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Started By
Message
Substitute for seafood/shrimp stock for crawfish étouffée?
Posted on 1/23/12 at 9:22 am
Posted on 1/23/12 at 9:22 am
I am wanting to make crawfish étouffée and have never made it before. I keep seeing recipes calling for a shrimp or seafood stock, but I don't have the shells to make it. Any suggestions on how to work around this, or is it necessary? I got some canned seafood stock, but it is fish based and I'm not sure how that will turn out. What do y'all recommend?
7
Posted on 1/23/12 at 9:25 am to AlaTiger
Chicken flavored BTB.
Posted on 1/23/12 at 9:27 am to CITWTT
What is BTB? Sorry.
Posted on 1/23/12 at 9:29 am to AlaTiger
Combination of bottled clam juice and water.
Posted on 1/23/12 at 9:30 am to AlaTiger
I admire your wanting to make a shrimp stock as most don't go that far, but to answer your question a fish stock would be sufficient to most people making an etoufee. Always turns out better making your own stock of course, but if you can't or whatever I'd at least use a stock from the store.
Posted on 1/23/12 at 9:32 am to glassman
Wondering if I can find that in Alabama. The seafood stock I did find at Whole Foods had all kinds of fish in it. Clams would work better, I imagine.
Posted on 1/23/12 at 9:32 am to AlaTiger
Better than Boullion, soup aisle of your grocery store.
Posted on 1/23/12 at 9:38 am to Mike da Tigah
Thanks. I'm trying to make all of the Louisiana dishes I grew up eating or my mother/grandmother made or that I only ate in restaurants. Living away from Louisiana means either I make it right at my house or I can only get it a few times a year when I go home. So, I am building the repertoire and finding that it is harder when you don't have the native ingredients.
My mother made some shrimp stock for me a while back, but I lost it when the freezer went on the blink. I could do it with her guidance on the phone, but I'm trying to avoid spending the time/money on the shrimp just for that. Shrimp here is about $9 a pound with heads and shells on.
My mother made some shrimp stock for me a while back, but I lost it when the freezer went on the blink. I could do it with her guidance on the phone, but I'm trying to avoid spending the time/money on the shrimp just for that. Shrimp here is about $9 a pound with heads and shells on.
Posted on 1/23/12 at 10:07 am to AlaTiger
I have tried both the clam juice and the chicken stock. I much prefer the chicken stock. Wife agrees. If I don't have real chicken stock in the freezer I use a can of lower salt chicken broth.
Posted on 1/23/12 at 10:11 am to AlaTiger
check the frozen section for shrimp or small crabs that will be cheaper than $9/lb also?
Posted on 1/23/12 at 10:33 am to CITWTT
quote:
Chicken flavored BTB.
I would not use a chicken stock for a seafood dish. What's the point of that? And damn sure not a chicken broth. If that's what you have, just make chicken etouffe or gumbo.
Who wants a chicken flavored seafood? Other than Jessica Simpson.
I guess to some, it really does 'taste like chicken'.
Posted on 1/23/12 at 10:43 am to BayouBlitz
quote:
Who wants a chicken flavored seafood?
The flavor of crawfish overpowers the flavor of chicken stock. The flavor of crawfish does not overpower the flavor of clam juice. Have you tried both like I have?
Posted on 1/23/12 at 10:50 am to Zach
just make a shrimp stock. it's very simple.
Posted on 1/23/12 at 10:56 am to gmrkr5
The OP says he doesn't have it. Thus, him asking for a substitute. I always try to keep some shrimp stock in a small tupperware container in the freezer. But sometimes you run out.
Posted on 1/23/12 at 10:57 am to Zach
quote:
Have you tried both like I have?
I havent tried a chicken stock based seafood ettouffe, no.
I don't want my seafood to taste like chicken. And if the crawfish overpower the stock to the point that you cant taste it, then why are you using it?
Posted on 1/23/12 at 11:08 am to BayouBlitz
quote:
I havent tried a chicken stock based seafood ettouffe, no.
I've used it several times. Nobody ever knows and it taste fine.
Posted on 1/23/12 at 11:37 am to BayouBlitz
quote:
I don't want my seafood to taste like chicken. And if the crawfish overpower the stock to the point that you cant taste it, then why are you using it?
Read the OP again. He is looking for alternatives for a seafood stock. My post was a comparison between Chicken and Clam. I've done both. You've done neither. And you made another mistake by posting chicken stock v. chicken broth. Chicken broth is LESS chicken flavored than chicken stock.
I've done all 3. Clam juice is really bad. Chicken stock = a bit too much chicken flavor. Chicken broth = really good.
Posted on 1/23/12 at 12:15 pm to glassman
quote:
bottled clam juice
Posted on 1/24/12 at 8:28 am to BayouBlitz
It is not going to taste like chicken.
Posted on 1/24/12 at 8:46 am to AlaTiger
Water. If you have enough crawfish you'll have plenty of flavor.
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