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Started By
Message
Crawfish Étouffée with...beef broth???
Posted on 1/7/26 at 4:34 pm
Posted on 1/7/26 at 4:34 pm
From the Louisiana Crawfish Company
In my decades of living in LA, I've never heard of this but would expect this variation to come from outside Louisiana, perhaps a Rachel Ray recipe or something like that. I've never heard of Cajuns using beef stock instead of shellfish stock (or even chicken). Is this a thing? Anyone heard of this before? Any advantages to taste or texture? Perhaps a beef stock might add a little more body because of the collagen but I'm not seeing any reason not to use shellfish stock.
In my decades of living in LA, I've never heard of this but would expect this variation to come from outside Louisiana, perhaps a Rachel Ray recipe or something like that. I've never heard of Cajuns using beef stock instead of shellfish stock (or even chicken). Is this a thing? Anyone heard of this before? Any advantages to taste or texture? Perhaps a beef stock might add a little more body because of the collagen but I'm not seeing any reason not to use shellfish stock.
13
Posted on 1/7/26 at 5:17 pm to Degas
Many recipes use chicken broth. It’s just added flavor. I see no reason to use beef over chicken. But, try it and see.
Posted on 1/7/26 at 7:23 pm to Degas
Never heard of using beef broth in a seafood dish. I think that it would significantly deepen the flavor by adding a rich, savory, meaty aroma. But it would also introduce a beefy taste that could clash with traditional seafood flavors, potentially overpowering the delicate crawfish and making the dish taste less like authentic.
Posted on 1/7/26 at 8:57 pm to Degas
They also dust their crawfish and claim it “penetrates the shell” so there’s that. 
Posted on 1/7/26 at 9:14 pm to Degas
There is a Thai dish called Lahd Na that is beef gravy based. It is exceptional with chicken. White meat chicken.
Try it before you knock it. Layered flavors can be profound.
Try it before you knock it. Layered flavors can be profound.
Posted on 1/8/26 at 5:40 am to CharlesUFarley
Well, yeah, that's what I was thinking the beef's purpose was. I still don't know anyone who intentionally adds beef broth to a seafood dish.
Posted on 1/8/26 at 6:51 am to Degas
I was making a quick seafood gumbo, using store bought broth. Accidentally grabbed a carton of beef broth from the cabinet. Didn’t realize it until I noticed the color of the liquid being poured. Probably dumped a cup or more before I realized it. Stopped and switched stocks. It was a pretty decent size pot of gumbo, so volume wise it wasn’t a lot. It definitely changed something, probably adding a little richness but it didn’t overpower the seafood. As said, it wasn’t a lot. Probably would never intentionally do it (alcohol influence aside) but I didn’t hate it. :)
Posted on 1/8/26 at 7:06 am to Degas
quote:
. I've never heard of Cajuns using beef stock instead of shellfish
Owners aren't cajun. I believe they are based in Natchitoches area.
Posted on 1/8/26 at 8:23 am to Degas
Pardon my ignorance as I am a yankee, but does it really matter if the end result still tastes good?
Posted on 1/8/26 at 8:56 am to Degas
quote:
I've never heard of Cajuns using beef stock instead of shellfish stock (or even chicken). Is this a thing?
LCC is based out of Natchitoches. 2 hours North of Lafayette and Cajun Country. I've always used crawfish stock made from the shells, or Lobster base by Better than Boullion
Posted on 1/8/26 at 9:10 am to Got Blaze
quote:
I've always used crawfish stock made from the shells, or Lobster base by Better than Boullion
I always but a couple of pounds of boiled to make stock with, it makes a huge difference.
Posted on 1/8/26 at 9:35 am to Degas
My great aunt from Kaplan used beef bouillon cubes and water in her etouffee and corn starch to thicken. She also used a can of rotel. It wasn't bad, but it was very soupy and didn't have much thickness to it. And using corn starch as a thickener for etouffee and mostly other cajun recipes? I just don't like it. The texture just doesn't seem right compare to roux or just sweatting veggies down. I prefer it with seafood stock and it needs to be thicker, either with roux or other stuff.
This post was edited on 1/8/26 at 9:40 am
Posted on 1/8/26 at 10:34 am to Degas
War crime
Posted on 1/8/26 at 11:55 am to Got Blaze
quote:
. I've always used crawfish stock made from the shells
Only way to do it IYAM
Posted on 1/8/26 at 12:44 pm to Degas
We would use veal demi for a lot creole dishes.
Etouffee would be fine.
A dark tomato and demi based sauce is killer for a Carolina style shrimp and grits.
Etouffee would be fine.
A dark tomato and demi based sauce is killer for a Carolina style shrimp and grits.
Posted on 1/8/26 at 4:16 pm to Degas
Hell I just use water, Cajun Ninja style, and it's great. Using Beef Broth might make it too strong. Of course I've never tried it, and also don't think I ever will.
Posted on 1/8/26 at 11:11 pm to Bayou Tiger Fan Too
quote:
Accidentally grabbed a carton of beef broth from the cabinet
I did the exact same thing this past weekend while cooking about of green beans and potatoes. I actually really liked the deeper savory flavor it gave the dish. Don’t think I would like that same deep savory flavor with my seafood though.
Posted on 1/9/26 at 7:26 am to Degas
I’ve been using the Better than Bouillon Lobster base the last couple years. Fantastic!
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