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Started By
Message
What goes into your crawfish etouffee?
Posted on 4/30/19 at 9:08 am
Posted on 4/30/19 at 9:08 am
Got some peeled tails sitting in the fridge. I like my etouffee old school: lots of trinity, lots of crawfish fat, tiny squeeze of tomato paste....no roux. I add a drop of liquid crab boil if the crawfish were lightly seasoned, a whole bunch of garlic, plenty of green onions, bay leaf, a pinch of allspice (doubters, relax: it's one of the flavors in crawfish boil seasoning), a squeeze of lemon, and not much else.
What goes into your etouffee?
What goes into your etouffee?
This post was edited on 4/30/19 at 12:03 pm
10
Posted on 4/30/19 at 9:11 am to hungryone
quote:is delicious
crawfish etouffee
Posted on 4/30/19 at 9:15 am to hungryone
No tomatoes or paste.
Roux with specifically butter
Trinity+garlic
Stock
Tail+fat
Spices
Served over rice
Green onion+parsley on top
Roux with specifically butter
Trinity+garlic
Stock
Tail+fat
Spices
Served over rice
Green onion+parsley on top
Posted on 4/30/19 at 9:18 am to hungryone
Mostly a fork or spoon to get it out of the bowl.
Posted on 4/30/19 at 9:20 am to hungryone
Made the John Folse recipe just lake weekend (google). Overall, was very tasty, especially the day after it was made. Only note is it was a tad salty and heavy on thyme for my taste. He suggest using his creole seasoning in his etoufee (recipe for this provided as well). Delicious, nonetheless.
JOhn Folse etoufee'
JF Creole Seasoning
JOhn Folse etoufee'
JF Creole Seasoning
Posted on 4/30/19 at 9:23 am to TH03
quote:
Roux with specifically butter
Trinity+garlic
Stock
Tail+fat
Spices
Served over rice
Green onion+parsley on top
This is how I do it as well but use a tiny bit of tomatoe paste for color because I don’t spend time saving the fat from the heads, though it pretty much gets boiled into my stock.
This post was edited on 4/30/19 at 9:24 am
Posted on 4/30/19 at 9:28 am to TH03
Exactly what 03 said. Heavy handed on the butter.
Experimented last week and did these same steps but also added in the corn, carrot (small dice), celery, potatoes, onion, mushroom, and garlic from the boil. So it was a cross between after boil soup and étouffée. I’m not a big fan of after boil soup, but I like étouffée, and I wanted to get rid of all the sides.
It wasn’t bad at all.
Experimented last week and did these same steps but also added in the corn, carrot (small dice), celery, potatoes, onion, mushroom, and garlic from the boil. So it was a cross between after boil soup and étouffée. I’m not a big fan of after boil soup, but I like étouffée, and I wanted to get rid of all the sides.
It wasn’t bad at all.
Posted on 4/30/19 at 10:19 am to LouisianaLady
You guys have it right the correct way to make is with crawfish fat, it's just so hard to get.The real way had a touch of roux a tablespoon at most.
This post was edited on 4/30/19 at 10:21 am
Posted on 4/30/19 at 10:24 am to mets69
quote:
You guys have it right the correct way to make is with crawfish fat
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 4/30/19 at 10:29 am to TH03
quote:
No tomatoes or paste
Then it’s not an etouffee
Posted on 4/30/19 at 10:48 am to SUB
quote:
Open head up and dig out with finger?
I stick my pinkie finger into the head when I'm eating to get the fat out. I love the good fat in the heads, but I don't like sucking up the water with it like a lot of people do.
Posted on 4/30/19 at 11:09 am to LouisianaLady
I open up the body like you would to stuff them for bisque and scrape out with a pinkie. I'll vacuum sealer everything together in one bag.
Posted on 4/30/19 at 1:29 pm to SUB
Thumb in head. When you bottom thumb out, flex thumb upwards to roof of crawfish head. Pull thumb out scraping the top of said crawfish
Posted on 4/30/19 at 1:51 pm to djangochained
Is there an amount of fat you usually save at a minimum?
Posted on 4/30/19 at 2:19 pm to SUB
Y'all are to young. Before all the libs took over everything when you bought a lb of crawfish they gave you the fat from the lb of crawfish. That's when people made real etouffee and just a tbs of roux. That was back in the good ole days, that's why there are a million recipes. None of them are correct.
Posted on 4/30/19 at 2:31 pm to mets69
quote:
Y'all are to young. Before all the libs took over everything when you bought a lb of crawfish they gave you the fat from the lb of crawfish.
Ok gramps, and you are senile if you think "libs" have anything to do with this.
I'm assuming you are talking about frozen crawfish in the store, which often does come with the fat and is not what we are talking about.
This post was edited on 4/30/19 at 2:32 pm
Posted on 4/30/19 at 3:25 pm to TH03
If you dont have tomato of some sort as the base, then it’s not an etoufee’. Everything else is spot on but tomato is absolutely a part of the base. Most dishes like this are not hard to execute, but they are very specific to execute.
This post was edited on 4/30/19 at 3:26 pm
Posted on 4/30/19 at 3:33 pm to hungryone
I use emeril's recipe. Actually made it last week and it was delicious, as usual. Better than anything i've ever had at a restaurant. And it's simple.
LINK
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
Remove the bay leaves and serve.
LINK
1 stick (1/4 pound) butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell peppers
1 pound peeled crawfish tails
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons chopped parsley
3 tablespoons chopped green onions
Melt the butter in a large skillet over medium-high heat. Add the onions, celery, and bell peppers and sauté until soft and golden, 10 to 12 minutes. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.
Dissolve the flour in the water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Add the parsley and green onions and cook for about 2 minutes.
Remove the bay leaves and serve.
Posted on 4/30/19 at 4:19 pm to BugAC
Take all the shells from your boil and put them back in the crawfish container you used to boil the crawfish. Empty the boil water first. Then cover the shells (heads and tails) with fresh water and cook down. Concentrate the liquid down to no more than QT assuming you have boiled a sack and have the heads and tails. You'll have to judge this by a taste test. You might want to reduce the original volume down to less than a QT. This concentrate can then be frozen or used (partial amount) in your etoufee. You'll find the flavor is amazing. It's almost like liquid fat. Remember to empty the original boil water and start the reduction with fresh water. Enjoy!!!!
Posted on 4/30/19 at 4:24 pm to dnm3305
Tomatoes in an etouffee? Lol. What next? Corn dogs too? Ice? Some people’s chilren. Smh
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