No chili tonight, crawfish etouffee instead!
- Thread starter tellico4x4
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We need some details on that
Buzzard Breath
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- Jul 31, 2006
- Messages
- 7,074
Its a good weekend for that!
O YEAH!!!!!!
Jealous. I was in Arkansas last summer at Daisy Nationals and some folks from the Louisiana team were cooking up a big batch and giving it out. Oh my, it was g-u-d!!! I'm not a crawfish fan per se, but in etouffee it is incredible!
MusicCityCajun
Well-Known Member
Love it! We made some crawfish etouffee over fried catfish fillets last night. Doesn't get any better than that!
younggun308
Well-Known Member
I have gotten to where I make gumbo just as I like it…but I'm going to need some guidance on this. Love etouffee about as much, but haven't made it. What's different in the process, other than adding the crawfish late in the process?
MusicCityCajun
Well-Known Member
Etouffee is much thicker. Instead of adding water until soupy, I add just enough chicken broth to thin it to a saucy consistency. And in the etouffee I add about 4-6 oz of crushed tomatoes, which I don't put any tomato in my gumbo.
agelessssone
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agelessssone
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Yessir, it was delicious.
Venison stew with homemade foccacia bread tonight. Again, another fantastic dinner.
My wife is an awesome and innovative cook.
younggun308
Well-Known Member
See now it's funny you say that, because I make my gumbo to a "gravy" consistency instead of a soup—and I make it "creole" style with tomatoes.
Guess I'd just need to make it a tad thicker, and hold the okra.
J.A.F.O.
Well-Known Member
Did you say HOMEMADE FOCCACIA?!?! Oh my my and with deer stew….that's some five star eats right there.
Roux needs to be light peanut butter color instead of chocolate like gumbo. Only veggies I use are onion, bell pepper, celery & garlic. Green onions & fresh parsley optional. Crawfish tails added last 5 minutes.
Note: on this batch I did add some tomato paste kinda Ralph & Kaccos style, but doubt I will again. Better w/o tomato taste imo.
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JCDEERMAN
Well-Known Member
Do you use chicken stock instead? I've never made it, but browsing several recipes on the web, they used some type of stock or broth.
Yes, chicken broth
I've had shrimp and I've had crawfish.even had it with chicken . Never the two combined. Can't imagine it would be bad though
MusicCityCajun
Well-Known Member
How did it turn out Oldschool? I see no reason why you couldn't throw both meats in… the Cajun way is "if you have it, throw it in there" haha.
We had an extra pack of crawfish tails already defrosted from last weekend so we made a crawfish pie tonight. It was delicious.
We had an extra pack of crawfish tails already defrosted from last weekend so we made a crawfish pie tonight. It was delicious.
Where did you get the crawfish and crawfish fat this time of year?
Always opt for "stock" over "broth"
JCDEERMAN
Well-Known Member
Took a stab at this tonight. The taste turned out phenomenal and I was quite proud. I was off on the consistency (added too much chicken stock). I did what the recipe called for, and will do everything the same next time, but will not add as much stock. Had a lot left over since the women wanted burgers, so I ended up putting the rice in there with it to soak up the extra juice. I guess now I have jambalaya 
. I have dinner now for tomorrow night at our cabin.
. I have dinner now for tomorrow night at our cabin.
Took a stab at this tonight. The taste turned out phenomenal and I was quite proud. I was off on the consistency (added too much chicken stock). I did what the recipe called for, and will do everything the same next time, but will not add as much stock. Had a lot left over since the women wanted burgers, so I ended up putting the rice in there with it to soak up the extra juice. I guess now I have jambalaya
JCDEERMAN
Well-Known Member
The leftovers: crawfish etouffee turned into jambalaya. I added another 12oz frozen pack of crawfish tails to this. So good!
Looks great. I need to check my freezer to see if I have any leftover etouffee. It would go great with my steaks I'm cooking tonight.
BigCityBubba
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The best crawfish étouffée I have eaten came out of "The Gumbo Shop" cookbook. I went to the Gumbo Shop in NOLA and had to try it after having it out of their cookbook. It was not nearly as good. It had obviously been sitting in a big pot for a long time and the crawfish were little rubber balls. They also cut back on the spice. I try crawfish étouffée whenever I see it on a menu. The best étouffée I have ever eaten in a restaurant was the étouffée off of the Shoney's seafood buffet. They took it off their buffet because I think I was the only one to ever try it. I would load up my plate and pour the étouffée over everything. Thats got me thinking about catfish atchafalaya. Blackened catfish fillet on a bed of rice smothered in crawfish étouffée. I first got that at Steamboat Bills in Hendersonville.
I think this is the gumbo shop recipe
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt (or to taste)
1 tsp paprika
1/2 tsp Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 Tbs chopped parsley
1. Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.
2. Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.
3. Add the crawfish tails, green onions and parsley.
4. Simmer for about 5 minutes, stirring occasionally.
5. Serve over steamed rice.
I think this is the gumbo shop recipe
1/2 cup butter
1/4 cup flour
3 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tsp minced garlic
1/2 tsp basil
1/2 tsp black pepper
1/2 tsp white pepper
1/4 tsp cayenne pepper
1 tsp salt (or to taste)
1 tsp paprika
1/2 tsp Tabasco sauce
1 1/4 cup shrimp stock or chicken stock
1 lb peeled crawfish tails
1/2 cup thinly sliced green onions
1 Tbs chopped parsley
1. Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter.
2. Add the chopped onion, celery and bell pepper. Cook until the onions are translucent and the celery and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt and paprika and cook for 2 minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil.
3. Add the crawfish tails, green onions and parsley.
4. Simmer for about 5 minutes, stirring occasionally.
5. Serve over steamed rice.
