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Etouffee for 20 help
Posted on 8/22/23 at 9:47 pm
Posted on 8/22/23 at 9:47 pm
Got volunteered to cook shrimp etouffee for FILs birthday. Never cooked it for 20+ and seems like would be difficult for it not to be thinner than usual when cooked in smaller batches. Usually use 6.5 quart Dutch oven but know I’ll have to go with a larger stock pot. Will make a blonde to peanut butter colored roux and use homemade shrimp stock any help with amounts of ingredients etc. would be appreciated.
4
Posted on 8/22/23 at 10:00 pm to Meparker2000
You’ll want about 2 gallons of cooked stew minimum. 20 servings at 12 ounces each is 1.8 gallons. I’d make sure I had 2.5 gallons cooked.
If you cook in a 6 quart (192 oz) pot, maybe you have 5 quarts (160 oz) of cooked stew.
If you double your recipe, you have 2.5 gallons of cooked stew. Simply double your recipe. It’s really that easy.
If you cook in a 6 quart (192 oz) pot, maybe you have 5 quarts (160 oz) of cooked stew.
If you double your recipe, you have 2.5 gallons of cooked stew. Simply double your recipe. It’s really that easy.
Posted on 8/22/23 at 10:13 pm to Meparker2000
20 people
10-13 shrimp avg. per person should be plenty (240 pcs.)
Use medium (41-50) to large shrimp count (31-40)
For Etouffee/Fricassee, 35 shrimp/lb. are perfect. Buy 7 lbs. (35 x 7 = 245 pcs)
Buy 2 large Guidry's Fresh Cuts, use 1.5-2, in about 4-5 sticks of butter
Use mostly the blonde/semi dark roux for Etouffee or darker roux for fricassee and bisque
Great you have homemade stock (from shrimp, crab, etc. and veggies)
10 cups of rice
Take a picture how it came out!
10-13 shrimp avg. per person should be plenty (240 pcs.)
Use medium (41-50) to large shrimp count (31-40)
For Etouffee/Fricassee, 35 shrimp/lb. are perfect. Buy 7 lbs. (35 x 7 = 245 pcs)
Buy 2 large Guidry's Fresh Cuts, use 1.5-2, in about 4-5 sticks of butter
Use mostly the blonde/semi dark roux for Etouffee or darker roux for fricassee and bisque
Great you have homemade stock (from shrimp, crab, etc. and veggies)
10 cups of rice
Take a picture how it came out!
Posted on 8/22/23 at 10:42 pm to Dubaitiger
Thanks for the help. Forgot to add I’m in north Alabama so not going to have access to everything available to someone in La. like the guidrys mixes, but shrimp, butter for roux proportions helps a lot.
Posted on 8/23/23 at 12:49 am to Meparker2000
Make a big batch of your own fresh cuts (Holy Cajun Trinity) like Guidry's
3 large onions
1 large bell pepper
1 garlic head (about 10 cloves)
2 stalks celery
Peel and cut into small pieces and mix together
You can also get some onion tops and parsley as you will need it halfway and at the end of your cook, but you can add some into your trinity mix. Use a big handful of parsley and about 4 stalks of your onion tops (cut both into small pieces and mix into the trinity.
Use salt, black pepper, cayenne and garlic powder to season at the start, then add your favorite Cajun seasoning to the Etouffee for final taste as needed. If you don't have any Cajun seasoning, those 4 spices are all you need. A bit of thyme is ok too.
3 large onions
1 large bell pepper
1 garlic head (about 10 cloves)
2 stalks celery
Peel and cut into small pieces and mix together
You can also get some onion tops and parsley as you will need it halfway and at the end of your cook, but you can add some into your trinity mix. Use a big handful of parsley and about 4 stalks of your onion tops (cut both into small pieces and mix into the trinity.
Use salt, black pepper, cayenne and garlic powder to season at the start, then add your favorite Cajun seasoning to the Etouffee for final taste as needed. If you don't have any Cajun seasoning, those 4 spices are all you need. A bit of thyme is ok too.
Posted on 8/23/23 at 7:40 am to Meparker2000
6 lbs peeled shrimp
5 medium onions
2 bell peppers
4 stalks celery
2 lbs butter
8 toes garlic
Creole seasoning
1/2 cup flour
5 medium onions
2 bell peppers
4 stalks celery
2 lbs butter
8 toes garlic
Creole seasoning
1/2 cup flour
Posted on 8/23/23 at 9:51 am to Meparker2000
Get a few packs of that Louisiana Etoufee base and follow directions on pack but add an additional cup of water for every two packs. I know the mighty cook from scratch chefs on here will revolt but for that many, you will be very pleased with the result and taste.
This post was edited on 8/23/23 at 12:30 pm
Posted on 8/24/23 at 2:01 pm to Quatrepot
Yeah don't do this..
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