Crawfish Etouffee

[BamaProud]

I have tried Etouffee a couple...maybe 3 times n the past with no good success. I member on here pointed me in the right direction a few weeks ago. It turned out fantastic.

Crawfish fat I saved from a recent crawfish boil and a crawfish stock made from the heads of crawfish made the difference IMO.

 

[redblood]

looks great

 

[Redfred16]

looks really good

 

[TNDeerGuy]

This is the recipe I use for my etouffee, shrimp or crawfish and sometimes both, and taste wise it is scary close to how my Cajun friend's etouffee taste. Also, when making the stock it actually is enough for two dishes, so I just put the leftover in a container and freeze so I don't have to make stock the next time.

http://www.nolacuisine.com/2006/12/28/s ... ee-recipe/

 

[Bayou Buck]

Looks great!

 

[LA man]

i agree, it looks good

 

[spoon]

Looks great!

 

[spoon]

Wife made som tonight

 

[BamaProud]

Yessir...looks good.

I ate another bowl tonight, it is even better on day 2.

 

[spoon]

Cook steaks or grill some some fish tomorrow and pour some �touff�e on top

 

[BamaProud]

Cook steaks or grill some some fish tomorrow and pour some �touff�e on top

mmmmmm mouth watering.

 

[htnseymour]

If you are going to eat Etouffe or any other cajun dish, do yourself a favor and go online and order some Gambino French Bread from New Orleans. Toast it up and it will make it all come together

 

[BowGuy84]

I'm boiling 40# of crawfish this weekend as part of my graduation celebration. I'll be saving the left overs and such to do this stuff with. Thanks for the post.