boiled and peeled.
When I make my jambalaya, or gumbo for that matter, and use chicken, I'll cook the chicken down until tender, remove the chicken, pick all the meat off the bones and discard the bones and fat. Much easier to eat that way and a lot less messy.
When I make my jambalaya, or gumbo for that matter, and use chicken, I'll cook the chicken down until tender, remove the chicken, pick all the meat off the bones and discard the bones and fat. Much easier to eat that way and a lot less messy.
Posted on 5/27/19 at 7:44 am to TiptonInSC
Well, to me it’s not cajun cuisine, it’s just the way we cook.
Back to the OP, you might have enough crawfish to have a boil if all of your eaters are novices. 3 lbs per person usually tires out or frustrates people who’ve never had crawfish, and 30 lbs would feed your 10 ppl as an appetizer. Boil plenty of potatoes, corn, etc in the seasoned water, make a couple more filling sides and something lemony for dessert.
Back to the OP, you might have enough crawfish to have a boil if all of your eaters are novices. 3 lbs per person usually tires out or frustrates people who’ve never had crawfish, and 30 lbs would feed your 10 ppl as an appetizer. Boil plenty of potatoes, corn, etc in the seasoned water, make a couple more filling sides and something lemony for dessert.
Posted on 5/27/19 at 8:47 am to TiptonInSC
Just to clarify - you’re asking in reference to the crawfish you caught, correct? Crawfish jambalaya isn’t really a thing so I’d scratch that.
Any recipe you’d follow replacing the chicken with crawfish will result in overcooked crawfish. Plus it just won’t be as good as étouffée.
Any recipe you’d follow replacing the chicken with crawfish will result in overcooked crawfish. Plus it just won’t be as good as étouffée.
Posted on 5/27/19 at 10:02 am to TiptonInSC
Étouffée because sometimes I struggle to get the rice to cook perfectly in the jambalaya pot with all the meats, trinity and remaining moisture. Tough for me to decide sometimes exactly how much water.
With étouffée, you can just cook the rice separately in a rice cooker.
With étouffée, you can just cook the rice separately in a rice cooker.
Posted on 5/27/19 at 10:16 am to ragincajun03
Go with a fettuccini, or crawfish Mac and cheese.
Posted on 5/27/19 at 11:06 am to TiptonInSC
Not to be a jerk, but a couple weeks ago I asked if there was enough crawfish in SC to even bother with catching/trapping and you said yes. There’s crawfish all over the place, but in Louisiana it’s abundant enough to pull over on the side of the road, set out 30 nets in a ditch and in an hour have 30lbs of crawfish. I live in Georgia now and you can go to any creek or river and find a crawfish or two hiding under a rock. You’re wasting your time, in my opinion.
Oh, and jambalaya is easier to make but etouffee is better.
Oh, and jambalaya is easier to make but etouffee is better.
Posted on 5/27/19 at 4:34 pm to Gris Gris
quote:
Order some pounds of tails. Make etouffee.
Or just use shrimp
Posted on 5/27/19 at 6:32 pm to TiptonInSC
I must be in the minority. Jambalaya is easier for me. The hardest part is chopping all the veggies.
I make a brown jambalaya. But crawfish might be better for a red jambalaya. Put all bell pepper, onions, celery, green onions, and some italian parsley in a pot with stock. Add Uncle Bens or another Converted rice. Bring to a boil, add bayleaf. Cover. Simmer about 40 minutes.Add the rest of the parsley. I add a little Kitchen Bouquet for color.
Recipes and Reminiscences is a good cook book for both recipes
I make a brown jambalaya. But crawfish might be better for a red jambalaya. Put all bell pepper, onions, celery, green onions, and some italian parsley in a pot with stock. Add Uncle Bens or another Converted rice. Bring to a boil, add bayleaf. Cover. Simmer about 40 minutes.Add the rest of the parsley. I add a little Kitchen Bouquet for color.
Recipes and Reminiscences is a good cook book for both recipes
Posted on 5/27/19 at 7:21 pm to TiptonInSC
Don’t think I’ve ever had a jambalaya with crawfish in it.
I would boil them and eat as many as possible. Make an etouffee if you any significant amount of leftovers.
I would boil them and eat as many as possible. Make an etouffee if you any significant amount of leftovers.
Posted on 5/27/19 at 8:34 pm to TiptonInSC
You have to boil the crawfish no matter what you make out of them. I’ve never heard of people peeling uncooked crawfish.
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