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Using Kary’s Roux for Étouffée
Posted on 4/9/23 at 2:23 pm
Posted on 4/9/23 at 2:23 pm
I have a jar of roux that I want to use for my etouffee. I’ve used John Besh’s recipe in the past which is three tablespoons of flour, butter and then Shellfish stock. If I wanted to use the premade roux, how much should I use and should I just swap the water for my shellfish stick?
5
Posted on 4/9/23 at 2:56 pm to SM6
I’d use 3 tablespoons of roux and yes, you can always use water in place of stock.
Posted on 4/9/23 at 3:27 pm to SM6
An etoufee’ base is made from a blonde roux (butter and flour). Probably takes 10 minutes to make on the stove top. Personally, I wouldn’t use a dark roux for an etoufee’ as the flavor will resemble a crawfish stew
Posted on 4/9/23 at 3:57 pm to Got Blaze
I agree with this. I wouldn’t use the dark roux either, but whatever.
Posted on 4/9/23 at 8:41 pm to SM6
Lighter the roux the thicker the dish. So if you using a dark roux you will have to put more to make it thicker, which in turn will make your etouffee much darker.
Just make a lil blonde roux, only takes a couple minutes to do.
As far as stock. I keep vegetable, chicken, beef and lobster better than bouillon kmon hand. Ill use that to make whatever stock I may need. Or if I feel a dish is missing something I'll add a tsp or 2 to it.
Just make a lil blonde roux, only takes a couple minutes to do.
As far as stock. I keep vegetable, chicken, beef and lobster better than bouillon kmon hand. Ill use that to make whatever stock I may need. Or if I feel a dish is missing something I'll add a tsp or 2 to it.
Posted on 4/9/23 at 10:10 pm to Got Blaze
If I may. Etouffee is made with butter and onions. No roux. But to each their own.
Posted on 4/10/23 at 7:58 am to SM6
i don't use roux in an ettoufee. i use it in a fricasse
Posted on 4/10/23 at 8:12 am to joeleblanc
If using a roux, go with blonde. And make a stock if you can. It makes a huge difference than just adding water.
Posted on 4/10/23 at 4:53 pm to SM6
Butter and flour roux. If you want a dark color that will add flavor, Campbell's Golden mushroom.
Posted on 4/10/23 at 9:42 pm to saintsfan1977
I get downvoted but I can bet my etouffee is better than most.
Posted on 4/11/23 at 8:01 pm to saintsfan1977
Etouffee in Cajun French literally means to smother. If you cook traditional smothered chicken, pork chops, seven steak of anything else you do it the same way. Quick fry of the protein in fat. Pull it out. Sautee onions in the the gratin, add stock and seasoning. Add protein and “smother”. The creoles from New Orleans added the blonde roux as it was a staple of Parisan style food. Country food, did not use it to smother a protein. A good etouffee os thick bc the crawfish fat and stick has been smothered or cooked down to density and intensity. Same with a hood smothered chicken. There is a reason the Silver Moon had the best smothered chicken and pork chops. No roux in their gravy. It’s why so many people confuse a good crawfish stew with etouffee. The difference is that stew has a roux (dark one ) and good etouffee does not.
Posted on 4/11/23 at 8:41 pm to michael corleone
Golden mushroom makes etouffee better. Trust me on that.
Posted on 4/11/23 at 10:08 pm to michael corleone
I'm from cajun country. I can outcook most. Half the forum is from Louisiana and they always asking how to boil shrimp or crawfish. I don't need tips on how to cook cajun food.
Posted on 4/11/23 at 11:45 pm to saintsfan1977
quote:
I'm from cajun country. I can outcook most. Half the forum is from Louisiana and they always asking how to boil shrimp or crawfish. I don't need tips on how to cook cajun food.
I’m not doubting you, but a lot of people around here think cooking skills come from either being born and raised 60 miles, north or south of I-10.
Posted on 4/12/23 at 6:56 am to saintsfan1977
quote:
I can outcook most. I don't need tips on how to cook cajun food.
quote:
Campbell’s Golden Mushroom
Posted on 4/12/23 at 7:01 am to Mo Jeaux
Great catch.
I’m wondering how many tomatoes he uses for gumbo.
I’m wondering how many tomatoes he uses for gumbo.
Posted on 4/12/23 at 9:54 am to saintsfan1977
quote:
I get downvoted but I can bet my etouffee is better than most.
This dude ^ smells his own farts
quote:
I'm from cajun country
If you have to say this, well you know the rest. But for shits and giggles, where do you hail from, Mr. Campbell’s Soup?
This post was edited on 4/12/23 at 9:57 am
Posted on 4/12/23 at 10:31 am to saintsfan1977
quote:And it tastes like mushrooms. Etoufee is the easiest thing to make fairly well. I like to soften veg in butter, then spoon in flour to make a roux, cook till flour taste is out. Add stock, simmer until smooth and veg are all cooked to pretty soft. Add crawfish with all the reserved fat you can get out of em.
Butter and flour roux. If you want a dark color that will add flavor, Campbell's Golden mushroom.
Bring to simmer for about 10 minutes and serve.
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