just got back from blowing rock nc. place there called savanahs oyster house. great char grilled oysters. fabulous crawfish etouffee. looking for a recipe to try at home. any you cajuns got any help?
etouffee
- Thread starter waterman
- Start date
Trapper John
Well-Known Member
i have a bunch of recipes that my grandmother had but i like this one very well, just replace the shrimp with tailmeat and fat, and for the love of God dont use chinese crawfish tails. i have one recipe that is nothing more than butter, flour, the trinity and crawfish with some seasoning. there is no wrong way to make it.
i do miss Bowriter tweaking my posts. the rotel is a nice twist and adds a little different flavor.
www.tndeer.com
i do miss Bowriter tweaking my posts. the rotel is a nice twist and adds a little different flavor.
shrimp etouffee
heres an old recipe i came across. this brennan's resturaunt recipe from new orleans, at least it was in 1963. i like to use crawfish instead of shrimp, BUT the only thing i can get right now is thai shrimp.(i dont use chinese crawfish.) 1 medium onion, finely chopped 2 finely chopped...
brassmagnet
Well-Known Member
Dang, looks great, makes me miss the Gulf, gee, thanks. Actually, found a killer good seafood place that is new in town. Seafood is fresh from the Gulf every day. Oysters and shrimp and soft shell crab, out of this world. And not stupid expensive, Smashing Crab, no affiliation.
